Chocolate/ Frostings & Sauces

Chocolate Frosting

February 13, 2018

This easy homemade chocolate frosting recipe is my absolute favorite for layer cakes and cupcakes. It’s creamy, silky smooth, and shiny, with a deep chocolate flavor. It looks amazing, and tastes even better!

Chocolate Buttercream Frosting

This is The Best Chocolate Frosting Recipe

This chocolate fudge frosting is a chocolate lover’s best friend – especially when paired with a deliciously moist cake such as this one. Many of the chocolate buttercream frostings that I’ve tried were too buttery, too sweet, and didn’t have enough chocolatey flavor. This recipe has it all! You can use this delicious homemade chocolate frosting for cupcakes, cakes, and brownies, or just lick it straight from the bowl (like someone I know does).

How to Make Chocolate Frosting

Making this chocolate buttercream frosting is super easy. The recipe uses butter and powdered sugar as the base. Cocoa powder and melted chocolate are added to deepen the chocolate flavor, but they also give the icing structure, so there’s not a lot of sugar in this recipe (most frosting recipes rely on sugar for structure) and the frosting isn’t too sweet. It’s important to sift the powdered sugar and cocoa powder, or the frosting will be grainy.

Start by beating the butter until it’s creamy, then add the sugar in 2 additions, until completely smooth. Take your time with it. Add cocoa powder, and beat the mixture for at least 3 minutes until completely smooth. If the frosting is somewhat grainy, switch to the whisk attachment. Add chocolate and vanilla and mix, then add heavy cream, and beat until well combined. Once you add the heavy cream, the frosting will become super smooth and silky.

Ingredients

Cocoa Powder – Either natural unsweetened or Dutch-processed cocoa powder are ok to use.

Chocolate – use high quality chocolate bars for the best flavor. Either milk, semisweet or bittersweet chocolate can be used.

Heavy cream – you can replace the heavy cream with whole milk, just keep in mind that it will change the taste and texture.

Corn Syrup (optional) – If you happen to have corn syrup, you can substitute some of the powdered sugar with it. This will make an extra smooth and shiny frosting.

Chocolate Frosting

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5.0 from 2 reviews
Chocolate Frosting Recipe
Yields: enough to frost one 2-layer 9-inch cake or 24 cupcakes
 
This creamy, smooth, shiny frosting is my absolute favorite on layer cakes and cupcakes!
Ingredients
  • 2½ sticks (300 g) unsalted butter, softened to room temperature
  • 2 cups (240 g) powdered sugar, sifted, plus more as needed
  • ⅓ cup (30 g/ 1 oz) cocoa powder, sifted
  • 1 teaspoon pure vanilla extract
  • 170g (6 oz.) dark chocolate (bittersweet or semisweet), melted and slightly cooled
  • ¼ cup (60 ml) 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, 1-2 minutes. Add half of the powdered sugar and beat until well combined, then add the other half 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 more powdered sugar if necessary, until frosting is spreadable. Add a bit of salt, to taste, to cut sweetness.
  2. Use immediately or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk by hand until smooth.

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17 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.

  • Reply
    Becky
    February 8, 2018 at 10:32 pm

    I’m not sure if I should go by 2 1/2 sticks of butter or 300 grams? My sticks of butter are 113.5 grams each, so 2.5 sticks would be 283.75grams, not 300. What do you recommend? Thanks!

    • Reply
      Shiran
      February 10, 2018 at 9:52 am

      Hi Becky, just use 2.5 sticks, that’s fine!

  • Reply
    Julie
    March 6, 2018 at 5:32 pm

    This frosting is out of this world fabulous!! It’s not just “brown” as some chocolate frostings are, but this has incredible chocolate flavor. (I know that also depends on the quality of ingredients you use). But this frosting was easy to make and went well with the chocolate layer cake recipe. Everybody licked up all of their frosting instead of leaving half on the side because it’s too sweet or not tasty. This is the perfect chocolatey chocolate frosting. Thank you!

  • Reply
    Allison
    March 29, 2018 at 6:20 pm

    Does this make enough frosting to ice a three layer cake (8 or 9 inch round)?

    • Reply
      Shiran
      April 1, 2018 at 5:30 am

      Hi Allison, it’s enough to frost a 2-layer 9-inch cake. If you want to be on the safe side, I recommend to multiply the recipe by 1.5.

  • Reply
    מעיין
    May 30, 2018 at 3:11 pm

    הי שירן, המתכונים נראים מעולים! האם יש אם לצד האנגלית שיהיה כתוב גם בעברית?

  • Reply
    Simone
    June 8, 2018 at 3:34 am

    Hi Shiran! Your Chocolate Frosting Recipe looks amazing and so I have decided to make your Chocolate Layer Cake with this Frosting for my sister’s birthday. But I have a problem.. My sister doesn’t like butter. So can I use oil or something else instead of butter? Thank You!

    • Reply
      Shiran
      June 10, 2018 at 8:24 am

      The butter can’t be substituted for oil, because it gives the frosting its texture.

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