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.
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 it holds its shape beautifully. 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).
1 – Melt chocolate.
2 – In a medium bowl, beat with an electric mixer and butter until soft.
3 – Add melted chocolate, vanilla extract, and salt. Mix until well combined.
Bring back your passion for baking, even if you cannot use eggs!
4 – Add powdered sugar and keep mixing until blended. Gradually beat in just enough 3 -4 tablespoons of milk one tablespoon at a time, to make frosting smooth and spreadable.
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.
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 up to room temperature and beat again for a few minutes so it’s creamy again.
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
Easy Chocolate Frosting
Equipment
Ingredients
- 6 oz (150 g) chocolate (I use dark chocolate) (see notes)
- 1 cup (228 g) unsalted butter, softened
- 2 teaspoons vanilla pure extract
- ¼ teaspoon salt
- 3 cups (360 g) powdered sugar
- 3 – 4 tablespoons (45 – 60 ml) milk (see notes)
Instructions
- Melt chocolate: Place your chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return chocolate to the 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.
- 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 2 – 3 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
Eggless Baking Frequently Asked Questions
You’ve asked, 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.
