• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cake Journal

  • Cake Lounge
    • Easy Embossed Cookies Recipe
    • How to Make Heart-Shaped Cake with Buttercream Roses
  • Desserts
    • Best 3 Cookie Scoop Sizes and How to Use Them?
    • Babycakes Cake Pop Maker Review and Tutorial
  • Recipes
    • Traditional Castella Cake Recipe
    • Stabilized Whipped Cream Frosting (Easy Recipe)
    • Best Frozen-Themed Cake Ideas with Images
  • Tips & tools
    • What to Do With Cake Scraps? (8 Easy Recipes)
    • Luster Dust: If You Don’t Know About It, You Need To!
    • How To Use Edible Glue and How to Make It
    • How to Use Russian Piping Tips and Tutorial
    • What Is Wafer Paper and How to Use It? (Video Tutorials)
  • Tutorials
    • How To Make Royal Icing (Easy Recipe)
    • How to Flood Cookies with Royal Icing?
    • How To Use Candy Molds Properly
    • How to Make Cake Pops: Easy Step-by-Step Tutorial
    • Fondant On Cookies: Easy Way To Decorate
  • About Us
  • Contact

Chocolate Frosting Recipe | Easy&Yummy

by Louise 58 Comments

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 too strong because of the cocoa powder.

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

cake decorated with chocolate frosting

Chocolate Frosting Recipe

Serving Size: 388g;

Calories per serving: 1874kcal;

Fat per serving: 119g.

What I like about my recipe is that it is not strong in taste and not too buttery either. However, 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’s neccesary the last one too);
  • 1 tsp vanilla.

How To Make The Chocolate Frosting

  1. First of all, whip the butter and cocoa together until smooth.
  2. Then, stir in vanilla and the powdered sugar.
  3. Slowly stream in milk until frosting reaches desired consistency.
  4. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. 

TIP: If the frosting looks a bit curdled, try to add a bit more confectioners sugar.

cake decorated with chocolate frosting

Final Thoughts

Finally, I hope this chocolate frosting recipe is loved by you as much as it is by my family. In either case, please let me know what you think about it in the comment section below.

Last but not least, for more easy and quick recipes of frostings, icings, and many others, please visit my recipe section. Also, give the next three a look! They are ready in no time and the tutorials are made for beginners.

  • Frozen Buttercream Transfer: Read this Frozen Buttercream Transfer recipe and learn this simple method to decorate the top of a cake with whatever character!
  • How to Make & Flavor Macarons: Want to impress your guests with delicious macarons? Read Linda’s recipe on Cake Journal and learn how to make and flavor macarons in an easy way!
  • How To Make Royal Icing For Piping and Flooding: Do you need an easy way to decorate your cookies? Read this recipe and learn my secret of how to make Royal Icing for piping and flooding!

Happy Caking!

Louise

Previous Post: « How to Pipe a Simple Rainbow Cupcake Swirl
Next Post: Hot Chocolate Cookies: Step-By-Step Recipe »

Reader Interactions

Comments

  1. ann

    June 14, 2014 at 8:50 PM

    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

    Reply
  2. Lia

    February 10, 2013 at 1:56 AM

    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!

    Reply
  3. Lucy

    January 15, 2013 at 2:47 PM

    Can you melt this frosting once its made?

    Reply
    • Louise

      January 18, 2013 at 8:21 PM

      No you can’t….

      Reply
  4. mannee

    November 25, 2012 at 6:34 PM

    i gove it so much

    Reply
  5. hope

    January 14, 2011 at 11:46 PM

    i love cutcake

    Reply
  6. Megan

    December 24, 2010 at 1:26 PM

    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 ?

    Reply
  7. Sarah.a

    August 13, 2010 at 2:44 AM

    Hi louise and more thing do know other recipes for frosting ?

    Reply
  8. Sarah.a

    August 13, 2010 at 2:39 AM

    Hi louise when I make a frosting do I leave it out or in refrigerator so it will not becom soft like a soup?

