My Chocolate Frosting recipe comes together with just five ingredients. It is perfect for all of your cupcakes, cookies, and cakes.
Homemade frosting is so easy to make. It requires just a few ingredients, and is far better than store-bought frosting. In fact, my vanilla frosting was one of my first recipes to go viral. When it did, I had so many readers ask me for a chocolate counterpart.
This Chocolate Frosting is bound to become a favorite in your house. It is easy to make and perfect for all of your cakes and cupcakes. That being said, I you want to just eat it with a spoon then we are birds of a feather, my friend.
Chocolate Frosting Ingredients
Just like my vanilla frosting, this recipe for chocolate frosting is easy and made with just five ingredients you probably already have on hand.
- Unsalted Butter: You can’t make a buttercream without starting with butter. I like to use unsalted butter because it allows us to control the amount of salt in the recipe. Additionally, it is absolutely key that the butter is room temperature.
- Vanilla: Even though this is chocolate frosting, the vanilla adds a smooth, rich flavor to help keep the chocolate from tasting too bitter or chalky.
- Cocoa Powder: This is what gives the homemade buttercream frosting a rich chocolaty taste.
- Powdered Sugar: Regular confectioner’s sugar works great in this recipe; the finer the better. Many recipes call for you to sift the sugar first so it doesn’t clump. This isn’t a step that I find necessary, and as you can see the frosting is smooth and creamy.
- Heavy Cream: Here’s where your frosting will achieve its fluffy, airy texture. Heavy whipping cream blends with the other ingredients beautifully, making this frosting lighter than air!
- Salt: Adding salt to recipes helps enhance the flavor of all the other ingredients. This applies to savory and sweet recipes. We are adding just a pinch here and it is the perfect final touch.
How to Make Chocolate Frosting
Here is a brief overview of how this easy chocolate frosting recipe comes together. For the full recipe and all measurements, scroll to the recipe card at the bottom of the post.
Whip the Butter
It is important your butter is room temperature for this step. You should be able to dent it easily with a finger, but not push all the way through. I do not recommend softening in the microwave. Rather, leave it on the counter cut up for 30 minutes.
Then add in the cocoa powder and vanilla extract.
Add the Powdered Sugar and Heavy Cream
Slowly add in the powdered sugar one cup at a time. Then add in the heavy cream and mix until combined. The frosting might seem really thick at this point, but when you add in the heavy cream it will turn into a delightful smooth frosting.
Tips For The Perfect Frosting
- Finish it off by whipping on high speed. Once all the ingredients are added, whip at a high speed for a couple of minutes until the chocolate buttercream frosting is fluffy.
- If the frosting seems too soft, you can add a tiny bit more powdered sugar, but be aware that it does stiffen up slightly once it sets. It pipes beautifully, then sets up a little bit more.
- If it’s too stiff, add a bit more heavy cream until the chocolate frosting is the consistency you like.
Frosting Cupcakes
This homemade chocolate frosting can be spread on cupcakes, cakes, or cookies. It makes about 2 3/4 cups of frosting. If you use 2 tablespoons of frosting per cupcake you can frost 22 cupcakes. If you would like the cupcakes to have that beautiful piped swirl, I recommend doubling the frosting recipe and using a good piping set like the one below.
Frosting Cakes
If you are making this frosting to frost a 9 by 13 inch cake, you can make the recipe just as written. If you are making a layered cake, I would suggest doubling the recipe here so that you have plenty for each layer and to coat the cake.
Storing Frosting
Store any leftover frosting in the refrigerator for up to two days. You may need to whip it for a minute or two to make it fluffy again. If you plan to make the frosting ahead of time, I would store it separately from the cupcakes and frost them when you are ready to eat them so you don’t have to keep the cupcakes in the fridge.
How to Use Chocolate Frosting Recipe
Frosting is my absolute weakness. I remember as a kid how my mom would let me put frosting between graham crackers for a little frosting sandwich treat. Try this easy chocolate frosting in all kinds of ways:
- Sugar Cookie Bars: Use it as the frosting for these delicious cookie bars
- Pumpkin Cupcakes: Chocolate and pumpkin go great together and this frosting would be fantastic on those cupcakes.
- Banana Cake: This would go fantastic on my banana cake – one of my very favorite flavor combos.
- Chocolate Chip Cookie Cake: I love it for decorating this great cake. Make it for your next birthday!
I can’t wait to hear how your frosting turns out! If you try this easy chocolate frosting recipe, please drop me a comment below and let me know what you think.
Chocolate Frosting Recipe
Ingredients
- 1/2 cup unsalted butter room temperature (113 grams)
- 2 teaspoons vanilla
- 1/2 cup cocoa powder (42 grams)
- 4 cups powdered sugar (454 grams)
- 1/2 cup heavy cream (118.29 ml)
- pinch of salt
Instructions
- Beat the butter in a stand mixer or a large bowl with a handheld mixer.1/2 cup unsalted butter
- Add in the cocoa powder and vanilla extract. Slowly add in the powdered sugar one cup at a time. Then add in the heavy cream. Finally, add a pinch of salt. (Note that the frosting will seem really crumbly until you add in the heavy cream and then the frosting will pull together perfectly.)2 teaspoons vanilla, 1/2 cup cocoa powder, 4 cups powdered sugar, pinch of salt, 1/2 cup heavy cream
- Use right away, or store in an airtight container until you are ready to use (see note).
Recipe Video
Notes
Erlyn Arevalo says
What brand of heavy cream? Or can i use evap milk?
Hi Erlyn, don’t replace with evaporated milk, and the brand of heavy cream shouldn’t matter.
Sofia says
will coconut milk work instead of heavy cream? The coconut milk from the can is very thick.
Sofia, I see that you used the coconut milk and it worked. I’m so sorry I didn’t respond sooner! I’m glad it worked though and I appreciate you coming back and letting me know!
Sofia says
I used canned coconut milk and cacao vs cocoa powder and it turned out well. It was a little thick so next time I would use more milk. I did beat it a lot in my Kitchen Aid mixer.
Cayla says
Just made this and it’s amazing! I didn’t have any issues but I did add a little bit of cream as I was adding the sugar to help it along. Two thumbs high!
So glad to hear that Cayla!
Melissa says
I made this tonight but only used 3 cups of powdered sugar instead of 5 and wow it was waaaayyy too sweet. I ended up dumping it out. It’s a migraine waiting to happen. If I made it again I would only use 1 cup of powdered sugar or less.
I’ve never experienced a migraine, but I have a friend who suffers and I know how painful they are, so I’m so sorry you experience them. And from sugar! Ugh! I love this recipe and really disagree about the amount of powdered sugar, but it is also a taste preference thing.
Terry says
Sometimes I’m so hungry and I read a recipe of yours. All that comes to mind is….
I hate you 🤪
Sounds so delicious! I can’t wait to make something to slather this over!! 😉
Eh, I’ve been hated over worse things. 😂 I hope you love this!!
Moira says
Looks delicious! Can this be made ahead of time and frozen? Thank you!
Yes! Just make sure it is as air tight of a container as possible.