Chocolate Frosting Recipe
Indulge in a creamy, delicious homemade chocolate frosting that’s easy, no-fuss, and utterly decadent.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature slow-melting brands like Kerrygold if kitchen is warm
- 3 cups powdered sugar, sifted substitute 2½ cups plus ¼ cup cornstarch for a lighter finish
- ¾ cup unsweetened cocoa powder, Dutch-processed preferred look for Valrhona or Ghirardelli
- ¼ teaspoon fine sea salt balances sweetness
- 2 teaspoons pure vanilla extract
- 3-4 tablespoons heavy cream or whole milk use heavy cream for extra silkiness
- 1 tablespoon espresso or strong coffee optional, deepens chocolate flavor
Instructions
- In a large bowl, whisk butter until smooth and pale, about 2-3 minutes.
- Gradually sift in powdered sugar and cocoa, stirring gently to avoid lumps.
- Sprinkle in salt, vanilla, and espresso (if using). Stir gently to combine.
- Pour in 2 tablespoons of cream and beat on low speed until combined. Add more cream if needed for desired consistency.
- Increase mixer speed to medium-high and whip for about 1 minute until frosting is airy, light, and silky.
- Chill for 10 minutes for firm piping consistency or use immediately for a spreadable finish.
- Adjust salt or sugar to taste.
- Spread frosting on cakes or use a piping bag for decorative designs.
Notes
Let butter reach room temperature for smoother texture. Sift sugar and cocoa to avoid lumps. High-quality cocoa recommended.
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