Chocolate/ Frostings & Sauces

Chocolate Frosting

November 14, 2014

This creamy, smooth, shiny chocolate frosting is my absolute favorite on layer cakes and cupcakes.

Perfect Chocolate Frosting. | prettysimplesweet.com

This perfect chocolate buttercream icing uses butter and powdered sugar as the base. With both cocoa and melted chocolate to deepen the chocolate flavor, this classic frosting is a chocolate lover’s best friend – especially when paired with a deliciously moist cake such as this one. Once you add the heavy cream, the frosting will become super smooth and silky, but you can replace it with whole milk if you prefer (but do keep in mind that it will change the taste and texture).

If you happen to have corn syrup, you can substitute some of the powdered sugar with it. This will make an extra smooth frosting. Either natural unsweetened or Dutch-processed cocoa powder are ok to use. Either milk, semisweet or bittersweet chocolate can be used.

It’s very important to sift the powdered sugar and cocoa powder, or the frosting will be grainy. Also, make sure to beat the butter and sugar and cocoa for at least 3-4 minutes until completely smooth. If the frosting is somewhat grainy, switch to the whisk attachment.

Perfect Chocolate Frosting. | prettysimplesweet.com

Chocolate Frosting
Yields: enough to frost 1 2-layer 9-inch cake or 1 4-layer 6-inch cake
 
This creamy, smooth, shiny frosting is my absolute favorite on layer cakes and cupcakes!
Ingredients
  • 2½ sticks (300 g) unsalted butter, room temperature
  • 2 cups (240 g) powdered sugar, sifted (plus more as necessary)
  • ⅓ cup (30 g/ 1 oz) cocoa powder, sifted
  • 1 teaspoon pure vanilla extract
  • 170g (6 oz) dark chocolate, melted and slightly cooled
  • ¼ cup (60ml) heavy cream
  • Pinch of salt (optional)
Instructions
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla and melted chocolate until combined. Add heavy cream, a bit at a time, until desired consistency. Add powdered sugar as necessary until frosting is spreadable. Add salt, to taste, to cut sweetness (optional).
  2. Use immediately or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and beat or whisk by hand until smooth again, about a minute.

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9 Comments

  • Reply
    Jess @ whatjessicabakednext
    November 15, 2014 at 3:10 pm

    Chocolate buttercream frosting is definitely my most favourite! It looks delicious, Shiran! Perfect, thanks for sharing your recipe! Must try it out soon 😀

    • Reply
      Shiran
      November 15, 2014 at 5:29 pm

      Thank you Jessica! I’m glad you like it! 🙂

  • Reply
    Ihjaz Ahmad
    December 12, 2014 at 8:01 am

    Oh my goodness, Chocolate Frosting looks delicious! I’m definitely making this! thanks for sharing!

  • Reply
    Irene
    January 5, 2015 at 8:01 am

    This looks delicious. I am planning on making it for my husband’s birthday next week. Can you tell me how much corn syrup I can use as a substitution for some of the powdered sugar?

    • Reply
      Shiran
      January 5, 2015 at 10:38 am

      Hi Irene! You can reduce the amount of powdered sugar to 1 cup, and add 1/2 cup light corn syrup. Add it after adding the cocoa and before the melted chocolate. You might need to use a bit less heavy cream (depends on the consistency). If the frosting won’t be sweet enough to your taste, you can always add more corn syrup until it is. Happy Birthday!

  • Reply
    sierra
    July 12, 2015 at 4:40 am

    hi, i really want to make this cake with its frosting but is there a way we could use less butter? thanks.

    • Reply
      Shiran
      July 13, 2015 at 10:21 am

      Hi Sierra, the butter is necessary for this recipe not just for flavor, but also for texture. If you prefer, you can frost the chocolate cake with chocolate ganache.

  • Reply
    F.
    April 30, 2017 at 6:28 am

    Hello Shiran,

    Thank you so much for sharing this recipe. It’s in the fridge now & I cannot tell you how much I am happy with its texture and taste!! It is delicious!! I couldn’t help licking the tablespoon several times while mixing it at the end!! It is shiny & very chocolatey while not being too sweet.

    I can’t wait to add it to your chocolate layer cake (in process!).

    Again, delicious, restaurant like frosting. The best from all what I have ever tried.

    I wish you the best,
    F.

    • Reply
      Shiran
      May 5, 2017 at 5:19 am

      I’m so glad! Thank you so much for your comment.

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