• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Frosting

    My Favorite Chocolate Frosting Recipe

    Updated: Apr 14, 2021 โ€ข Published: Apr 14, 2021 by Sam Merritt โ€ข 529 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

    • chocolate cupcake in a white liner topped with a pile of piped brown butter frosting
      Brown Butter Frosting
    • ermine icing on cupcake
      Ermine Frosting
    • cookie dough frosting on chocolate cupcake
      Cookie Dough Frosting
    • Peanut butter frosting on cupcake
      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 208 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.

    More Frosting Recipes

    • Overhead view of a bowl of lemon glaze being whisked.
      An Easy Lemon Glaze Recipe
    • Overhead view of cupcakes frosted with lemon cream cheese frosting among lemon halves.
      Lemon Cream Cheese Frosting
    • Cinnamon Roll Icing
    • Overhead view of cupcakes frosted with brown sugar swiss meringue buttercream.
      Brown Sugar Swiss Meringue Buttercream

    Reader Interactions

    Comments

    1. Jill Bakke

      March 29, 2021 at 2:46 am

      Do I need to store the cake in the frig now that itโ€™s frosted?

      Reply
      • Sam

        March 30, 2021 at 9:29 am

        Hi Jill! You don’t need to refrigerate the cake. ๐Ÿ™‚

        Reply
    2. Nav

      March 21, 2021 at 7:06 am

      Hi does the chocolate frosting set hard in fridge?

      Reply
      • Sam

        March 22, 2021 at 10:00 pm

        It will become pretty stiff in the refrigerator. ๐Ÿ™‚

        Reply
    3. Idelle

      March 07, 2021 at 1:10 am

      5 stars
      Delicious and easy and not overly sweet. Only one issue when frosting is piped: A small hardened piece of chocolate can get lodged in the (large) tip making the piped frosting difficult to form into rosettes. [Butter is at room temperature and beaten before cooled chocolate is added].

      Reply
      • Sam

        March 08, 2021 at 10:48 am

        Hi Idelle! I’m so sorry this happened! To avoid this next time, make sure to mix the chocolate in really well and make sure it isn’t starting to re-solidify. If the bowl isn’t scraped down thoroughly sometimes you can get some clumps of chocolate forming on the bowl. I hope this helps and it comes out completely smooth next time. ๐Ÿ™‚

        Reply
    4. Sharon

      February 10, 2021 at 9:27 pm

      Hi Sam, now that I have tried your cheesecake, oatmeal cookies & the worst chocolate chip cookies (to die for), I am going to attempt to make your vanilla cake. I love Dunkin Hines milk chocolate frosting – which one of your frosting recipes is most like that one? Please let me know your thoughts.

      Reply
      • Sam

        February 11, 2021 at 10:03 pm

        Hi Sharon! I think this chocolate frosting is probably the closest. ๐Ÿ™‚

        Reply
    5. Lori

      January 24, 2021 at 1:13 pm

      Can this be made ahead of time and stored in the refrigerator for a few days?

      Reply
      • Sam

        January 24, 2021 at 9:47 pm

        Sure thing! You will just want to let it come to room temperature to make it easier to work with and maybe stir it briefly if needed. ๐Ÿ™‚

        Reply
        • Vanessa

          March 05, 2021 at 5:58 pm

          5 stars
          First time making chocolate frosting that wasn’t on the back of the Hershey’s cocoa box. This chocolate frosting tastes better and it’s not nearly as diabetic coma sweet. I wasn’t sure this would be enough to frost my cake, but it was. I’m a lover of frosting. Since I started making my own frosting I haven’t used tub frosting.

        • Sam

          March 05, 2021 at 8:39 pm

          I am so glad you enjoyed it so much, Vanessa! Homemade is always better if you ask me. ๐Ÿ™‚

        • Layne

          March 05, 2021 at 8:20 pm

          Thank you for posting these recipes, this was very fun to make.

    6. Kimberly

      January 19, 2021 at 10:55 pm

      If this question has been asked and answered, I apologize for asking again. Can milk chocolate chips be used instead of semi-sweet chocolate? Thank you!

      Reply
      • Sam

        January 21, 2021 at 10:18 pm

        Hi Kimberly! You can use milk chocolate it will just be sweeter. ๐Ÿ™‚

        Reply
    7. Jacob

      January 17, 2021 at 10:48 pm

      5 stars
      The frosting tastes amazing but some of the chocolate hardened after I added it to the butter. I might have let it cool too long, I didnโ€™t want to melt the butter or sugar. I ended up with more of a chocolate chip type frosting but itโ€™s still excellent on the vanilla cake recipe!

      Reply
      • Sam

        January 18, 2021 at 9:43 pm

        Hi Jacob! I’m glad you still enjoyed it! Make sure your butter is at room temperature next time to ensure your chocolate doesn’t harden when added. ๐Ÿ™‚

        Reply
    8. Lenore Scully

      January 12, 2021 at 4:45 pm

      I don’t have heavy cream, can I use milk or almond milk instead?

