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!
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
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
- 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.
- 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!
- Add the sugar in small amounts, stirring after each addition. Thoroughly stir in salt and vanilla.
- Drizzle in heavy cream and gradually turn up your mixer speed to high. Beat for 30 seconds for a light, silky smooth frosting!
Frequently Asked Questions
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.
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.
Unfortunately I don’t recommend using cocoa powder for this recipe. If you’d like to use cocoa powder, see my chocolate buttercream instead.
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Chocolate Frosting Recipe
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
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
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.
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.
Joni
How long can I leave the frosting out at room temperature (on the cake?) I have to make frosting for a graduation cake while in Idaho and transport it to the Puget Sound area. I need to find a light colored chocolate frosting that can withstand two days at room temperature (make it Wednesday, serve it Friday.) Help!
Sam
Hi Joni! It should be fine for two days as long as it’s not too humid. I would store it in an air tight container. 🙂
Camille
I don’t have any heavy cream on hand. Is there any substitutes for it or would I be okay if I omit it?
Sam
You could use milk (use a bit less as it’s thinner) or you can omit (the frosting will just be a bit thicker). I hope that helps!
Sam
Would you cut the sugar a bit if used white chocolate? Since white chocolate is quite sweet…
Sam
Hi Sam! The sugar is needed more for consistency than sweetness, but if you reduce the amount of heavy cream that is used you can probably get away with cutting the sugar down as well. I hope that helps!
Barbara Molina
can I use ghirardelli mild chocolate instead of the semi sweet? How will that change the taste?
Sam
Hi Barbara, I love Ghirardelli and their chocolate is great so I’m guessing probably yes, but I’m not familiar with the “mild chocolate”, is that a baking bar?
Emma
Is this frosting stiff? I need to frost cupcakes, but i don’t want a thin frosting!
Sam
Hi Emma! It is a pretty thick frosting. I used it on my vanilla cupcake recipe, so you can see how it turned out. 🙂
Jan
Iam so pleased I stumbled on this site!!!!I will be trying your banana cake with cream cheese frosting tomorrow!!!!
Sam
Thank you so much, Jan! I hope you love everything! 🙂
Emily Lincoln
Could I sub cocoa powder? I’m trying to get a dark brown as a base so I can dye the icing black.
Sam
Hi Emily, I don’t know that I’d recommend substituting cocoa powder for the chocolate. You could add additional cocoa powder though, and maybe cut back on the whipped cream and the amount that you whip the frosting as that always lightens it.
Crystal
Does this frosting harden a bit when left out? Just wondering if the melted chocolate prevents that in some way.
Sam
Hi Crystal! The frosting will firm up when left out. 🙂
Joey
Are you able to use dark chocolate chips?
Sam
Hi Joey! That will work just fine. 🙂
Marci
Can I use white chocolate instead?
Sam
Hi Marci! That will work just fine. Enjoy! 🙂
Mackenzie Fulmer
Could you use semi sweet chocolate chips instead of a bar?
Sam
Hi Mackenzie! That will work just fine! 🙂
Stefanie Scaturchio
I love your recipes and have made many with good success. Today, I made this frosting for my sister’s birthday cake. I used Bakers Semisweet baking bar (which I melted and cooled). The flavor was great, however, the salt in this recipe was way too much and I used about 1/4 teaspoon instead of the 1/2 teaspoon.n indicated in the recipe I did make sure to mix well when adding it and also after adding the heavy cream, making sure to scrape sides and bottom of bowl thoroughly. I even used a different spatula in case any salt was left behind on it. Regardless, the frosting was a bit salty. I used table salt. I did only put 1/2 of what the recipe indicates as I only typically use a “pinch” of salt (1/8 of a teaspoon when making frosting), so I did feel 1/2 teaspoon would be way too much, but it was still too much at 1/4 of a teaspoon. what type of salt do you use?? Thank you.
Sam
Hi Stefanie! Did you use salted butter by chance? It really shouldn’t taste very salty. 🙂
Swapnali
Fabulous recipe… I guess my search for luxurious chocolate icing ends here…
Sam
I am so glad you enjoyed the frosting! 🙂
Ashleigh
Wondering if I can sub whole milk for the cream?! I’m sure cream would be better but I’m kinda in a pinch and I’m worried it won’t turn out the same…
Sam
Hi Ashleigh! You can use whole milk, just start with a little less and add as necessary. 🙂
Rachel
Absolutely delicious! My husband doesn’t like frosting very much and he was eating it directly from the bowl.
Sam
😂 I am so glad everyone enjoyed the frosting, Rachel! 🙂
Patricia Smith
This frosting is one of the best I’ve ever tasted. Not to sweet, light and fluffy! My students found this recipe and used it to frost their cakes. Now, we need a buttercream frosting that is also not so sweet.
Sam
I am so glad everyone enjoyed it, Patricia! 🙂
Carly
Her vanilla buttercream is AMAZING… the perfect amount of sweetness! My mom who hates frosting (is she even human ha) loved it!