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    Home ยป Recipes ยป Frosting

    My Favorite Chocolate Frosting Recipe

    April 14, 2021 By Sam 526 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of chocolate frosting, top image of frosting being piped on cupcake, bottom image is a close up of frosting

    This is my all-time favorite chocolate frosting recipe, and I think that once you try it it’ll be yours, too!  Just 6 ingredients needed and it will easily frost a 2 layer 8″ or 9″ cake or generously ice a dozen cupcakes! 

    Piping chocolate frosting on a cupcake.

    The Best Chocolate Frosting

    Maybe you’ve seen this chocolate frosting recipe around here before. It’s made quite a few appearances, on my chocolate cake, vanilla cupcakes (pictured above), and my vanilla cake (just to name a few), and finally it’s getting its own place on the blog.

    Use it to top off your favorite cake or cupcake recipe, or just enjoy by the spoonful (you’ll get no judgement from me!).

    What makes this the best chocolate frosting:

    Well, you’re going to love it because it:

    • Is richly chocolatey, without being too rich. The chocolate flavor complements whatever you put it on without being overwhelming!
    • Is soft, smooth, and creamy.
    • Uses less sugar than classic buttercream frosting or chocolate buttercream, perfect if you think most frosting recipes are too sugary or sweet!
    • Absolutely melts in your mouth.
    • Pipes beautifully, or frosts a cake smoothly.

    What You Need

    Chocolate frosting ingredients.
    Ingredients for chocolate frosting

    Here’s what you need:

    • Chocolate. Real melted chocolate gives my chocolate frosting its incredible flavor and firm but fudgy consistency once it’s cooled. Chocolate bars (my preference) or chocolate chips will work fine.
    • Powdered Sugar. This thickens and sweetens the frosting. One thing I love about this frosting is that it uses less sugar than your average frosting recipe.
    • Butter. I use unsalted then add a pinch of salt for best flavor. Your butter should be at room temperature.  If it’s too cold, small bits of the chocolate may harden as your ingredients are being combined and you will have chocolate bits in the mix rather than a smooth chocolate frosting.
    • Vanilla Extract. Added for flavor! Any good chocolate is enhanced with a splash of vanilla to add depth of flavor.
    • Heavy Cream. The small amount of heavy cream is the other part of what gives this chocolate frosting its smooth texture and rich flavor.

    SAM’S TIP: You can use dark chocolate, semisweet, or milk chocolate for this frosting. If you want to use white chocolate, see my white chocolate buttercream recipe instead

    Remember, this is just an overview of the ingredients I used and why. For the full recipe and all details, please scroll down to the bottom of the post!

    How to Make Chocolate Frosting

    Melting the chocolate, adding the melted chocolate to the butter, adding the powdered sugar, and beating the entire mixture together.
    Steps to make chocolate frosting
    1. Chop chocolate into small pieces (only if you’re using a bar, no need to chop if you’re using chips) and melt in 15-30 second increments, stirring in-between, until completely melted. semi-sweet chocolate into same-sized pieces and place in a microwave-safe bowl. Heat the chocolate in the microwave for 30 seconds and stir. Let the chocolate cool until it’s no longer warm to the touch (but not re-solidifying) before continuing.
    2. Beat butter until creamy, then drizzle in melted (cooled) chocolate. Make sure the chocolate’s cooled, or the butter will melt and you’ll have a greasy chocolate frosting!
    3. Add the sugar in small amounts, stirring after each addition. Thoroughly stir in salt and vanilla.
    4. Drizzle in heavy cream and gradually turn up your mixer speed to high. Beat for 30 seconds for a light, silky smooth frosting!
    Vanilla cupcakes topped with chocolate frosting.

    Frequently Asked Questions

    Why isn’t my frosting smooth?

    Make sure that your chocolate hasn’t begun to re-solidify before you add it to the butter. If this happens, small pieces may harden and you’ll have flecks of chocolate throughout the frosting. This will make piping the icing especially difficult.
    If you heat the chocolate too quickly in the microwave, it could seize, giving it a grainy, rather than smooth, appearance. If this happens, toss out the chocolate and start over or your frosting will be pebbly.

    Why is my chocolate frosting runny or greasy?

    While heat can make a frosting soft, melt-y, and even runny, with this recipe the culprit is usually that your chocolate was too hot. Stir it occasionally as it cools and make sure if you touch the melted chocolate or the bottom of the bowl it doesn’t feel warm to the touch.

    Can I make this with cocoa powder?