      Reply
      • Sam

        January 13, 2021 at 8:38 am

        Hi Lenore! I would try the milk, but you will need less of it here. ๐Ÿ™‚

        Reply
    9. Rach

      January 02, 2021 at 6:06 pm

      5 stars
      Beautiful and delicious, perfect consistency and absolutely plenty of frosting for 2 9โ€ rounds.

      Reply
    10. Sarah

      December 29, 2020 at 9:27 pm

      5 stars
      I’ve never commented on here before, but just had to on this one, in regards to the previous comment about this recipe not being enough to ice a full cake. I made the recipe exactly as written and had plenty to frost two 9″ layers, with enough left over for adequate sampling ๐Ÿ™‚

      Reply
    11. Kerri Egan

      December 10, 2020 at 1:09 pm

      Can you leave out the chocolate for a vanilla buttercream frosting? I want to frost my cake white. Also, is it good for piping?

      Reply
      • Sam

        December 10, 2020 at 10:48 pm

        Hi Kerri! See my vanilla buttercream frosting for making this vanilla, and yes both of these pipe well. ๐Ÿ™‚

        Reply
    12. Janice Rose

      November 14, 2020 at 6:39 am

      5 stars
      Tastes good but cannot believe you ever tried to ice a whole cake with this. No way is there enough icing to do that.

      Reply
      • Sam

        November 14, 2020 at 8:03 am

        Glad you enjoyed, Jancie! The cake in the photos was entirely iced with a single batch of this frosting (it’s my vanilla cake).

        Reply
      • Sugar Spun Run

        November 14, 2020 at 8:04 am

        I am sorry that you did not have enough to frost your cake with just one batch. I can use one batch to frost a 2 layer 8″ or 9″ cake. Regardless, I am so glad that you enjoyed the recipe, Janice! ๐Ÿ™‚

        Reply
    13. Daniela Tudoran

      November 11, 2020 at 11:37 am

      5 stars
      Fantastic recipe and easy to make. I used good 60% semisweet chocolate and it was fabulous. Thanks!

      Reply
      • Sam

        November 11, 2020 at 11:50 am

        I am so glad you enjoyed it so much, Daniela! ๐Ÿ™‚

        Reply
      • Karen

        December 19, 2020 at 6:41 pm

        I like so many of your recipes!!
        Thank you! Merry Christmas

        Reply
    14. Tamar

      November 11, 2020 at 11:21 am

      Hi Sam, excited to try this receipe for my sons birthday cake. I have MINI semi sweet chocolate chips on hand. Would i use 1 cup for those as well?

      Reply
      • Sam

        November 11, 2020 at 9:17 pm

        Hi Tamar! That should work just fine. ๐Ÿ™‚

        Reply
        • Tamar

          November 11, 2020 at 9:28 pm

          awesome. Thank you so much!

    15. Suzanne

      November 09, 2020 at 4:15 am

      Usually love your recipes but greasy icing is not my thing. This chocolate frosting was creamy but it was like licking a stick of butter, I don’t know what I was thinking making a recipe with so much butter proportionally. I was very disappointed and scraped off the icing once I tasted it on the cupcakes.

      Reply
      • Sam

        November 09, 2020 at 11:09 am

        Disappointed to hear this, Suzanne. Could the chocolate have been too hot when it was added? That could cause a greasy icing that seemed too buttery. I truly LOVE this recipe, so I’m so disappointed you didn’t have the same result! ๐Ÿ™

        Reply
        • Suzanne

          November 09, 2020 at 11:57 am

          No I cooled the chocolate, and the consistency was beautiful but thank you.

        • Shelly

          November 09, 2020 at 9:35 pm

          This was THE most amazing recipe. Love the slight taste of the butter coming through. Like Italian meringue buttercream in that it was not overly sweet. Unsure why others are getting a skewed end result.

        • Sam

          November 10, 2020 at 3:57 pm

          I am so glad you enjoyed it so much, Shelly! ๐Ÿ™‚

    « Older Comments
    Newer Comments »
    4.92 from 208 votes (96 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Serving of blueberry cobbler topped with a scoop of vanilla ice cream in a white dish.

    Blueberry Cobbler

    Square slice of zucchini cake topped with cream cheese frosting with one forkful sitting beside the slice.

    Zucchini Cake

    summer pasta with fresh cherry tomatoes and basil served in a skillet

    Easy Summer Pasta (use up those garden veggies!)

    close-up view of smores cookies topped with chocolate and marshmallows

    S’mores Cookies

    overhead view of fruit tart

    Fruit Tart

    bowl of peach cobbler stopped with vanilla ice cream

    Peach Cobbler

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.