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,ย vanilla cupcakes (pictured above), and myย 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.ย If itโs 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!
Letโs bake together! Make sure to check out the how-to VIDEO in the recipe card!
Chocolate Frosting Recipe
Ingredients
- 6 oz (170 g) semisweet chocolateยฒ 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
- ยฝ teaspoon vanilla extract
- ยผ teaspoon saltยณ
- 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 chocolateยฒ
- 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.ยฝ teaspoon vanilla extract, ยผ teaspoon saltยณ
- 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
ยนHow 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%.ยฒChocolate
If you don’t have semisweet chocolate bars you can use 1 cup (170g) of semisweet chocolate chips instead.ยณButter
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.
Mary
Hi. Can I use all purpose cream instead? I dont have heavy cream.
Sam
Hi Mary! All purpose cream should work here. ๐
Aja
Can I replace the butter with shortening to make the frosting hold up in the outside heat?
Sugar Spun Run
Hi, Aja! You can use shortening as a substitute, but unfortunately, neither will hold up well in the outside heat. ๐
Sara
Hi, my daughter wants a milk chocolate frosting on her cake, do you think this would work with either milk chocolate bars or chips? Many thanks!
Sugar Spun Run
Hi, Sara! You can use milk chocolate! I hope that she enjoys it! ๐
Perry
I was nervous about making my own buttercream frosting, but the YouTube video was a great help, and the suggestions above the recipe were very useful. This frosting is delicious! And super easy to make. Huge hit on top of the โBest Vanilla Cakeโ.
Sam
Thank you so much, Perry! I am so glad you enjoyed everything so much. ๐
Arianna
I made this with vanilla cake and it was the BEST frosting I’ve ever made! I only had salted butter so I skipped the added salt in the recipe and it was deliciously salty-sweet and addicting!
Sam
I am so glad you enjoyed it so much, Arianna! ๐
Marta
This was WAY too salty. I had to add an extra cup of powdered sugar & 1/4 c cocoa powder to try & correct it (& I used unsalted butter). Just a heads up – Iโm my opinion, leave out the salt or maybe just add a pinch, nowhere near 1/2 tsp. ๐
Sugar Spun Run
Hmm… I have never had anyone say this frosting was too salty before. I am sorry that you’ve experienced this issue, Marta! That should not be the case. Have you measured the salt correctly? You only need 1/4 teaspoon salt. ๐
Na'kylah Kamora Ann Brown
Hi I am 11 years old and I baked this it turned out perfectly good and so did the icing my only complaint is I was kinda confused if we were supposed to sift or not cause you know i’m not used to this…. so you should add the extra advice for beginners like me overall it was good
Thanks Sam!!!!!
Sugar Spun Run
Thank you for trying my recipe, Na’kylah! I am so glad that you enjoyed it! I appreciate your feedback. Sifting is not needed in my recipes unless noted and mentioned in my videos. I hope that helps. Happy Baking to you! ๐
Suma
My frosting is runny…. how can I correct it…
Sugar Spun Run
Hi, Suma! To thicken the frosting you will gradually mix in a bit more powdered sugar to offset the liquid ingredients. Only add the sugar a little at a time. You will sprinkle an additional 1 to 2 Tbsp into the frosting and mix well until you achieve the desired consistency.
David Miller
I get 320 grams of powdered sugar as about 2.6 cups not 2. Which should I use?
Thanks,
David
Sugar Spun Run
Hi, David! The grams listed are the exact weighted measurements that I used. I would use that. ๐
Dimitra
I will be making this to go with the vanilla cake for my husbands birthday! Can I use light cream instead of heavy cream? That’s all I can find in the store.
Sugar Spun Run
Hi, Dimitra! That SHOULD work fine. Keep me posted on how it turns out. ๐
Darrsl
How far ahead can l make frosting
Sugar Spun Run
Hi, Darrsl! The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days. Enjoy! ๐
Michelle
Smooth and creamy. Simply perfect!
Sam
So glad you enjoyed! Thank you for commenting, Michelle!
Susan
Can you leave the frosted cake out at room temperature (I made your vanilla cake) and if so how long can it stay out for? Thank you!
Sugar Spun Run
Hi, Susan! Yes, you can. If stored properly (wrapped or store in cake container) it will stay fresh for up to one week. ๐
Susan
Thank you! I wasnโt sure since it had butter and whipping cream. The kids just had a piece after lunch and they approve!!!
Sugar Spun Run
I am so glad they enjoyed it! ๐
Natalia Nikki Nicole
Can I use milk on chocolate frosting recipe?
Sugar Spun Run
Hi, Natalia! You could use milk (use a bit less as itโs thinner) or you can omit (the frosting will just be a bit thicker). I hope that helps! ๐
Baker girl
Hey! So I don’t have heavy cream but can I use half and half?
Sam
Definitely! You may need a bit less since it is thinner, but it will work perfectly. Enjoy! ๐