This Easy Chocolate Frosting is creamy, silky, smooth, and rich, and it holds its shape beautifully! You only need 5 ingredients. Perfect on cakes and cupcakes. The recipe includes step-by-step photos and lots of tips.
My Go-To Chocolate Frosting Recipe
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, and rich and holds its shape beautifully. It melts in your mouth and is unbelievably delicious on cakes and cupcakes.
My #1 Tip for Creamy and Smooth Chocolate Buttercream
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!!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Ingredients Notes & Substitutions
- Chocolate: I recommend using high-quality chocolate. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%. I like to use melted chocolate because it makes a smoother frosting, in my experience, but you can substitute melted chocolate with ½ cup (45 gr) unsweetened natural or Dutch-process cocoa powder if that is what you have handy.
- Butter: 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.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Powdered sugar: Make sure to sift the powdered sugar before mixing it in. This helps get rid of any lumps.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy. For a creamer buttercream, you can use heavy cream.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Melt the chocolate
Place your chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return the chocolate to the microwave and heat for another 15 seconds, and stir again. Continue heating the chocolate for 15 seconds, stirring after each, until the chocolate is completely melted and smooth.
- Beat butter
In a medium bowl, beat with an electric mixer and butter until soft.
- Add melted chocolate, vanilla extract, and salt
Add melted chocolate, vanilla extract, and salt. Mix until well combined.
- Add powdered sugar
Add powdered sugar 1 cup at a time, mixing until blended before adding the next one. Add 3 -4 tablespoons of milk, one tablespoon at a time, to make frosting smooth and spreadable; when incorporated, beat at medium-high speed for 4 – 5 minutes. The frosting will become lighter in color and texture.
- Push out the air pockets
Before spreading or piping onto your baked goods, spend a couple of minutes mixing the buttercream by hand with a wooden spoon or a spatula to push out the air pockets.
Tips To Make The Best Chocolate Buttercream
Make sure the butter is softened (slightly chilled) but not too warm and greasy.
Whip up the butter until it is light, fluffy, pale in color, and free of lumps. This might take up to 5 minutes.
Always sift the confectioners’ sugar.
Add just 1 cup of sugar at first and mix until smooth before adding the rest of the sugar.
Use heavy cream instead of milk for an ultra-creamy consistency.
Give your buttercream a last mix by hand with a rubber spatula. Mixing it by hand for a couple of minutes is an arm workout, but it makes a big difference. Be sure to push the frosting against the side of the bowl to push out all that trapped air.
If the buttercream is too grainy, it may be because you need to add a bit more milk or heavy cream. I recommend adding 1 additional tablespoon at a time to ensure you don’t lose the consistency of your frosting.
Storing & Freezing Instructions
This chocolate frosting can be stored in the refrigerator for 7 days and in the freezer for 3 months. When ready to use it, allow it to come back to room temperature and beat again for a few minutes so it’s creamy again.
Frequently Asked Questions
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.
Yes! The buttercream keeps well in the refrigerator for up to 7 days. When ready to use it, allow it to come back up to room temperature and beat again for a few minutes so it’s creamy again.
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.
The buttercream keeps well in the refrigerator for up to 7 days.
Uses for Chocolate Buttercream
This frosting is so freaking good that you can eat it by the spoon – I have done 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
More Egg-Free Frosting/Icing Recipes You’ll Love!
- Easy Vanilla Buttercream Frosting
- Cream Cheese Frosting
- Cinnamon Rolls Icing
- Eggless Royal Icing
- Frosting for cookies
Recipe Card 📖
Easy Chocolate Frosting
Equipment
Ingredients
- 6 oz (150 g) chocolate (I use dark chocolate) (see notes)
- 1 cup (228 g) unsalted butter, slightly chilled
- 2 teaspoons vanilla pure extract
- ¼ teaspoon salt
- 3 cups (360 g) powdered sugar
- 3 – 4 tablespoons (45 – 60 ml) milk or heavy cream (see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Melt chocolate: Place your chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return the chocolate to the microwave and heat for another 15 seconds, and stir again. Continue heating the chocolate for 15 seconds, stirring after each, until the chocolate is completely melted and smooth.
- Using an electric hand mixer or a stand mixer on medium speed, beat in a large bowl the unsalted butter until smooth and creamy, about 3 – 4 minutes.
