This chocolate frosting is made with real butter, cocoa powder, and powdered sugar, plus a splash of milk and vanilla to pull it all together. It whips up in just a few minutes and spreads like a dream. Want it thicker for piping? Just add a little more powdered sugar. Want it glossier and silkier? Add a touch more milk. You’re in charge.
🛒 What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 3 ½ cups powdered sugar
- ¼ cup milk (plus more as needed)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
👩🍳 Pro Tips
- Sift your cocoa and powdered sugar for the smoothest, lump-free frosting.
- Use room temperature butter for perfect creaminess.
- Want it darker and richer? Use Dutch-process cocoa or add a bit of melted dark chocolate.
- Chill to firm it up before piping or spreading on warm cake layers.
- Add espresso powder (½ tsp) for a deeper chocolate flavor—kids won’t taste the coffee!
🧰 Tools You’ll Need
- Mixing bowl
- Hand or stand mixer
- Spatula
- Measuring cups & spoons
- Sifter or mesh strainer
🔄 Substitutions & Variations
- Dairy-free: Use vegan butter and plant-based milk.
- Whipped chocolate frosting: Add ¼ cup heavy cream and whip until fluffy.
- Nutty twist: Mix in 2 tablespoons of creamy peanut butter or Nutella.
- Less sweet? Use ¼ cup less powdered sugar and a dash more cocoa.
⏱️ Make Ahead Tips
- Frosting can be made 3–4 days ahead—store covered in the fridge.
- Bring to room temp and re-whip before spreading.
- You can freeze it up to 1 month—thaw overnight and stir until smooth.
👩🍳 Instructions
1. Cream Butter
In a large mixing bowl, beat butter with a hand or stand mixer until smooth and fluffy—about 2–3 minutes.
2. Add Cocoa
Sift in cocoa powder and beat until fully incorporated.
3. Add Sugar, Milk & Vanilla
Add half of the powdered sugar, salt, and half the milk. Beat until combined. Add remaining sugar, milk, and vanilla. Beat until fluffy and smooth, 1–2 minutes more.
4. Adjust Consistency
Add more milk 1 tsp at a time if frosting is too thick. Add a bit more sugar if too thin.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days.
- Bring to room temperature and re-whip before using.
- Freeze for up to 1 month in a zip-top bag—thaw and stir to bring it back to life!
💬 Final Thoughts
This chocolate cake frosting is rich, customizable, and a total crowd-pleaser—it’s the kind of frosting that has everyone licking the spatula. Whether you spread it on a birthday cake, swirl it onto cupcakes, or sneak spoonfuls from the bowl (no judgment), it’s a chocolate lover’s must-make recipe.
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