Easy Chocolate Frosting
You’ll love this easy chocolate frosting recipe! It’s so fluffy and rich, and it whips up in a snap with just 6 simple ingredients.
Every good baker needs a few go-to frosting recipes.
My top favorite will forever be Swiss meringue buttercream, with whipped cream frosting running a close second. But an American-style buttercream (like this one) can’t miss when you need something quick and simple, and this easy chocolate frosting is on heavy rotation in my kitchen!
WHAT IS THE TASTE/TEXTURE OF THIS CHOCOLATE FROSTING?
This is an American-style chocolate buttercream, so it’s pretty much what you’d find in any American bakery. It’s whipped, so it has a light, airy texture, and it’s made with all butter for a richer flavor. The chocolate flavor is pronounced but not overly dark or bitter.
WHAT CAN THIS CHOCOLATE FROSTING BE USED FOR?
This recipe is perfect on vanilla cupcakes or chocolate cupcakes.
You could also use it to ice your favorite brownies!
And I think it would be amazing spread onto soft sugar cookies.
The options are limitless. If you have a favorite dessert that you like to top or fill with chocolate buttercream, this is the recipe for you!
HOW TO MAKE THIS EASY CHOCOLATE BUTTERCREAM
This recipe whips up in a snap! You’ll have it made and ready to spread onto all your favorite treats in 5 minutes flat.
Start with softened butter. Pop it into a big bowl along with a few pinches of salt and some cocoa powder. I like to use cocoa powder for this frosting because it’s no-muss, no-fuss, and it delivers a strong hit of chocolate flavor.
Next, just add in about a third of your powdered sugar. Beat it all together with an electric mixer, just until all the ingredients are moistened. At first, it may seem really dry and crumbly, but as you continue to beat, it will come together.
Keep adding powdered sugar, about a third at a time, until everything is well blended.
Then add your vanilla extract and cream. If you don’t have cream, you can use milk, but I prefer the richer flavor and fluffier texture that cream provides.
The amount of cream you will need can vary. I find that anywhere from 3 tablespoons to 1/3 cup will work. You just want to get it to a nice smooth and spreadable consistency.
Once you have the consistency you like, turn your mixer up to medium-high speed and whip the frosting until it’s light and fluffy.
HOW LONG WILL THIS CHOCOLATE ICING KEEP?
This buttercream is fine at room temperature for a day or so. It will become soft if the temperature is very hot, but it forms a thin crust on the outside when it’s exposed to air, so that helps it to not completely slide off the sides of your cake.
If you want to make it ahead, you totally can! Just put it into an airtight container and refrigerate it. It should last in the fridge for a couple of weeks at least. When you’re ready to use it, just let it come to room temperature and give it a quick whip to re-fluff the frosting.
This frosting can also be frozen. It will last a couple of months in the freezer. Again, just let it come to room temperature and then give it a quick fluff.
I think you’ll get a lot of use out of this easy chocolate frosting recipe! It’s super-quick to make and tastes delicious on so many things!
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Easy Chocolate Frosting
Ingredients
- 1 cup (227 g) unsalted butter , softened (2 sticks)
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 3/4 cup (64.5 g) unsweetened cocoa powder
- 4 cups (480 g) powdered sugar
- 1/4 cup heavy whipping cream, (approximately)
- 1 teaspoon vanilla extract
Instructions
- Place the butter, salt, and cocoa powder in a large mixing bowl, and add about 1/3 of the powdered sugar.
- With an electric mixer, beat on medium speed until combined.
- Add the remaining powdered sugar (in 2 more additions), beating until combined.
- Stir in the cream* and vanilla, then turn the mixer up to medium-high speed and whip the frosting until light and fluffy.
There is no link above the recipe (or anywhere else) for the cocoa powder you used. Â It would be great if you would reply and either state the info or reply with the link. Â Did you use a dutch process cocoa or not?
Hey there, the link is in the recipe card in the ingredients section. It’s unsweetened cocoa powder, not Dutched, but you can use that kind too if you like. It doesn’t make a difference in the chemistry of the recipe because it’s uncooked. My favorite is Ghirardelli brand as you’ll see when you click the link. Hope that’s helpful!
Excellent recipe. I didn’t quite have enough cocoa so added 1/4c melted dark chocolate. Very fluffy and light tasting. Everyone loved it on the birthday cake I made.
Hello! This recipe looks so yummy. What cocoa did you use? Is it 100%? I have an organic cocoa but it is so dark. I don’t like dark chocolate frosting I like them to have a taste like milk chocolate and that is how yours look like in the pictures but I would like to know what cocoa do you use. Is Hershey’s cocoa good? Thank you!
The brand I use is linked just above the recipe as well as in the list of ingredients. Good luck!
This is such a yummy frosting not too sweetÂ
But just right light, fluffy,and yummmy thanks for this recipe will use it a lot
You weren’t kidding when you named this Easy Chocolate Frosting. It’s super easy and super delicious. This is the first time I’ve ever made chocolate frosting but this will definitely be my go to recipe now whenever I need chocolate icing.Â
Awesome! So glad you liked it. Thanks so much for the great feedback!
I have tried about 100 chocolate chip cookie recipes and yours is the best. The corn starch is truly the key. I did find that they were not as sweet as I was used too.
Please consider increasing the sugar content, and increasing the chocolate taste by using your tip about adding cocoa powder. I’m on your email list and eagerly await your response to these 2 suggestions. Thank you for all the time and effort to improve baking.
Dr. Dan
Hi Dr. Dan! Sorry I’m a bit confused- does your comment pertain to a chocolate chip cookie recipe, or to the easy chocolate frosting? The comment appears on the chocolate frosting post. If you’re looking for a double chocolate chip cookie recipe, you might want to try this one: https://bakingamoment.com/soft-double-chocolate-chip-cookies/.
Perfect. I used half and half. I’ve used these ingredients before, but not in this order, and that makes all of the difference! Thank you!
So happy it worked well for you! Thanks so much for the positive feedback and the 5-star rating, Gwendelynn!
ahhh this frosting looks straight up LUXURIOUS-those pictures are making my mouth water!
This is such a quick and easy recipe! It’s the perfect go-to recipe to have on-hand for chocolate frosting!
This looks like the absolute perfect chocolate frosting!
I just want to lick the spoon!! Great on brownies, cake or anything!
Great recipe, fast, simple and very good. It wasn’t too sweet or too much chocolate. I added a little espresso powder for a little Mocha flavor. It is light and fluffy just how we like it.
So happy you enjoyed! I love that addition of espresso!
Is it awful that I sort of just want to eat this by the spoonful?
I am absolutely bookmarking this!! I’m frosting challenged but this seems totally doable. And we’re eating keto but I can easily swap the powdered sugar out. LOVE!!
I’d love to know what you would swap the sugar out with to make it keto.
I am keto too, and use Swerve confectioner style sweetener for frosting, and it’s perfect!
Thanks for the great tip Michelle!
I want to learn more through your easy recipes.
Super easy and looks delicious! I would probably just eat it by the spoonfuls.