Homemade chocolate frosting is perfect for cake, cupcakes, or even dipping fresh strawberries.
This recipe uses ingredients you likely have on hand for a smooth fluffy frosting that looks and tastes great!
Chocolate: The chocolate flavor comes from both cocoa powder and melted chocolate.
Sugar: This recipe uses granulated sugar and since it’s cooked in the base, its dissolved completely for a smooth fluffy frosting.
Milk & Flour: These two ingredients are cooked with cocoa powder and sugar to make the base.
Butter: Butter makes the frosting fluffy, rich, and spreadable Use unsalted butter for the best results.
Variations: Swap the vanilla for a little bit of almond or brandy extract.
How to Make Chocolate Frosting
- Whisk sugar, cocoa, flour, and milk in a saucepan (per the recipe below).
- Bring to a boil to thicken and cool completely.
- Cream butter until fluffy. Beat in the cooled cocoa mixture and melted chocolate.
- Whip until frosting is light & fluffy.
Tips for Perfection
- Whisk the dry ingredients into cold milk for best results.
- Use unsalted butter and add your own salt.
- Ensure the cocoa mixture is completely cooled so it doesn’t melt the butter.
- A stand mixer works best for this recipe as it needs to whip for a long time.
- Ensure the cake is completely cooled before frosting.
To Make Ahead
- Creamy chocolate frosting can be made ahead and stored in the refrigerator in a covered container. To use, remove from the refrigerator and let come to room temperature. If needed, beat until the frosting is smooth and creamy again.
- Chocolate buttercream frosting freezes easily in a zippered bag for up to 3 months. Simply allow it to come to room temperature and beat in a bowl until fluffy.
Ways to Use Chocolate Frosting
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Homemade Chocolate Frosting
This homemade chocolate frosting is so easy to make with simple ingredients. Use on cakes, cupcakes, or even french toast!
In a small saucepan (off of the stove), whisk sugar, flour and cocoa powder. Whisk in milk.
Place the sauce pan on the stove over medium heat and whisk until the mixture begins to bubble and thicken, about 5 minutes. Let boil 30 seconds.
Remove from the heat and pour the mixture into a bowl to cool. Place plastic wrap over the mixture allowing the wrap to rest on the surface of the chocolate. Refrigerate 1 hour.
Place the chocolate in a small bowl and place in the microwave at 50% power. Heat, stirring occasionally just until melted. Set aside to cool.
Cream butter with a hand mixer until fluffy. Add the cooled cocoa mixture a little bit at a time until incorporated. Add in the melted chocolate, vanilla and salt.
Mix on medium speed until light and fluffy, about 6 to 8 minutes.
This makes enough frosting to frost two (8″ or 9″) round cakes or 24 cupcakes.
If used for a 9×13 cake, you will have excess frosting. It can be refrigerated for up to 1 week. Refrigerated frosting will need to be remixed before use.
Frosting can be left at room temperature for up to 3 days. If refrigerated, the frosting should be removed from the fridge and left at room temperature for a couple of hours before serving.
Calories: 336, Carbohydrates: 30g, Protein: 2g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 309mg, Potassium: 140mg, Fiber: 2g, Sugar: 25g, Vitamin A: 576IU, Calcium: 42mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best chocolate frosting, chocolate frosting, chocolate frosting recipe, how to make chocolate frosting
Course Cake, Dessert