    Reply
  9. Louise

    May 24, 2010 at 8:20 PM

    Liezl: I am happy to hear that the chocolate frosting was a hit 🙂

    Reply
  10. Liezl

    May 21, 2010 at 8:56 PM

    Hi Louise, I discovered your website about a month ago and you have such great talent. And the best of course is that you share it with us! I made 36 cupcakes for my husband’s birthday to take to work this week and I used your chocolate frosting. I got so many compliments! It is so easy to make and the best I’ve tasted. Since my husband is diabetic it is also nice that it is not so sweet. Thanks for all your effort!

    Reply
  11. cakes to vijayawada

    April 5, 2010 at 8:21 PM

    Thank you very much. Lot of stuff to learn & lot of stuff to make 🙂

    Reply
  12. Louise

    February 19, 2010 at 1:06 AM

    Saadia: How about this one? https://www.chocablog.com/recipes/quick-recipe-chocolate-fudge-icing/

    Reply
  13. Saadia

    February 8, 2010 at 6:59 PM

    hi louise,
    thanks 4 the great frosting recepies! wanted to know the way to make thick chocolate fugde icing….. the one that can be left without refrigerator. thanks

    Reply
  14. jenny

    January 19, 2010 at 8:08 AM

    i love the recipe thank u!

    Reply
  15. Louise

    December 26, 2009 at 12:28 AM

    Melb: We dont have cakeflour either. but I read somewhere that you can make it yourself 1 cup of flour remove 2-3 tbsp of flour and add cornstarch. Stifting it well. Dont know if it works just as good as original cakeflour?

    Reply
  16. Melb

    December 2, 2009 at 3:11 AM

    HI Louise
    I am new to the site I am Canadian but just moved to Australia for couple of years we don’t get Cake flour over here and i am trying to make a cake for my daughters birthday she will be turning 3 years
    Please advise if i can just regular plain flour(not self raising) thanks Melb

    Reply
  17. Daniela

    October 31, 2009 at 3:35 PM

    This frosting is to die for!
    Luana, I am also using Silver Spoon icing, but what I found works best is to just put about 2 teaspoons of milk, then see if you need more (you probably won’t.) Also, I did not let the butter soften too much before starting to mix it. I actually put everything in the bowl all together and mixed it. I also used cold milk (I do not have any patience to wait :))
    Hope you find this useful!

    Reply
  18. Louise

    October 7, 2009 at 9:13 PM

    Luana: No, I cant see what the problem is either. Sorry.

    Reply
  19. Luana

    October 6, 2009 at 2:41 PM

    Hi Louise,

    The brand is called Silver Spoon. It is normal icing for cakes and buns….

    Really dont see what I am doing wrong 🙁 I will give another try 😀

    Reply
  20. Louise

    October 5, 2009 at 9:51 PM

    Luana: If it says “fondant icing” then it is not what you should use in your frostings. Fondant icing is meant to be mixed with water to make it into a pourable icing. You should be using Confectioners sugar/powdered icing sugar for frostings. What brand is it? Squires Kitchen? I know they have some fondant icing that they say can be mixed with butter/liquid this should be a very soft smooth frosting.

    Reply
  21. Luana

    October 2, 2009 at 10:25 PM

    Hi Louise,
    Thank you for taking the time and replying….

    I am in Bordeaux, France, warm weather but not boiling hot….

    I have tried to the chocolate Frosting(recipe above), and also a nice fluffy Vanilla Buttercream. I always follow the recipe by heart. I thought maybe it was the icing sugar(so my lovely husband brought with him from england 4kilos! of fondant icing! ). It is getting better but still soft….Does it make a difference that I am using a hand held mixer? Or should I just add less liquid?

    Thank you sooo much for your help!!!
    Luana

    Reply
  22. Louise

    October 1, 2009 at 1:13 PM

    Luana: What types of frosting do you make? Be careful not to add to much liquid. It could also be because if the weather is very warm.

