Super Easy Chocolate Frosting Recipe – Lauren’s Latest
This post may contain affiliate sales links. Please read my disclosure policy.
This easy chocolate icing recipe is
the BEST icing for any type of cake, but especially birthday cakes! It is easy to prepare, buttery, sweet and very creamy!
My kids have inherited my husband’s love of chocolate and continue to request chocolate cake with this particular chocolate icing recipe for every birthday. I prefer vanilla over chocolate, but I’ll say that as a bit sticky and purist, this chocolate-on-chocolate situation is good. I make (and eat) chocolate cake with chocolate icing at least five times a year (four kids, a husband) and, to be honest, I’m not mad about it because I forget how delicious this icing is. So good and tastes much better than what was bought in the store. And for all vanilla lovers, be sure to check out my vanilla cake with buttercream. That combo is also to die for!
chocolate icing recipe is
essentially a chocolate buttercream because it is made with lots of softened butter that is whipped along with powdered sugar, cocoa powder, vanilla, and milk. Before you start, be sure to use very soft butter, sieved powdered sugar, sieved cocoa powder and be prepared to adjust the thickness of the frosting with a little more milk or a little more powdered
sugar. If you’re going to pipe this recipe, you’ll want it to be stiffer so it keeps its shape, if you want to freeze a cake, you’ll want it to be a little thinner and easier to spread.
How to make icing
I assure you that this is one of the easiest recipes worldwide that you can make. I promise you can do it! Just get the right ingredients and you’ll be golden.
- Beat the butter and cocoa together until soft in a large bowl
- Add vanilla and powdered sugar
- Slowly enter the milk until the glaze reaches the desired consistency
- Scrape the sides and beat again until light, fluffy and soft, 1-2 minutes.
Need more chocolate in your life? Try these tasty treats: really perfect chocolate chip cookies, extreme chocolate cake, chocolate shoe, chocolate chip bars.
You are the master of your frosting domain
Time and time again, I get feedback on this recipe saying it was too thick or too thin to use. Here’s the secret, though: Not everyone measures cocoa powder or powdered sugar exactly the same. Therefore, all the frostings you make using the exact same recipe will vary and you will have to make small adjustments.
If your frosting is too thick, slowly add the milk little by little to get the consistency you want. If
- your frosting is too thin, add some extra powdered sugar little by little to get the consistency you want
- you want to use this frosting to cover an entire cake, run a butter knife through the finished frosting. If it keeps its shape but is still very easy to propagate, it’s perfect. I highly recommend using an offset spatula to glaze a cake.
- you need to make sure that the frosting keeps its shape and does not fall off, so it is slightly stiffer than for icing an entire cake. These disposable piping bags are great! Plus, this 1M Wilton icing tip is the one everyone uses to get those beautiful mountains of frosting on top of the cupcakes.
For pipeable glaze that keeps its shape,
Do I really have to sift through powdered sugar and cocoa powder?
No, not at all. Cocoa powder is notoriously lumpy and definitely helps to sift, but it’s not totally necessary. Most of you who make this recipe are not professional and may not even have a sieve available to you, which is fine! In addition, powdered sugar has cornstarch mixed together to help prevent lumping. As you whisk the ingredients for the frosting together, most of the lumps should come out. *Should* leave. Maybe not, which is one more reason to sift. But again, don’t lose sleep over this if you can’t sift.
frosting is too sweet! Friends,
supposed to be sweet!
I know when you see 5 cups of powdered sugar, your eyeballs jump a little out of their sockets, but trust me, it will be fine. Especially since this chocolate icing recipe makes a ton – enough to freeze an entire 9-inch cake with leftovers or 24 cupcakes.
If you find the frosting too sweet, try sprinkling some salt or using salted butter. If you want to reduce powdered sugar by 1-2 cups, you can, but know that you will also have to reduce milk.
Can I use salted butter?
yes! In fact, I prefer to use salted butter for all my desserts and baked goods. I know, I know, sacrelig! Unsalted or salted butter is absolutely fine to use interchangeably in this recipe.
Can I get ahead of myself?
absolutely! This chocolate icing will last a week in the fridge, as long as it is in an airtight container. If you plan to use it to freeze a cake, you’ll first want to bring it to room temperature for 3-4 hours and then beat it for 20 seconds to make it light and fluffy again before using it.
Love cake decorating? Try these other frosting recipes
- Vanilla Buttercream
- Royal Icing
- Sour Cream
- Whipped Chocolate Ganache Frosting
So, there you have the easiest and tastiest chocolate icing recipe! I hope you love it! Be sure to pin, save, bookmark and share this recipe because it’s good! Have a great day, folks!