    Unfortunately I don’t recommend using cocoa powder for this recipe. If you’d like to use cocoa powder, see my chocolate buttercream instead.

    White bowl filled with chocolate frosting.

    More Recipes You Might Like

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      Cookie Dough Frosting
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      Peanut Butter Frosting

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    Chocolate frosting being piped onto vanilla cupcakes.

    Chocolate Frosting Recipe

    A simple chocolate frosting recipe that will easily frost a 2 layer 8" or 9" cake or generously ice a dozen cupcakes! Be sure to check out the how-to video!
    4.92 from 207 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 12 servings (see note 1)
    Calories: 305kcal
    Author: Sam Merritt

    Ingredients

    • 6 oz (170 g) semisweet chocolate² chopped into small pieces of roughly the same size
    • 1 cup (226 g) unsalted butter softened to room temperature
    • 2 cups (250 g) powdered sugar
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt³
    • 2 Tablespoons (30 ml) heavy cream

    Recommended Equipment

    • Mixing bowls

    Instructions

    • Place your chocolate in a microwave-safe bowl and microwave for 30 seconds.  Stir well.  Return chocolate to 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.  
      6 oz (170 g) semisweet chocolate²
    • Allow chocolate to cool for at least 10-15 minutes, stirring occasionally.  You want chocolate to cool so that it is not hot to the touch, otherwise it will melt your butter and sugar and the frosting will not turn out.  
    • While the chocolate is cooling, place butter in a separate bowl and use a stand mixer or electric mixer to beat until creamy.  
      1 cup (226 g) unsalted butter
    • Add melted, cooled chocolate and stir well.  
    • Gradually add sugar, scraping down the sides and bottom of bowl occasionally so that ingredients are well combined.
      2 cups (250 g) powdered sugar
    • Sprinkle in salt and vanilla extract, stir well.
      ½ teaspoon vanilla extract, ¼ teaspoon salt³
    • With mixer on low, gradually add heavy cream to frosting.  Gradually increase speed to high and beat for 30 seconds.
      2 Tablespoons (30 ml) heavy cream
    • Pipe or spread frosting onto prepared, cooled baked good.

    Notes

    ¹How many cupcakes/how much cake will this frost?

    This recipe will modestly cover 24 cupcakes or generously (as seen in the photos above) cover 12 cupcakes. You can also cover an 8″ or 9″ cake or a 9×13″ sheet cake. If you want to use the frosting for decorative borders around the cake, increase the recipe by 50%.

    ²Chocolate

    If you don’t have semisweet chocolate bars you can use 1 cup (170g) of semisweet chocolate chips instead.

    ³Butter

    I recommend using unsalted butter, but if you only have salted on hand you can use that, just leave out the salt in this recipe.

    Making in Advance

    This frosting may be made in advance. Store in an airtight container in the refrigerator with a piece of plastic wrap pressed firmly against the surface. When ready to use, let it come to room temperature then remove the plastic wrap and stir again to regain that smooth consistency before using.

    Piping Tip

    I used an Ateco 848 piping tip to pipe the cupcakes seen in the photos above.

    Nutrition

    Serving: 1/12th frosting | Calories: 305kcal | Carbohydrates: 27g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 53mg | Potassium: 87mg | Fiber: 1g | Sugar: 25g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published January 8th, 2018. While the recipe remains unchanged, I’ve updated the text of the post photos and added a how-to video.

    « Eggless Dessert Recipes
    Homemade Whipped Cream Recipe »

    Reader Interactions

    Comments

    1. Ivy

      April 14, 2025 at 8:59 am

      5 stars
      I made this to top a sponge cake. It was really delicious and easy to make. Super yummy too! Love it.

      Reply
    2. Luisa Marรญa Suรกrez Torres

      April 06, 2025 at 1:39 am

      5 stars
      Easy to prepare and delicious, super creamy but firm at the same time

      Reply
    3. Carry

      March 16, 2025 at 3:36 am

      5 stars
      Easy, delicious and ices beautifully

      Reply
    4. Jessica

      March 10, 2025 at 2:28 pm

      Can this frosting be frozen and used a week or two later?

