This chocolate frosting is incredibly easy to make, with ingredients you probably already have in your kitchen. It’s velvety, spreadable, and not overly sweet, making it ideal for pairing with a variety of baked goods. You can adjust the consistency to your liking, whether you want a thick frosting for piping or a softer version for spreading. Plus, it’s ready in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Unsweetened cocoa powder
Powdered sugar
Milk or heavy cream
Vanilla extract
Salt (optional, to balance sweetness)
Directions
Cream the butter: In a large mixing bowl, beat the butter until light and fluffy using a hand mixer or stand mixer.
Add cocoa powder: Sift in the cocoa powder and mix until well combined with the butter.
Incorporate powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.
Add liquid: Slowly add milk or heavy cream, one tablespoon at a time, until the desired consistency is reached. Beat the mixture for 2–3 minutes until fluffy and smooth.
Flavor it: Add vanilla extract and a pinch of salt (if using), then beat briefly to combine.
Use immediately: Frost your completely cooled cake, cupcakes, or other baked goods. If not using right away, store as noted below.
Servings and timing
This recipe makes enough frosting for a two-layer 9-inch cake or 24 cupcakes. Prep time: 10 minutes Total time: 10 minutes
Variations
Extra rich: Use heavy cream instead of milk for a richer, creamier texture.
Darker flavor: Add a teaspoon of espresso powder to enhance the chocolate flavor.
Vegan option: Use plant-based butter and non-dairy milk.
Chocolate chip twist: Fold in mini chocolate chips for texture.
Nutty version: Mix in a tablespoon of peanut butter or hazelnut spread.
Flavored frostings: Add a few drops of peppermint, almond, or orange extract.
Spiced: Mix in a pinch of cinnamon or chili powder for a fun twist.
Sweeter: Add more powdered sugar for a sweeter, stiffer frosting.
Less sweet: Use dark cocoa powder and reduce the sugar slightly.
Piping perfect: Add less milk for a thicker consistency ideal for detailed piping.
Storage/Reheating
Store chocolate frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for about 30 minutes, then re-whip with a mixer to restore smoothness. For longer storage, you can freeze the frosting for up to 3 months. Thaw in the refrigerator overnight and beat until fluffy before use.
FAQs
Can I use this frosting for piping designs?
Yes, this frosting holds its shape well for piping if you use less milk to keep it thick.
What kind of cocoa powder works best?
Unsweetened natural cocoa powder is best, but you can also use Dutch-processed for a richer, darker flavor.
Can I make this frosting ahead of time?
Yes, make it up to 5 days in advance and store it in the fridge. Re-whip before using.
How do I fix frosting that’s too thick?
Add milk, a teaspoon at a time, until it reaches the desired consistency.
How do I fix frosting that’s too runny?
Add more powdered sugar, a few tablespoons at a time, until it thickens up.
Can I use salted butter?
You can, but omit any added salt in the recipe to avoid it becoming too salty.
Is this frosting good for layer cakes?
Absolutely. It spreads smoothly and holds up well between layers.
Can I add melted chocolate?
Yes, melted and cooled dark or semi-sweet chocolate can be added for extra richness.
How much frosting do I need for a sheet cake?
Double the recipe to generously frost a 9×13-inch sheet cake.
Does it crust over after sitting?
It may form a slight crust if left out uncovered for a while, but it stays soft and creamy underneath.
Conclusion
Homemade chocolate frosting is a must-have recipe for any baker. With its creamy texture and rich flavor, it transforms even the simplest cakes and cupcakes into something special. Easy to customize and quick to make, this frosting will become your go-to for all your chocolate dessert needs.
Homemade chocolate frosting is smooth, rich, and packed with chocolate flavor. It’s perfect for topping cakes, cupcakes, and brownies, and comes together quickly with simple ingredients you likely already have.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:Frosts a 2-layer 9-inch cake or 24 cupcakes
Category:Frosting
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup unsweetened cocoa powder
3–4 cups powdered sugar
1/4 cup milk or heavy cream (more as needed)
2 tsp vanilla extract
Pinch of salt (optional)
Instructions
In a large mixing bowl, beat the softened butter until light and fluffy using a hand or stand mixer.
Sift in the cocoa powder and mix until fully combined with the butter.
Gradually add powdered sugar, 1 cup at a time, mixing on low speed until incorporated.
Slowly add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Add vanilla extract and a pinch of salt (if using), then beat for 2–3 minutes until smooth and fluffy.
Use immediately to frost cakes, cupcakes, or brownies. If not using right away, store as directed.
Notes
Use heavy cream instead of milk for a richer texture.Adjust the amount of powdered sugar to control sweetness and thickness.Frosting can be piped or spread, depending on consistency.Can be made ahead and re-whipped before using.Store in the fridge for up to 5 days or freeze for up to 3 months.