- Add melted chocolate, vanilla extract, and salt. Mix until well combined.
- Reduce mixer speed to low, add 1 cup of confectioners’ sugar and keep mixing until incorporated. Once incorporated, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 – 5 minutes until the frosting is smooth, scraping down the bowl once or twice.
- Add the milk, one tablespoon at a time, and keep mixing to incorporate for 4 – 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice (read recipe notes). NOTE: The frosting should be soft and spreadable, but not runny. If the buttercream is too thick, beat in more milk, 1 tablespoon at a time, until the desired consistency is reached. If it is too thin, add more confectioners’ sugar, 1/4 cup at a time, until the desired consistency is reached
- Before using, mix the frosting by hand with a wooden spoon or large spatula to push out the air pockets to create a silky-smooth frosting.
- Make sure the butter is at room temperature before beating it.
- Whip up the butter until is light, fluffy, pale in color, and free of lumps. This might take up to 5 minutes.
- Always sift the confectioners’ sugar.
- Add just 1 cup of sugar at first and mix until smooth before adding the rest of the sugar.
- Use heavy cream instead of milk for an ultra-creamy consistency.
- Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the buttercream.
- Give your buttercream a last mix by hand with a rubber spatula. It’s an arm workout to mix it by hand for a couple of minutes, but it makes a big difference. Be sure to really push the frosting against the side of the bowl to push out all of that trapped air.
- If the buttercream is too grainy, it may be because you need to add a bit more milk or heavy cream. I recommend adding 1 additional tablespoon at a time to make sure you don’t throw off the consistency of your frosting.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in March 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
Hello Oriana, thanks for the detailed recipe. I am attempting to make a birthday cake using this and want to use this frosting on a cake baked in a round 8 inch springform pan, cut into 2 discs and then frosting placed between the layers and above and around their walls. How much portion of this recipe would you advise? Would really appreciate any advice you could offer since I am clueless about the kind of quantity this would deliver.
Hello Bhavesh! Thank you so much for your kind words! I’m so glad you’re giving this recipe a try for a birthday cake—what a special treat. 😊 For a simple decoration, the quantity in the recipe should be enough to frost between the layers, on top, and around the sides of your 8-inch cake. However, if you’re planning a more detailed decoration or want extra frosting for piping or embellishments, I’d recommend making 1.5 times the recipe to be safe. I hope this helps, and I’d love to hear how your cake turns out. Wishing you lots of success and a wonderful celebration! 🎂💖
This was easy to make and tastes delicious! My husband does not like overly sweet icing, so I thought I’d try this one. It was easy to make and tastes delicious. He liked it too!
Hello Rhonda! 🌟 I’m thrilled to hear that you found the recipe easy and the icing just right for your husband’s taste! Delicious and a hit with both of you—win-win! If you ever want more recipes or have any questions, I’m here. Happy baking! 😊
Great icing recipe! I made a half batch and it was plenty for an entire batch of cupcakes. Nice chocolate taste, whipped up good and fluffy, and held its shape without melting.
Hello K! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Perfection!! I used semisweet chocolate chips & salted butter bc that’s what I had on hand. It turned out so well! Also not sad I had leftovers so I have a jar in the freezer 😋
Hello Amanda! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Who knew frosting was so easy? This recipe made enough for 24 cupcakes. It was too much for a single batch but it refrigerated well and I was able to use it for another dozen cupcakes prepared later in the week. Great recipe and easy to follow. Thanks.
Hey Markus! Yes, you can refrigerate the buttercream for later use, or even freeze it for longer storage. I do it all the time. I’m so glad you found it easy to make. Thank you for sharing your wonderful feedback and review!
Hi! I found this recipe by way of your eggless smash cake. My little one also has a dairy intolerance, would it work to substitute vegan butter to make this frosting? Thanks for sharing your recipes!
Hello Mia! Yes, it works with vegan butter. For baking, my fave dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks. Hope that helps!
This frosting was easy and awesome! I cut it in half and it glazed 12 cupcakes perfectly. Loved it with so few ingredients too!
Hello Sue! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
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.
Hello Devashnie! This frosting is perfect for frosting and decorating cakes. You can bake the cakes up to 2 days in advance, wrap them in plastic wrap, and store them at room temperature. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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 =)