Chocolate Frosting Recipe
This chocolate frosting recipe will make you want to lick the bowl clean. It’s smooth, rich, with that deep cocoa flavor that’s right on the edge of bitter and sweet. It’s perfect for icing cakes, cupcakes, cookies, macarons and anything needing to be covered in chocolate.
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Chocolate Frosting Recipe
This chocolate frosting recipe will make you want to lick the bowl clean. It’s smooth, rich, with that deep cocoa flavor that’s right on the edge of bitter and sweet. It’s perfect for icing cakes, cupcakes, cookies, macarons and anything needing to be covered in chocolate.
I love this chocolate frosting recipe. I know I’m biased, but it’s really so good. Every time I’ve made this for an occasion, someone always lets me know how much they like the frosting. These are the kind compliments that I store away to brighten a rainy day.
American Buttercream Base
We start with my easy American buttercream recipe as the base with slight adjustments and of course, cocoa powder. Because this is American buttercream, this frosting will crust over. This means you can pipe the same type of designs you would with vanilla American buttercream.
Ingredients and Substitutions
The ingredients for this chocolate frosting recipe are pretty easy to find in a grocery store, in fact you might even have these in your pantry and refrigerator right this minute!
- unsalted butter softened to room temperature
- pure vanilla extract
- powdered sugar (also called icing sugar or confectioners sugar)
- unsweetened natural cocoa powder
- fine sea salt (or kosher)
- whipping cream (or heavy cream or milk of choice)
Substituting Notes
Dutch-processed cocoa powder can be substituted for unsweetened natural cocoa powder in this recipe. Just note that depending on the brand and process of cocoa powder, your chocolate frosting may be lighter or darker in color after mixing.
Milk can be substituted for the heavy whipping cream but the final frosting will be slightly less rich and creamy – still tastes yummy though!
Helpful Tools
To make chocolate frosting velvety smooth, the best and most time saving way is to use an electric mixer. This could be a stand mixer or hand held mixer. The trick to silkiness, is to whip chocolate frosting for an additional 5 minutes on low speed with a paddle attachment.
This is yet another reason why stand mixers are a great baking tool. It’s a lot easier to mix frosting on low speed for five minutes than using your arm.
To get rid of air bubbles, you can also try pushing the frosting against the sides of the bowl. This is when a silicone spatula comes in handy!
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How To Make Chocolate Frosting
Make sure you have room temperature butter before beginning (super important!). Room temperature butter incorporates with other ingredients easier and less mixing on high speed means less air bubbles.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add powdered sugar 1 cup at a time, mixing on low in-between additions. Then, add cocoa powder and mix on low for about 30 seconds. Low and slow will help you avoid giant messes, trust me.
Add vanilla extract, salt, and heavy whipping cream and mix on low speed for about 30 seconds. Then, increase to high speed and beat everything for 1 full minute.
Taste your frosting! If it’s too thick, add about 1-2 tsp of heavy whipping cream and mix. For frosting that’s too thin, add 1 tbsp powdered sugar, and 1 tsp cocoa powder and mix for an additional minute.
It’s better to make small adjustments, but remember when you alter one ingredient, you may have to add another to keep flavors balanced.
Once the frosting is combined, whip for an additional 5 minutes on low speed. This will make creamy and smooth frosting.
Chocolate Frosting FAQ’s
Have some questions? I may have the answers.
How Much Cake Can This Frost?
This recipe can frost and fill up to a 6inch 3 layer cake or up to a 9inch 2 layer cake. Depending on the cake size you may have leftover which can be saved in the refrigerator or freezer (see how to store below). If you’re piping lots of decorations, I recommend doubling the recipe.
Can I Double or Half The Recipe?
Yes to both! When doubling the chocolate frosting recipe make sure you are using a stand mixer that can fit 4.5 quarts or more.
How Do You Get Rid of Air Bubbles?
Air bubbles appear in your buttercream when too much air has been incorporated during the whipping process. To prevent air bubbles, make sure you always let your butter come to room temperature. The softer the butter the less whipping you have to do. Also, only beat the ingredients on high for 1 full minute.
To push out air bubbles, mix your frosting on low speed for an additional 5 minutes with the paddle attachment in a stand mixer. You can also use a spatula to manually “push” the air out. Push the frosting back and forth against the sides of a mixing bowl. It takes time and arm strength but it works.
My Chocolate Buttercream is Very Light in Color
This recipe calls for whipping the buttercream on low speed for 5 additional minutes to release air bubbles and create a smooth and creamy texture. All this mixing can lighten the color of frosting. Note that this doesn’t change the flavor at all, but the texture will be lighter and smoother.
If you want darker icing there’s an easy trick. In a microwavable bowl, add 1/3 cup of chocolate buttercream and microwave for just 10 seconds. Heat darkens buttercream because the heat gets rid of some of the air we added from mixing. Add the melted buttercream back into your mixing bowl and mix on low speed only until incorporated.
Why is My Chocolate Frosting Grainy?
Make sure you are using powdered sugar, not granulated sugar. Also try sifting your powdered sugar. When you beat the butter and powdered sugar, make sure they are well combined and there are no powdered sugar lumps remaining before going onto the next step.
Does This Chocolate Frosting Crust Over?
Yes! The base is an American buttercream recipe and will crust over. You can pipe the same way you would using my American buttercream recipe.
Can This Frosting Be Used Under Fondant?
It can! You can ice cakes, use it as filling, and so much more.
How To Store Chocolate Frosting
Once you make frosting, use it immediately! If making in advance or you have leftover, store in an airtight container for up to 1 week in the refrigerator or up to 2 months in the freezer.
I like to take out buttercream from the freezer the night before I need it, and let it thaw in the refrigerator. Thawed buttercream needs to be rewhipped. In a stand mixer or with a handheld mixer, beat the frosting on low-medium speed for a 1-2 minutes to bring it back to life! If needed, add some heavy whipping cream to help it come together.
RECIPE CARD
Chocolate Frosting Recipe
Equipment
- Stand mixer or handheld mixer
Ingredients
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or handheld mixer with whisk attachments, beat the butter on medium speed until creamy, about 2 minutes.1 cup unsalted butter, softened to room temperature
- Add powdered sugar about 1 cup at a time, mixing on low in-between additions. Then add cocoa powder and mix on low for about 30 more seconds.3 3/4 cup powdered sugar, 1 cup unsweetened natural or dutch-process cocoa powder
- Add vanilla extract, salt, and heavy whipping cream and mix on low speed for about 30 seconds. Then increase to high speed and beat for 1 full minute.2 tsp vanilla extract, 1/4 tsp salt, 1/4 cup heavy whipping cream or milk (plus extra if needed)
- Taste the frosting. If too thick, add another 1-2 tsp of heavy whipping cream and mix. If your frosting is too thin, add 1 tbsp powdered sugar and 1 tsp cocoa powder and mix for an additional minute. To make creamy and smooth frosting, mix for an additional 5 minutes with the paddle attachment on low speed.
Notes
- Tools: Electric mixers whip up frostings to a smooth and creamy texture. A stand mixer with a paddle attachment is very helpful, or a handheld mixer with whisk attachments.
- Quantity: This recipe makes 3 1/2 cups of frosting. Enough to fill and frost up to a 6inch 3 layer cake or up to a 9inch 2 layer cake. Double the recipe if piping decorations.
- Room Temperature Ingredients: Unsalted butter that’s been softened to room temperature will incorporate much better with the other ingredients and will take less mixing time.
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