Best Chocolate Frosting Recipe
Rich, creamy chocolate frosting ready in 10 minutes. Perfect for cakes, cupcakes, and cookies with simple pantry ingredients.
Ingredients
- 1 cup butter softened, salted or unsalted
- 1/2 cup cocoa powder sifted before measuring
- 5 cups powdered sugar sifted to remove lumps
- 1 teaspoon vanilla extract pure vanilla recommended
- 3-4 tablespoons milk adjust for desired consistency
Instructions
- Cream the Butter and Cocoa:
- Place softened butter in a large mixing bowl. Add sifted cocoa powder. Beat together on low speed initially to prevent cocoa powder explosion. Once incorporated, increase to medium speed. Beat for about 2 minutes until mixture becomes silky smooth and completely blended with no streaks of butter remaining.
- Add Vanilla and Sugar:
- Pour in vanilla extract and mix briefly to distribute. Add powdered sugar gradually, one cup at a time, beating on low speed after each addition. After adding all 5 cups, mixture will be quite thick and dense.
- Adjust Consistency:
- With mixer running on low, slowly drizzle in 3 tablespoons of milk. Watch consistency carefully. For piping, stop at 3 tablespoons. For spreading on cakes, add the 4th tablespoon if needed. Mix thoroughly after each addition.
- Whip to Perfection:
- Scrape down sides and bottom of bowl. Increase mixer speed to medium-high. Beat for 2-3 minutes to incorporate air. Frosting should become light, fluffy, and glossy with soft peaks that hold their shape. Your frosting is ready to use.
Notes
Temperature Tips: Butter must be truly softened (about 70°F). Set out 30 minutes before starting. It should dent easily when pressed but not be greasy.
Sifting is Essential: Always sift both cocoa powder and powdered sugar to prevent grainy texture. Use a fine-mesh sieve if you don't have a sifter.
Storage: Store in airtight container in refrigerator for up to 1 week. Bring to room temperature and rewhip before using. Can freeze for up to 3 months.
Variations: Dark Chocolate: Use dark cocoa powder for intense flavor
Mint Chocolate: Add 1/4 teaspoon peppermint extract
Mocha: Replace milk with strongly brewed coffee
Nutella: Mix in 1/2 cup Nutella after vanilla extract Consistency Adjustment: Start with less milk and add more as needed. You can always add more liquid but cannot remove it.
Sifting is Essential: Always sift both cocoa powder and powdered sugar to prevent grainy texture. Use a fine-mesh sieve if you don't have a sifter.
Storage: Store in airtight container in refrigerator for up to 1 week. Bring to room temperature and rewhip before using. Can freeze for up to 3 months.
Variations: Dark Chocolate: Use dark cocoa powder for intense flavor
Mint Chocolate: Add 1/4 teaspoon peppermint extract
Mocha: Replace milk with strongly brewed coffee
Nutella: Mix in 1/2 cup Nutella after vanilla extract Consistency Adjustment: Start with less milk and add more as needed. You can always add more liquid but cannot remove it.
