Creamy Chocolate Frosting
This creamy chocolate frosting is surprisingly easy to fix, and it is wonderful on a cake or cupcakes. Cocoa and vanilla flavor the frosting.
This creamy chocolate frosting comes together quickly and gives cakes and cupcakes a rich, velvety finish. The combination of melted butter and cocoa powder makes the base especially smooth, and it blends beautifully with the powdered sugar for that classic bakery-style texture.
It’s the kind of frosting you can whip up at a moment’s notice—no special equipment beyond a saucepan and a mixer. Use this frosting to spread on vanilla cupcakes, a chocolate cake, or these peanut butter cupcakes.
What You’ll Like About This Dish
Rich chocolate flavor. Made with cocoa powder for that classic homemade taste.
Super smooth texture. Melted butter gives the frosting a silky consistency.
Quick to make. Comes together in minutes on the stovetop and in one bowl.
Versatile. Perfect for sheet cakes, layer cakes, and cupcakes.
Ingredient Notes
- Butter – Softened butter melts smoothly and forms the base of the frosting.
- Unsweetened cocoa powder – Use regular cocoa powder for the best classic flavor.
- Powdered sugar – Sift for a smoother, lump-free frosting.
- Milk – Adjust the amount to reach your ideal spreading consistency.
- Vanilla extract – Enhances the chocolate and rounds out the sweetness.
Steps to Make Creamy Chocolate Frosting
- Melt the butter gently in a small saucepan.
- Stir the cocoa into the melted butter until smooth.
- Transfer the mixture to a mixing bowl.
- Add part of the powdered sugar and milk and begin mixing.
- Add the remaining sugar and milk and continue mixing until smooth.
- Adjust with a little extra sugar or milk to reach the consistency you like.
Tips
Sift the powdered sugar for the smoothest frosting texture.
Add milk a little at a time so the frosting doesn’t become too thin.
Beat long enough to remove air pockets and make the frosting creamy.
Stir in a pinch of salt if the frosting tastes overly sweet.
Recipe Variations
- Extra chocolatey. Add a tablespoon of espresso powder to intensify the cocoa flavor.
- Mocha frosting. Replace part of the milk with cooled strong coffee.
- Milk chocolate style. Add a splash of heavy cream for a softer, lighter flavor.
- Whipped version. Beat for several minutes to make it lighter and fluffier.
Serving Suggestions
- Spread on sheet cakes or simple snack cakes.
- Pipe onto cupcakes for a pretty swirl.
- Fill sandwich cookies or whoopie pies.
- Swirl over brownies for an extra chocolate boost.
How to Store
Refrigerate leftover frosting in an airtight container for up to 5 days.
Let it come to room temperature before using, and beat briefly to restore the texture.
For longer storage, freeze for up to 3 months and thaw in the refrigerator before use.
Creamy Chocolate Frosting
Ingredients
- 5 tablespoons butter, softened
- 2/3 cup unsweetened cocoa powder
- 2 1/2 to 2 3/4 cups powdered sugar
- 5 to 6 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Melt the butter in a small saucepan over low heat.
- Add the cocoa powder to the melted butter and stir until smooth.
- Transfer the cocoa and butter mixture to a medium mixing bowl.
- Sift 2 1/2 cups of the powdered sugar.
- With an electric mixer on low speed, beat in about 1 1/4 cups of the powdered sugar along with 3 tablespoons of the milk. Beat in another 1 1/4 cups of powdered sugar and 2 tablespoons of milk. Add more milk or powdered sugar if needed for consistency.
- The recipe makes enough to frost arectangular 1-layer or 2-layer cake.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
