Chocolate Frosting

5 from 7 votes

Learn how to make the perfect Chocolate Frosting recipe with this easy, 5-ingredient recipe! Creamy, fluffy, and full of chocolatey goodness, this icing is the best topping for cupcakes or layered cakes!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 307kcal

Author: Jocelyn Delk Adams

Ingredients

4 cup confectioner's sugar
1/2 cup cocoa powder
1 cup unsalted butter room temperature
pinch of salt
1 tbsp vanilla extract
1 tbsp heavy cream up to 2 tbsp/as needed to thin the frosting to consistency you like

US Customary - Metric

Instructions

Sift together the confectioner’s sugar and cocoa powder to eliminate any clumps.
In the bowl of your stand mixer, cream the room temperature butter and salt together at medium-low speed until smooth.
Stop the mixer and scrape down the bowl and paddle. With the mixer on low speed, add the sifted sugar-cocoa mixture to the bowl a cup at a time.
Once all sugar has been added, scrape down the bowl and paddle and whip the butter-sugar mixture on high for 3-4 minutes, or until light and fluffy.
Stop the mixer and add the vanilla extract, and 1 tbsp of the heavy cream to the bowl. Whip the frosting on medium-high speed for 2 minutes, stopping the mixer after 1 minute to scrape down the bowl and paddle. If you want a looser frosting, add the remaining heavy cream to the bowl and blend it in at low speed.
Once finished, your chocolate frosting will be a milk chocolatey color and will be light and fluffy in texture.
You can store the frosting at room temperature until you’re ready to frost the cake, or covered in the refrigerator for up to 1 week.

Notes

Yes, this frosting can be made up to 4 days in advance. Store buttercream in an airtight container and refrigerate. When ready to use, bring the frosting back to room temperature and use a hand (or stand) mixer to whip it until light and fluffy again.

To Freeze: Store in an airtight freezer bag for up to 3 months. To use, defrost in the refrigerator overnight, then bring to room temperature before re-whipping.

Nutrition