Homemade chocolate frosting makes a delicious frosting recipe for birthday cakes, chocolate cupcakes, chocolate chip cookies, and so many more sweet treats! It’s rich, smooth and creamy, and is super easy to whip up. This simple recipe will become a favorite!
Smooth frosting that pipes beautifully, and is the perfect way to finish off all of your birthday cupcakes.
But when I don’t feel like making cupcakes, I simply like to spread a thin layer on a cookie or a graham cracker. And what a mighty delicious sweet treat it is! This is my go-to frosting recipe, and in my opinion, is the BEST Chocolate Frosting ever! I’ve been making it for years so I’m surprised I haven’t shared it before!
Why make your own 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.
- 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!
- 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!
Should I use salted 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.
- If you use salted butter in your frosting recipe, do not add any salt.
What kind of cocoa powder should I use?
- I used unsweetened cocoa powder in this chocolate frosting 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!
Our family and friends now use it as their ‘favorite frosting!’ I just wanted to share it with my chocolate friends everywhere! Let’s do it!
How to make chocolate frosting step by step
Add softened butter to a large bowl and mix with milk, vanilla and salt.
Next add cocoa powder by sifting it and whip with a whisk or electric mixer together 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.
You are minutes away from the best chocolate frosting recipe!
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.
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
Double Chocolate Buckwheat Cookies
Best Chocolate Frosting
Ingredients
- 1 cup softened butter
- ⅓ cup whole milk
- 1 ½ teaspoon vanilla
- ½ teaspoon sea salt
- ⅔ cup cocoa powder, sifted
- 3 cups powdered sugar, sifted
Instructions
- Soften butter by either melting it and cooling it until slightly hardened or taking it out of the fridge the night before.
- Add butter to a large bowl and mix with milk, vanilla and salt. Next add cocoa powder by sifting it and whip with a whisk or electric mixer together until smooth. Next stir in powdered sugar by sifting it into the mixture. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.
- 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!
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Ashley says
I have made many different kinds of chocolate frosting. But this one…OMG!! I only made a half batch. I put it on top of my “homemade mounds brownie bar” So I can tell you it definitely pairs GREAT with coconut and brownie. SO SO SO goood. If I made a regular 9×13 cake I’d definitely go with a full batch. Especially if your a frosting lover like myself!
Olga says
Ashley, thank you for your kind words! This is my favorite frosting as well!
Hamani says
Its amazing i tasted it was better than the betty crocers I definitely will add it to my recipe book the texture was amazing you have little micro powder lumps that make it THE BEST FROSTING EVER and you mean it
I would recommend adding 2 tsps of water for a creamer texture.
Olga says
Great idea about additional liquid, Hamani!
Kim says
I just made this frosting today. I only made a half recipe because I was frosting a single 9in round cake. It was more than enough! It was quick & easy & absolutely delicious! Will be adding to my recipe book to use whenever I need to make frosting!
Olga says
I’m so glad you are adding it to your recipe book, Kim:)!
Denny says
Can I add butter or almond flavoring along with the vanilla?
Olga says
Definitely go for it!
Colleen says
Love this frosting! Used only 2 cups powdered sugar. Thank you for sharing! It will be my new go to recipe for chocolate frosting.
Olga says
Thank you Colleen! 2 cups is definitely plenty!
Kari says
How is this with Coconut milk?
Olga says
Just make sure to use coconut cream, not milk.
Hilli says
Made it just now. Taste fab!! Can’t believe I have made chocolate frosting from scratch. It was so easy to follow too. Thank you so much for sharing.
carolyn wessels says
I loved the frosting. I had made two pans of brownies and I love to put chocolate frosting on them I was googling for a recipe to use
when this one appeared. I did not melt my butter but used soften butter. I also used salted butter.
Kristie says
Wonderful chocolate flavor and so simple!!!
Brenda Hockaday says
Great recipe! Just wanted to point out that I think you meant to say in the last line of this paragraph that if you use SALTED butter instead of UNSALTED butter do not add salt.
SHOULD I USE SALTED BUTTER?
Either salted or unsalted butter will do. I used unsalted butter, but had to add 1/2 teaspoon of salt to enhance the chocolate flavor.
If you use unsalted butter in your frosting recipe, do not add any salt.
Olga says
I see – yes you are correct – I changed it just now. Thank you!