Chocolate Frosting

Chocolate Frosting

Rich, glossy cocoa frosting whipped to a spreadable finish in about ten minutes.

Total 10 min Makes 48 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This buttercream-style chocolate frosting blends cocoa powder and butter into a silky, deeply chocolatey spread perfect for cakes and cupcakes. A splash of milk and vanilla smooths the texture, while a pinch of salt balances the sweetness. It pipes cleanly and holds its shape at room temperature, making it a reliable finish for layer cakes, sheet cakes, or a batch of cupcakes.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups unsweetened cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Method

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.

  2. Add the cocoa powder and beat on low speed until fully incorporated and no dry streaks remain.

  3. Add the powdered sugar in two additions, alternating with the milk, beating on low speed after each addition to keep sugar from scattering.

  4. Add the vanilla extract and salt, then increase mixer speed to medium-high and beat until light and fluffy.

  5. If the frosting is too thick, beat in additional milk 1 teaspoon at a time until it reaches a spreadable consistency.

  6. Use immediately to frost cooled cakes or cupcakes, or cover and store at room temperature until ready to use.

Rate this recipe

★ 3.5 (1)

Chocolate Frosting

This buttercream-style chocolate frosting blends cocoa powder and butter into a silky, deeply chocolatey spread perfect for cakes and cupcakes. A splash of milk and vanilla smooths the texture, while a pinch of salt balances the sweetness. It pipes cleanly and holds its shape at room temperature, making it a reliable finish for layer cakes, sheet cakes, or a batch of cupcakes.

10 min 48 oz 190 cal

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups unsweetened cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Method

  1. 1

    In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.

  2. 2

    Add the cocoa powder and beat on low speed until fully incorporated and no dry streaks remain.

  3. 3

    Add the powdered sugar in two additions, alternating with the milk, beating on low speed after each addition to keep sugar from scattering.

  4. 4

    Add the vanilla extract and salt, then increase mixer speed to medium-high and beat until light and fluffy.

  5. 5

    If the frosting is too thick, beat in additional milk 1 teaspoon at a time until it reaches a spreadable consistency.

  6. 6

    Use immediately to frost cooled cakes or cupcakes, or cover and store at room temperature until ready to use.