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.
Debbie
Is it ok to leave the cake on the counter after frosting it?
Sam
Hi Debbie! The frosting will crust just a little bit, but it will be fine to sit on the counter. 🙂
Rain
Can this be used for petite fours?
Sam
Hi Rain! I think it would work better as a filling. As an icing I recommend the icing I use on my petit fours, but this would work as well. 🙂
Sue
Hi think I over whipped the cream and frosting has set solid in fridge, how can I loosen it up to spreading consistency?
Sam
Hi Sue! Just let it sit at room temperature for a few minutes until it softens. You may need to stir it again when it warms up a little bit. 🙂
Boon
Hi Sam,
Will this chocolate buttercream frosting taste well on carrot cake?
Thanks,
Boon
Sam
Hi Boon! That is purely personal preference. When I think of a carrot cake frosting I think more of a vanilla/cream cheese frosting, but just because that is the classic way to make carrot cake, it doesn’t mean you can’t do chocolate if you’d like. 🙂
Audrey
Hello
can i use evaporated milk instead of heavy whip cream and can i use milk chocolate bars instead of unsweetened bars? Thank you.
Sam
Hi Audrey! Those should work. Your frosting will be much sweeter with milk chocolate bars though. 🙂
Supriya Laknidhi
Hi there! Can I make this a 3 layer cake (by increasing the ingredients 1.5 times)? My daughter is turning 4 and really wants a 3 layer chocolate cake! 😉
Sam
If you increase this frosting by 50% yes it will cover a three layer cake. 🙂
Aditi
By powdered sugar do.yiu mean icing sugar?
Sam
Hi Aditi! Powder sugar is the same thing as icing sugar. 🙂
Suree
Hi! I tried this recipe. Can you tell me why i feel the grain of sugar in my frosting?
Sam
I’m really not sure what is going on here. Powdered sugar should not leave you with a grainy texture. Is your powdered sugar bad/clumpy for some reason?
Nity
Hi Sam I was wondering about the actual ratio I should since I also messed up and bought 100% cacao powder. How much cacao powder and sugar should even out what the 6 oz of chocolate should be. Thanks!
Sam
Your best bet would be to use my chocolate buttercream here if you have cocoa powder. 🙂
Lisa
Hello! I just tried this recipe and taste tested- Delicious 😋!! Should I refrigerate while waiting for the cake to cool? I was concerned it would harden but not sure how long I should let it sit out. Thank you ~
Sam
Hi Lisa! It will be fine to sit at room temperature while the cake is cooling unless its very hot/humid where you are, then you would probably want to refrigerate it just to keep it from melting.
Anusha
Can i use dark chocolate?
Sam
Hi Anusha! That will work just fine. 🙂
stella
can i use regular whipping cream since i don’t have heavy whipping cream
Sam
Hi Stella! That will work just fine here. 🙂
Tia
I mistakenly bought the 100% cacao unsweetened chocolate, is this what you are using in your recipe?
Sam
Hi Tia! That is a much more bitter chocolate than what i use (semisweet is usually around 55% cacao I believe). You could try using less chocolate and keep in mind you may need to add more sugar.
Tia
Thanks I appreciate the help. I don’t want to not ever use it and my daughters birthday is coming up!
Tia
Hey Sam! Omg! Thank you so much for your tips I really appreciate it. I only used a 4 oz bar and a 1/2 cup more sugar than the recipe calls for and it came out amazing!
Sam
Fantastic, I’m so happy to hear it! Thank you for letting me know how it turned out for you, Tia!! 🙂
Marian lupo
I don’t have heavy cream can I use 2 % milk?
Sugar Spun Run
Hi, Marian! 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! 🙂
LKF
Fab! I made this chocolate buttercream frosting last night to go with the best chocolate cake! First time scratch baking! Asked my family if it was worth the extra work, as opposed to boxed mixes and canned frosting? Unanimous yes!
Sam
That’s so awesome to hear!! Thank you so much for commenting! 🙂