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
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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- Electric Mixer
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- Nesting Measuring Beaker Set
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- Silicone Spatula
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I would like use this frosting receipe and the receipe for the best eggless chocolate cake ever for a birthday cake for my 8 year nephew. I would like do a proper chocolate cake with chocolate frosting but really go all put and decorate and ice it like a pro. Would this chocolate frosting and cake work well? I would need to bake the cake on one day, frost and decorate the next to be ready for his birthday party a day later. Please provide with some feedback or tips on how I can accomplish this.
How much does the basic 1x recipe make? I found this link from the eggless chocolate cake (13×9 cake pan). What quantity would you recommend?
Hello ShajK! This recipe (1x) will be enough to frost a 13×9 cake pan or 12 cupcakes or fill and frost one 3-layer, 6-inch (15-cm) cake or one 2-layer, 8-inch (20-cm) cake. I hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Wow this frosting is so amazing. Easy to make and tastes SO good. Could be spread on with a knife or piped on with a pastry bag. I used this for chocolate cupcakes for my son’s birthday and I am going to be saving this recipe for the next occasion. So creamy and rich.
Hello Naomi!! It sounds like you nailed it! I’m so glad you love this recipe too. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana! I don’t have chocolate but I do have coco powder. So, if I wanted to use coco powder how much would I have to use?
Hello Ramya! You can swap 1 ounce of baking chocolate for 3 tablespoons of unsweetened cocoa powder. For this recipe, I would start adding 100 gr of cocoa powder, taste, and then add more if necessary, up to 140 gr total. Hope this helps!
Great frosting for kids bday cakes
Hello Sami! Thanks so much for trying my recipe and for taking the time to come back and let me know!
It was super yummy and easy to make. It had like a chocolate mousse consistency. I didnt have vanilla but it turned out well. Thanks for the recipe. I will use it again.
Hello Lina! I’m so glad you enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I tried your frosting recipe and it came perfect, better than the others I used to make. Perfect!
Sounds like you nailed it, Lisa! I am so happy you liked this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
What can I sub for powdered sugar?. Will granulated sugar be okay too?
Hello Nevaeh! Granulated sugar won’t work but you can make powdered sugar from granulated sugar by simply blending, with a food processor or blender, 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder. I hope this helps!
Did you use unsweetened chocolate like bakers chocolate, or sweetened chocolate like chocolate chips for the frosting?
Hello Molly! I use dark chocolate chips (sweetened). Thanks for your interest in my recipe. Please come back and let me know how you like it =)