This Easy Chocolate Frosting creamy, silky, smooth, rich and it holds its shape beautifully! You only need 5 ingredients. Perfect on cakes and cupcakes.
By popular demand, here is my Chocolate Frosting recipe!
This is my go-to recipe so you may have spied it on my favorite eggless baked goods.
It’s creamy, silky, smooth, rich and it holds its shape beautifully. Melts in your mouth and is unbelievable delicious on cakes and cupcakes.
My #1 Tip
My secret to making a super smooth and creamy chocolate frosting is using melted chocolate rather than cocoa powder.
It’s SO good that you’ll want to eat it with a spoon!!
CHOCOLATE FROSTING INGREDIENTS
You’ll need:
- Chocolate
- Butter
- Vanilla pure extract
- Salt
- Powdered sugar
- Milk
WHAT IS THE BEST BUTTER TO USE TO MAKE FROSTING/BUTTERCREAM?
European style butter, which has high quality and higher fat content and lower water content will produce the best buttercream. You can use salted or unsalted butter, it’s up to you, just skip adding more salt if you are using salted butter.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE CHOCOLATE FROSTING
- Melt chocolate.
- In medium bowl, beat with an electric mixer butter until soft.
- Add melted chocolate, vanilla extract, and salt. Mix until well combined.
- Add powdered sugar keep mixing until blended. Gradually beat in just enough 3 -4 tablespoons of milk one tablespoon at the time, to make frosting smooth and spreadable.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO STORE FROSTING
This chocolate frosting can be stored in the refrigerator for 7 days and in the freezer for 3 months.
CAN I MAKE IT AHEAD OF TIME?
Yes! Cover tightly and store for up to 1 week in the refrigerator. To use, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.
CAN I FREEZE FROSTING?
Yes! Cover tightly and freeze for up to 3 months. To use, thaw in the refrigerator then beat the frosting for a few minutes so it’s creamy again.
HOW LONG FROSTING LAST IN THE REFRIGERATOR?
The buttercream keeps well in the refrigerator for up to 7 days.
WHAT TO USE CHOCOLATE FROSTING ON?
This frosting is so freaking good that you can eat it by the spoon – I have done it that (no judging, please). I also use it to decorate:
- Eggless Chocolate Cupcakes
- The Best Eggless Chocolate Cake Ever
- Eggless German Chocolate Cake
- How to Make a Cake Mix Box without Eggs
Looking more frosting/icing recipes?
- Easy Vanilla Buttercream Frosting
- Cream Cheese Frosting
- Cinnamon Rolls Icing
- Eggless Royal Icing
- Frosting for cookies
Easy Chocolate Frosting
Ingredients
- 6 oz (150 gr) chocolate (I use dark chocolate) (see notes)
- 1 cup (228 gr) unsalted butter, softened
- 2 teaspoons vanilla pure extract
- ¼ teaspoon salt
- 3 cups (360 gr) powdered sugar
- 3 – 4 tablespoons (45 – 60 ml) milk
Instructions
- Melt chocolate: Place your chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return chocolate to microwave and heat for another 15 seconds and stir again. Continue heating chocolate for 15 seconds, stirring after each, until chocolate is completely melted and smooth.
- In a medium bowl, beat with an electric mixer butter until soft.
- Add melted chocolate, vanilla extract, and salt. Mix until well combined.
- Add powdered sugar keep mixing until blended. Gradually beat in just enough 3 -4 tablespoons of milk one tablespoon at the time, to make frosting smooth and spreadable. NOTE: If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
- Eggless Chocolate Cupcakes
- The Best Eggless Chocolate Cake Ever
- Eggless German Chocolate Cake
- How to Make a Cake Mix Box without Eggs
- Easy Vanilla Buttercream Frosting
- Cream Cheese Frosting
- Cinnamon Rolls Icing
- Eggless Royal Icing
- Frosting for cookies
Nutrition
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