How to make chocolate frosting

Many of you asked me about a nice chocolate frosting that goes perfect with banana cupcakes. I like the chocolate fudge frosting from the 125 best Cupcake recipes but that one can be a little to strong because of the cocoa powder especially if you are using a really nice dark cocoa.

Of course you can cut down the amount of cocoa or simply just use a more lighter cocoa powder for that recipe or you can try out my chocolate frosting?

(makes 14 oz. (400 gram) frosting)

Chocolate Frosting Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Serving Size: 388g

Calories per serving: 1874kcal

Fat per serving: 119g

Chocolate Frosting Recipe

What I like with my recipe is that it is not strong in taste and not too buttery either, but it has just the right amount of sweetness with a twist of vanilla.

Ingredients

  • 5 oz. (150 gram) unsalted soft butter
  • 7 oz. (200 gram) confectioners sugar
  • 1 oz. (30 gram) cocoa powder
  • 2 tbsp milk lukewarm (start out with only 1 tbsp and see/taste if it need the last tbsp of milk)
  • 1 tsp vanilla

Instructions

  1. Cream butter and sift in the confectioners sugar and cocoa powder.
  2. Add the milk and vanilla. Mix untill well incorporated.

Notes

TIP: If the frosting look a bit curdled try add a bit more confectioners sugar

Please visit my recipe section if you want recipes for other frostings and icings.

Happy Caking!

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. ann says

    I need help. this frosting looks wonderful. My son is getting married next month. I am making 75 cup cakes for the rehearsal dinner. any suggestion would be wonderful how many cup cakes will this recipe frost. and what are the best frostings that will hold up to pack and transport. Its 11/2 hr away. any ideas to make a cup cake display would also be helpful. thanks

  2. says

    Amazing! I am NOT a fan of american buttercream a I prefer meringue based ones but gave this a shot. Followed the weights exactly, and let it whip until very fluffy and the sugar was absorbed so it wasn’t gritty. Just awesome, thanks!

  3. Megan says

    I failed making frosting, it wasn’t this recipe though.
    I think it’s because I didn’t cream the sugar and oil (i was out of butter and I read that oil can substitute for butter). Does creaming the sugar and oil really make a difference ?

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