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A baking staple, this tutorial showing how to make Chocolate Frosting will be your go-to! Whatever you are using it for, you will love how easy this is, and how good it tastes!
Step by step photos and instructions below!
If you have made an epic layered cake or cupcakes (and of course you did), you HAVE to back it up with with some epic frosting, or it would be truly tragic.
Skip the store bought frosting and make your own delicious frosting from scratch instead.
I love making my own frosting for cakes because it really does taste a million times better than a can of frosting from the store. I mean, I’m not saying canned frosting is bad, or that it doesn’t have their place in the world but homemade always tastes better!
You can mix it up to your tastes using your favorite brand of chocolate to get the kind of flavor you love!
Using quality ingredients (that you probably already have) is key to getting the best flavor.
This frosting is super easy to make in a mixer, or in a bowl with a hand mixer (you can get crazy and do this by hand, but… it’s not a lot of fun).
If you need Vanilla Frosting, I have you covered there too!
This recipe goes perfectly with any kind of cakes especially chocolate cake and yellow cake (from I am Baker).
Why you’ll love this recipe:
- Use this homemade chocolate frosting recipe for anything you like! Goes great on anything from birthday cakes, to cupcakes.
- Super easy to make. Just add sprinkles for a truly festive cake!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Kylee’s Notes & FAQs
Use softened butter to make this icing recipe. We do this so the frosting is super smooth. It won’t cream properly if it is cold, so do take the time to get this right.
How to thicken chocolate frosting
Add a little milk to the frosting until you get the right consistency. If your frosting is too thick, add a little extra powdered sugar.
What to do with leftovers
Cover and store in the refrigerator until needed. This will be good for several days. You’ll need to bring it to almost room temperature before using (or it will be too hard to pipe).
You can use heavy cream in place of your milk if you prefer.
The full list of ingredients and quantities is found in the printable recipe card below.
Powdered sugar. Also known as confectioners sugar.
Butter. This should be softened for easy whipping. You can use salted butter OR unsalted butter.
Chocolate. I use melted dark chocolate (whatever I have laying around), or I melt some chocolate chips.
Milk. To help with consistency. Heavy cream can be used.
How to you make chocolate frosting from scratch
This is an overview. The full list of ingredients and quantities is found in the printable recipe card below.
In a large bowl (or use an electric mixer), mix together the butter, powdered sugar, chocolate and cocoa until smooth. Go slowly at first while the cocoa and sugar get mixed in so you don’t end up with powder all over your kitchen. Not that I speak from experience, at all.
Add the vanilla, and beat 3 minutes, add milk then beat the frosting until fluffy.
Add to a piping bag, and frost away!
How to make Chocolate Frosting
- Mix butter, powdered sugar, chocolate and cocoa until smooth, then add the vanilla, and beat 3 minutes. Beat in the milk until fluffy.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.