This is a very easy homemade chocolate frosting recipe enough to frost one 9 inch cake with LESS sugar. It’s rich, smooth and creamy, and is super easy to whip up. It’s my go-to recipe, and in my opinion, is the BEST Chocolate Frosting ever!

Chocolate frosting that pipes beautifully is the perfect way to finish off all of your birthday cupcakes. Wait, also chocolate chip cookies, birthday cakes and so many more sweet treats!

But when I don’t feel like making cupcakes, I simply like to spread a thin layer of this chocolate frosting on a cookie or a graham cracker. And what a mighty delicious sweet treat it is! 

Why you will love this chocolate frosting

• First of all, there’s just something about rich and buttery chocolate frosting that is perfect when paired with a vanilla or dark chocolate cake. It’s smooth, creamy and not-too-dark.
• No more unhealthy store bought frosting! I gave up on canned frosting a while ago because of many questionable ingredients and oils used there instead of real butter. I felt so guilty feeding my child those questionable ingredients. Making this chocolate frosting puts you in control of what you are feeding your family! Butter is healthy, nutritious and is such a better alternative to all those unhealthy oils in the supermarket frostings!
• You won’t waste your ingredients by knowing exactly how much frosting this recipe produces. It will frost an 1-8 or 9 inch layered cake, or 24 cupcakes. In order to frost a double layered 9 inch cake, with plenty of frosting in between the layers, simply double the recipe!

Chocolate Frosting Ingredients

• Cocoa Powder — I used unsweetened cocoa powder in this chocolate frosting recipe
• Powdered Sugar
• Butter— Either salted or unsalted butter will do. I used unsalted butter, but had to add ½ teaspoon of salt to enhance the chocolate flavor.
• Whole milk
• Vanilla Extract

How to make chocolate frosting

Begin by softening the butter. You can either melt it on the stove and then cool it until slightly hardened, or proactively take it out of the fridge the night before.

The next step is to add softened butter to a large bowl and mix it with milk, vanilla and salt.

When you add cocoa powder, make sure to sift it in and then whip it with a whisk (or electric mixer) until smooth.

Now stir in powdered sugar by sifting it into the mixture.

Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.

Tips for making the smooth chocolate frosting

• How to achieve smooth chocolate frosting: Make sure to melt your butter on the stove and let it harden as it cools. Alternatively, you can also soften your butter at room temperature by taking it out of the fridge the night before.
• How much frosting do I need for a cake? This recipe frosts one 9 or 8 inch cake or 24 cupcakes. In order to frost a double layered 9 inch cake, simply make two batches of this recipe, or double the recipe

How much sugar is too much?

There are many recipes that add 5 cups and even 8 cups of powdered sugar to the homemade chocolate frosting recipe. In my opinion it’s going way overboard on your sugar cravings. I want to spare my pancreas and liver.

So I can assure you that I successfully made this recipe with 3 cups of powdered sugar and it was perfect! I also used 2 cups once and did not see any difference in texture and appearance. Less sugar here is more!

Store, refrigerate or freeze

• Store in the airtight container at room temperature for up to 3 days.
• Or, store your homemade chocolate frosting in the refrigerator for up to 7 days.
• You can also freeze the frosting for up to a month.

Enjoy!

More delicious chocolate recipes

Dark Chocolate Raspberry Cupcakes

Cheesecake Chocolate Brownies

Chocolate Coconut Bites

Double Chocolate Buckwheat Cookies

No Bake Chocolate Dessert