    Reply
  23. Luana

    September 27, 2009 at 5:14 PM

    Hi,

    I am new to the Blog(and a HUGE fan already). Just a quick Q. I am trying to do any type of frosting, however for some reason mine always end up looking like soup! I really dont see what I am doing wrong…..help anyone please…

    Reply
  24. Ghie T

    August 6, 2009 at 12:54 PM

    I am so happy coz the last minute i was looking for a chocolate frosting coz I was making a cake for my son’s 7th month b-day (coz i celebrate it everyone month since he was born and i planned the monthly until he turn 1) so I remembered about this site and i quickly seached for it then I was so happy and surprised how easy it was and my family love it! its good quick and easy!

    Reply
  25. Jennifer

    July 22, 2009 at 7:20 PM

    Hi! This frosting is awesome! Just tried it today and we loved the taste (:

    Reply
  26. Paulette

    July 20, 2009 at 9:34 AM

    Thanks, looking forward to it

    Reply
  27. Louise

    July 19, 2009 at 11:25 PM

    Paulette: No… it will be on its way very soon. I just have to bake the cupcakes and make the frosting, take photos and write the post xD But it will one of my next step on CJ!

    Reply
  28. Paulette

    July 16, 2009 at 2:35 PM

    Louise, you mentioned that you were going to do a tutorial on how to do the swirls. Have I missed it?

    Reply
  29. Madhu

    June 24, 2009 at 6:14 AM

    Have had such a fun time looking through your website. Thanks so much xx

    Reply
  30. Louise

    April 30, 2009 at 10:11 PM

    gelato: There should not be any problem with that.

    Reply
  31. gelato

    April 29, 2009 at 3:19 PM

    hi Louise, can i reduce the sugar coz my family doesnt like frosting too sweet…loVe yr blog…i’m a 1st timer to view it..keep up the great work!!! 🙂

    Reply
  32. Sharlaine

    April 2, 2009 at 4:35 AM

    Thank you for sharing your recipe, I tried it today and it was yummy, easy to follow and the results were great!

    Reply
  33. Louise

    March 4, 2009 at 10:06 AM

    AnaP: If the frosting is on cake/cupcakes then it will crust overnight but still hold the shape. I have not tried to leave it frosted in the refrigerator uncovered.

    Reply
  34. AnaP

    March 3, 2009 at 12:49 AM

    How long does this frosting last at room temperature? can i leave them overnight? What if i am making them for a party? should i leave them in the refrigerator until then??
    Love your website, it´s been very very helpfull!!11

    Reply
  35. Louise

    February 20, 2009 at 11:34 PM

    Rebecca: Thank you. I appriciate your comment.

    Reply
  36. Rebecca

    February 18, 2009 at 10:12 PM

    I just wanted to give you a quick post to say that I have followed your journal for a good wee while, and I am so impressed by everything you do. All your cakes are beautiful!

    *trots off to try out the fudge icing*

    Reply
  37. Pilar

    February 15, 2009 at 5:32 PM

    thank you!

    Reply
  38. kayenne

    February 13, 2009 at 6:28 PM

    thank you!

    Reply
  39. Louise

    February 12, 2009 at 9:40 PM

    Lisa: I always refrigiate my frosting if not used. If it is left out it will get softer so you might need to add a little more confectioners sugar.

    TJ: I have only tried to leave it out when still in the bowl. I dont know why but cakes seems to disapear to quickly here 😉 See my reply to Lisa above.

    Pilar: I tried to leave something outside for 5-6 hours and it was soft but it had a creamy consistensy.

    Lyzzie & Kim: thank you for your comments.

    Mira: I am going to show that in a post soon.

    Kooki: I think so because of the vanilla flavour.

    deanna: Your welcome.

    nenu: Thank you, I hope that you like it.

    Cheryl: I am also making brownies for Valentine and I too plan to swirl this on top 🙂

    Kayenne: Try luke warm milk and only use 1 tbsp next time + add a bit more CS maybe 1/2 cup.

