Chocolate Frosting Recipe
A velvety, creamy Chocolate Frosting Recipe that comes together with pantry staples, no mixer needed—perfect for homemade cakes, cupcakes, or as a dip.
Ingredients
- 1 cup unsalted butter 2 sticks unsalted butter room temperature (Land O Lakes or Plugrá is ideal)
- 3-4 cups powdered sugar powdered sugar sifted (adjust sweetness)
- ¾ cup Dutch-processed cocoa powder Dutch-processed cocoa powder sifted (Ghirardelli or Valrhona)
- 2-3 tablespoons whole milk or heavy cream whole milk or heavy cream (or coconut milk for dairy-free)
- 1 teaspoon vanilla extract pure vanilla extract (Nielsen-Massey recommended)
- Pinch kosher salt kosher salt (balances the sweetness)
Instructions
- In a medium bowl, beat the room-temperature butter with a sturdy whisk or spatula until it’s creamy and pale. This takes about 1–2 minutes—no electric mixer needed (though one speeds things up).
- Sift in the Dutch-processed cocoa powder and a pinch of kosher salt. Stir gently at first to avoid a cocoa cloud, then mix until fully combined.
- Add the sifted powdered sugar one cup at a time, stirring well after each addition. You’ll notice the frosting thickening—if it feels too stiff, pause and add liquid in the next step.
Notes
Store any leftover frosting in an airtight container in the fridge for up to 5 days. Bring to room temperature before using—just sit it out for 15–20 minutes, then whisk briefly to restore the silky texture. You can also freeze the frosting for up to 2 months; thaw overnight in the fridge, then let it soften at room temperature and stir before piping or spreading. Make-ahead tip: the frosting holds shape well after chilling, so you can frost cookies or cakes the night before.
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