If you’re taking the time to make your favorite chocolate cake, then you’ll want to make a rich, delicious frosting to go along with it. My mouth is watering just thinking about a cake topped off with this easy chocolate frosting recipe. The best part is that there are only five ingredients and it comes together in less than ten minutes!
Easy Chocolate Frosting Recipe
Ingredients
- 2 cups butter, softened
- 9 cups confectioners’ sugar, sifted
- 2-1/2 cups baking cocoa, sifted
- 1 teaspoon vanilla extract
- 1 to 1-1/2 cups whole milk
Go to Recipe
Tools You’ll Need
- The soft start feature on this KitchenAid hand mixer will help you gradually beat the butter and sugar together so you don’t end up with ingredients flying across your kitchen!
- This Williams Sonoma sifter is a must-have for every baker. It will ensure that your dry goods are properly sifted and free of any chunks.
- This Wilton icing spatula set has the best tools to help you spread the frosting smoothly on your cake and keep you from getting frosting on your fingers.
Directions
Step 1: Beat butter until creamy
In a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar, cocoa and vanilla until smooth, about three minutes. You’ll want to keep the mixer speed low to start so you don’t get sugar and cocoa everywhere.
Step 2: Add milk
Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about five minutes. And that’s it!
Storage Tips
Taste of Home
How to Store Chocolate Frosting
If you’re not quite ready to use the frosting on your cake or cupcakes, you can easily store it in the refrigerator until ready to use. To help your frosting last as long as possible, make sure to use a container that is airtight. When you store it, make sure that you keep it away from fragrant foods such as fish or garlic. This will cause the scent of the frosting to change to something other than frosting!
How Long Does Chocolate Frosting Last in the Fridge?
If stored properly, your chocolate frosting will last for up to two weeks but it is best to use it within the first week. When you’re ready to use your frosting, remove it from the refrigerator and allow it to come to room temperature so that you can decorate your cake. Giving the frosting a stir during this time will help it come back to its creamy consistency.
Common Frosting Questions
Taste of Home
Can I use salted butter for chocolate frosting?
Technically, yes. However, this recipe does not call for salt and will alter the flavor slightly. There’s no real way to determine exactly how much salt is in the butter, so you may end up with a frosting that is slightly saltier than you would prefer. To make the best, easy chocolate frosting you’ll want to use unsalted butter.
How do I make a smooth chocolate frosting?
To make sure that your frosting ends up smooth and creamy, be sure to always use room temperature butter. You’ll be able to whip the frosting easier to create a light and fluffy texture. You’ll also want to sift your confectioners’ sugar and baking cocoa to make sure there are no hard chunks in these ingredients. A creamy frosting makes it easy to spread on your yummy chocolate cake.
What kind of cocoa powder should I use?
Whenever you bake you’ll want to use the highest quality of ingredients to yield the best results. Any unsweetened cocoa powder will work well. Interchanging Dutch-process and natural cocoa powder does not make a difference in frosting, but if you prefer a richer flavor then go with the Dutch-process.
What can I use instead of milk for frosting?
If you don’t have any milk on hand, don’t fret! If you have heavy cream or half-and-half on hand you can use either of those ingredients. You can also try sour cream or plain yogurt but it might result in a tangier flavor. In that case, you can add additional vanilla to the frosting to level out the flavor. If you happen to have any nut milk (almond, cashew) or soy milk on hand you can use those as well. Be cautious if your milks are sweetened because you’ll end up with a sweeter than desired frosting.
Can I make frosting without powdered sugar?
Powdered sugar is the best option for frosting because it melts easily with the wet ingredients to form a creamy texture. If your pantry is out of powdered sugar you can use regular sugar, but you’ll want to pulse it in the food processor first to create a finer texture. You can also create something similar to powdered sugar by combining a tablespoon of cornstarch along with a cup of sugar in the blender and pulsing until you have a fine powder.
Use This Frosting to Top Chocolate Cupcakes
Chocolate Caramel CupcakesYou only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. —Bev Spain, Belleville, Ohio
Chocolate Cream CupcakesMy favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. —Alisa Christensen, Rancho Santa Margarita, California
Red Wine and Chocolate CupcakesRed wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes I make each year for my mother’s birthday. She adores them! —Candace Cheney, Fort McMurray, Alberta
Peanut-Filled Devil's Food CupcakesThis recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! —Mary Lou Timpson, Colorado City, Arizona
Black Bottom CupcakesThis recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds. —Julie Briceland, Windsor, Pennsylvania
Mini Chocolate Cakes with Caramelized BananasThis was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat. —Lorraine Caland, Shuniah, Ontario
Chocolate Gingerbread CupcakesThese luscious cupcakes have a touch of semisweet chocolate in the batter and white chocolate in the filling. They melt away fast at our house. —Patricia Harmon, Baden, Pennsylvania
Devil's Food Cupcakes with Chocolaty FrostingI begged my aunt for this recipe when I was 16 years old, and it's still my very favorite. The silly monster eyes give these devilish cupcakes some Halloween fun! They are always on my husband's short list for special desserts. —Dawn Koestner, St. Louis Park, Minnesota
Peanut Butter Truffle CupcakesEverybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana
Chocolate-Coconut Angel CupcakesMy guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. —Bernice Janowski, Stevens Point, Wisconsin
Nana's Chocolate Cupcakes with Mint FrostingEven though Nana is no longer with us, her treats bring me so much joy every time
I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri
Buttermilk Chocolate CupcakesGood any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. —Ellen Moore, Springfield, New Hampshire
Chocolate Macaroon CupcakesA delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. —Dolores Skrout, Summerhill, Pennsylvania
Toffee Mocha CupcakesChocolate, toffee and espresso make a mouthwatering concoction. The yummy sweets are perfect for any party or gathering. Make plenty, they'll go fast! —Brenda Melanin, Baton Rouge, Louisiana
Dream Cupcakes My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. —Dorothy Bahlmann, Clarksville, Iowa
Chocolate Cupcake ConesI experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.—Betty Anderson, Sturgeon Bay, Wisconsin
Chocolate-Glazed CupcakesBecause I have a dairy allergy, I'm always on the search for treats I can eat. I prepare these cupcakes with dairy-free chocolate chips and vanilla coconut milk instead of cream. —Kirstin Turner, Richlands, North Carolina
Chocolate Frosted Peanut Butter CupcakesCupcakes aren’t just for girls! My dad and brothers love peanut butter cups—the inspiration for these goodies. —Alisa Christensen, Rancho Santa Margarita, California
Cream Cheese Chocolate CupcakesSmooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California
Chocolate Ganache Peanut Butter CupcakesI've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
Creamy Center CupcakesMy mother made these cupcakes from scratch when I was growing up, but I simplified the recipe with a cake mix. Sometimes Mom would replace the smooth filling with homemade whipped cream. They are really good with either filling. —Caroline Anderson, Waupaca, Wisconsin
Chocolate Orange CupcakesChocolate and orange are perfect together in these fudgy morsels. To give them a moist brownie-like texture, I add mayonnaise. The cupcakes taste even better when served with a scoop of homemade ice cream. —Shirley Brazel, Coos Bay, Oregon
Heavenly Surprise CupcakesThe recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. —Judie Heiderscheit, Holy Cross, Iowa
Sour Cream Chocolate CupcakesMy husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. —Alicsa Mayer, Alta Vista, Kansas
