How To Make Homemade Chocolate Frosting

This chocolate frosting recipe is my go to recipe when I need to pair with anything chocolate. It’s made with butter and powdered sugar, making it easy to pull together when your baking.

From cake, to brownies, microwave cakes to cupcakes. It is a recipe my mom got from my grandma. She used it on her salad dressing cake she would make.

How Do I Fix Runny Frosting?

While mixing you may need to add more powdered sugar, until it gets the consistency or look of frosting, then you know you have enough frosting. If it’s shiny, you need more frosting. If it won’t spread well, you’ve added to much, add a little more milk.

You can put in the fridge to stiffen up, but this can also make it harder to spread.

Can I Use Dark Chocolate Instead of Cocoa Powder?

Yes you can. You will want to taste the frosting to make sure it is sweet enough, and possibly add a little milk or water to the mix. If it’s still bitter and thick, add water/milk to thin and add more powdered sugar.

Can I Make This Frosting Ahead Of Time?

You can make this frosting in advance. Place in sealed container in the fridge. When you want to use it, pull the chocolate frosting out of the refrigerator and let it come to room temperature.

You will want to make sure your butter is room temperature so that the frosting creams together well.

mixing frosting ingredients in a large bowl

How Can You Make Frosting Creamy?

This is a butter frosting. On the highest (or high) speed of your hand mixer will allow the frosting to get aerated. With the chocolate frosting, that we made, the color lightened. The air also adds a little volume into the frosting.

Is This Like Chocolate Ganache?

No, chocolate ganache is heated and tempered. This frosting does not need to be heated.

decorating cupcakes with chopped candies

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5 from 1 vote

Oh So Fluffy Cocoa Frosting Recipe

Indulge in the ultimate homemade chocolate frosting, blending creamy butter with top-notch cocoa for a rich and velvety delight. Whether on cakes or cupcakes, this irresistible combo takes your treats to a whole new level of chocolatey bliss.

Course: Dessert

Cuisine: American

Author: Regina Sober

Equipment

Ingredients

3/4 cup unsweetened cocoa
4 cups confectioners sugar
1/2 cup butter room temperature
1 teaspoon vanilla
1/2 cup milk

Instructions

Add the cocoa and confectioners sugar together until smooth and no lumps.
Add butter and mix.
Add vanilla and milk and mix until smooth.
You can put in the fridge to stiffen up, but this can also make it harder to spread.
Enjoy on your cake, brownies or peanut butter cupcakes