    Reply
  40. kayenne

    February 12, 2009 at 10:57 AM

    i did the frosting to top off my sister’s devil’s food cake. tasted delicious, however, the frosting had a slightly curdled look, as though the milk didn’t combine well. i used cold whole milk. would that be an issue? or should i mix it more? i used the paddle attachment in the KA whipping at 6-7 speeds for a couple of minutes or so. it looks ok initially, but transferring to the piping bag and the leftovers to a bowl, i noticed the milk speckling slightly.

    should i add more confectionery sugar at this point?

    Reply
  41. Cheryl

    February 11, 2009 at 7:41 PM

    This is my absolute favorite way to make chocolate frosting. In fact, I’m about to make a batch of it to go on top of my Valentine brownies. Yummy!

    Reply
  42. nenu

    February 10, 2009 at 6:12 AM

    that frosting looks delicious!! can’t wait to try it! thanks Louise 🙂

    Reply
  43. deanna

    February 10, 2009 at 4:13 AM

    This looks great! Thank you for the recipe! I plan to use it soon!

    Reply
  44. Kookie

    February 9, 2009 at 11:57 PM

    WOW, it sounds yummy!! Is this good for Vanilla cupcake??
    Thanks!

    Reply
  45. mira

    February 9, 2009 at 9:10 PM

    how do you make the swirls with the frosting?

    Reply
  46. Kim

    February 9, 2009 at 8:44 PM

    As always, Louise, thank you! Another fabulous recipe from you.

    I don’t always comment on your posts, but I always read them, enjoy them and savor the heck out of them!

    Reply
  47. lyzzie

    February 9, 2009 at 5:57 PM

    Is wonderful work, the chocolate is my preferred and mis kids
    thanks so much.

    Lyzzie from Monclova,Coah.Mexico

    Reply
  48. Pilar

    February 9, 2009 at 5:10 PM

    How long outside the fridge (no refrigeration), the frosting
    Thanks

    Reply
  49. TJ

    February 9, 2009 at 3:55 PM

    Hi Louise, your frosting seems very easy to make. Just curious if it can stay at the open space for long (maybe 6 to 7 hours). Wanted to try for my niece bday party.

    Thank you so much!

    Reply
  50. pedrsn

    February 9, 2009 at 3:52 PM

    hvorfor nu kun i oz ? hvor er de almindelige gram!

    :0)

    Reply
  51. Matti

    February 9, 2009 at 3:41 PM

    Sounds delicious! I have been trying to find a good chocolat frosting. Will definitely try it this weekend.

    Reply
  52. Lisa

    February 9, 2009 at 5:54 AM

    This sounds YUMMY! Does it have to be refrigerated? Thank you!

    Reply
  53. Louise

    February 8, 2009 at 11:10 PM

    Julia: Mmmm now that sounds yummy. I love whipped ganache:-)

    Stephanie: Thats what I like about this one it is less chocolate heavy.

    Jenny: I hope that you like it.

    Reply
  54. Stephanie

    February 8, 2009 at 7:36 PM

    I’ve been using the Chocolate Fudge Frosting for some time now, but your recipe does seem easier to make and not as chocolate heavy. I’ll have to try it soon! =)

    Reply
  55. Jenny

    February 8, 2009 at 8:33 PM

    This sounds fabulous! I can’t wait to try it! I’m always looking for new chocolate frosting recipes!

    Thanks so much!

    Reply
  56. Julia

    February 8, 2009 at 7:27 PM

    I made the cake version of the cupcakes and did a whipped cream filling with chocolate ganache on top with piped whipcream details. Everyone loved it! I am going to make some of the cupcakes now and have to try the fudge frosting, can’t wait! Sounds yummy.

    Reply
    • Delia_Smith

      September 18, 2011 at 2:16 PM

      omg julia! that sounds delightful! please do share more details of this glorious creation! i am ever so intrigued as to how it presented!

       baked hugs and cakey kisses

      Delia

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes on Cake Journal:

About Us

Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

Contact Me

Privacy Policy

As Seen On:

Follow Us on Pinterest

Follow Us on Facebook

Copyright © 2025 · Cake Journal