      Reply
      • Emily @ Sugar Spun Run

        March 11, 2025 at 12:35 pm

        Yes! That will work just fine. Enjoy ๐Ÿ˜Š

        Reply
    5. Cassandra

      February 02, 2025 at 2:33 pm

      5 stars
      This is my go recipe for chocolate buttercream 100% of the time. I’m not a fan of the gritty taste that Cocoa powder leaves. This recipe is perfect for me

      Reply
      • Vin

        February 10, 2025 at 8:33 pm

        can you use milk chocolate instead of semisweet? if yes will it stay at room temperature for a few hours

        Reply
        • Emily @ Sugar Spun Run

          February 13, 2025 at 2:06 pm

          Hi Vin! It will be sweeter, but it will work. And yes, it will be fine for a few hours at room temp. ๐Ÿ˜Š

        • Gary

          April 30, 2025 at 6:28 am

          just made this, and it looks and tastes great

    6. Priya

      November 10, 2024 at 10:39 am

      Hi Sam, can I use compound chocolate instead of baking chocolate?

      Reply
      • Sam

        November 12, 2024 at 12:18 pm

        Hi Priya! I would be hesitant to use it here. I’m not sure that it won’t turn out but I’m not sure how the final flavor will turn out. ๐Ÿ™‚

        Reply
      • JJ

        December 13, 2024 at 2:04 pm

        I tried this and it came out very salty. I’m baffled as to how. I am definitely using unsalted butter and only added the 1/4 tsp of salt. I’m so confused…

        Reply
        • Sam

          December 13, 2024 at 2:43 pm

          Hi JJ! I’m confused too, 1/4 teaspoon of salt should not make it salty if you are using unsalted butter๐Ÿค”

        • JJ

          December 14, 2024 at 3:21 pm

          5 stars
          It’s a mystery, oh well. I fixed it by just adding another stick of butter, TBS of heavy whipping cream, some powdered sugar and chocolate. Turned out great!

    7. Tiffany

      September 25, 2024 at 12:26 am

      Smoothest easiest spreading icing Iโ€™ve ever made. And tastes great.

      Reply
      • Sam

        September 25, 2024 at 6:45 am

        Thank you, Tiffany! I’m so glad to hear you enjoyed it! ๐Ÿ™‚

        Reply
        • Ilona

          November 19, 2024 at 3:28 pm

          Ganache icing… make this when I have left over heavy cream ganache… No, will not work with water ganache.

    8. Therese Graber

      August 07, 2024 at 1:22 pm

      5 stars
      Just made this topping a zucchini cake. Topped with chocolate curls. Easy and velvety. Thanks for recipe.

      Reply
      • Emily @ Sugar Spun Run

        August 07, 2024 at 2:09 pm

        That sounds delicious, Therese! Thanks for using our recipe ๐Ÿฉท

        Reply
    9. Sabrina

      August 02, 2024 at 9:55 am

      This is my new favorite frosting. I have a recipe for a more fudgey frosting from my mom I donโ€™t use for tiered cakes, so I usually settle on a random internet recipe. Theyโ€™re never quite want I want, so I donโ€™t make them again. Iโ€™m SO glad I stumbled upon this one. Delicious, easy to spread, tastes great next day too. Writing it on a card to keep in my personal recipes.
      I will be referring people to you for this recipe. YUM.

      Reply
      • Emily @ Sugar Spun Run

        August 05, 2024 at 10:02 am

        We are so happy you enjoyed it, Sabrina! Thanks for coming back to comment ๐Ÿ˜Š

        Reply
    10. Christina

      June 24, 2024 at 12:48 pm

      5 stars
      Hi Sam ๐Ÿ™‚
      I was just wondering how long this frosting is stable at room temperature? Is it okay to be out if the fridge for several hours?

      Reply
      • Emily @ Sugar Spun Run

        June 24, 2024 at 1:53 pm

        Hi Christina! This frosting is stable for about 2 days at room temperature ๐Ÿ˜Š

        Reply
      • Ilona

        November 19, 2024 at 3:32 pm

        4 days in a cool area. I do the 4 day rule for almost all foods, except those vacuum sealed.

        Reply
    11. Mickey

      June 21, 2024 at 1:21 pm

      I love this frosting and have made it many times. We are now having a heat wave and I just made your best chocolate cake (actually 2 – 9×13 layers) for my grandson’s birthday party tomorrow. It’s 92 degrees here today so I’m wondering if this frosting will melt. Do you have a better suggestion for what to use?

      Reply
      • Emily @ Sugar Spun Run

        June 21, 2024 at 2:01 pm

        Hi Mickey! Unfortunately in that heat, pretty much every icing is going to melt.๐Ÿ™ It’s best to keep the cake indoors or in the fridge if necessary. We hope your grandson has a wonderful birthday!

        Reply
    12. Toni

      June 07, 2024 at 2:42 pm

      5 stars
      Once you try this you will never go back to cocoa! Itโ€™s just more decadent without being over the top!

      Reply
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