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

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.


  • 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


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


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!



  1. 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. 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. 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 ?

  4. 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!

  5. 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

  6. 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?

  7. 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

  8. 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!

  9. 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 😀

  10. 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.

  11. 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!!!

  12. 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… anyone please…

  13. 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!

  14. 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!

  15. 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!!! 🙂

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

  17. 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.

  18. 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

  19. 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*

  20. 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.

  21. 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?

  22. 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!

  23. 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!

  24. 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.

  25. 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.

    • 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



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