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    Home - Basics - Frosting Recipes

    Published: Dec 10, 2019 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Chocolate Frosting

    Jump to Recipe Print Recipe

    Good enough to eat by the spoon. This creamy chocolate frosting is perfect for your cakes, cookies, or even just eating straight out of the bowl. 

    frosting on wire whisk

    We are continuing our frosting series with another classic. The one frosting that I never scrape off my cupcake. Chocolate buttercream frosting. Deeply chocolaty and velvety smooth. We are going to get into how to make the best chocolate American buttercream you've ever had. 

    How to Make Chocolate Frosting

    There are so many ways to make chocolate frosting, but I will go over two of the most common ways to make chocolate icing. 

    frosting being made in bowl

    Chocolate Frosting with Cocoa Powder 

    Perhaps the easiest way to make your frosting is with cocoa powder. You simply beat in the cocoa powder when you beat in the powdered sugar. To make sure you don't end up with lumpy frosting, I recommend sifting your cocoa powder and adding it just before you add your powdered sugar, or after you've added a cup of powdered sugar. 

    If you want your frosting to be more chocolaty, you can slowly add more cocoa powder 1 - 2 tablespoons at a time. If you've added too much cocoa powder, add more powdered sugar to prevent it from being bitter. 

    cookie topped with chocolate flavored buttercream

    Frosting with Chocolate Bars or Chocolate Chips

    My favorite way to make chocolate frosting is with chocolate bars or chips melted down. The melted chocolate gives the frosting a fudgy, creamy texture. 

    Start by melting your chocolate and set it aside to cool slightly. Too hot and it will melt your butter. 

    Make your frosting as if you were making a vanilla buttercream, then, while beating the frosting, drizzle in the melted chocolate. Mix until well-combined. 

    Since chocolate bars and chips have a bit of sugar in them already. I add a pinch of salt to my frosting so it is not too sweet. 

    chocolate frosted cookie on cup of milk

    My Secret to the Best Chocolate Buttercream

    I always, always add both vanilla and chocolate extract to my frosting. The vanilla adds nice roundness to the frosting, while the chocolate extract brings back the top floral notes chocolate has before it is processed. 

    On top of the extracts, a pinch of salt brings out all the flavors, and heavy cream instead of milk or water adds a luscious creaminess that can't be beaten.

    How to Make Chocolate Icing Without Butter

    We are talking about American buttercream frosting here, so butter is an essential ingredient. However, if you are in the middle of baking and realize you are low on butter, you can use shortening in place of the butter. It won't have the same depth of flavor and might have a slightly different mouthfeel, but it will do the trick. Shortening will also help prevent the frosting from melting so easily in warmer temperatures. 

    close up sugar cookie topped with swirl of frosting

    What Goes Well With Chocolate Buttercream

    In my opinion, chocolate American buttercream makes just about everything taste amazing. I love it with chocolate cupcakes, vanilla cupcakes, sugar cookies, chocolate mug cake, vanilla mug cake, cookies and cream cookies, and old fashioned chocolate cake. 

    frosting being made in bowl

    Chocolate Frosting

    Amanda Powell
    A velvety and fudgy chocolate buttercream frosting
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 2 mins
    Total Time 7 mins
    Course Frosting Recipes
    Cuisine American
    Servings 3 cups
    Calories 176 kcal

    Ingredients
      

    • 6 ounces dark or semi-sweet chocolate
    • 1 cup unsalted butter [room temperature]
    • 3 ½ cups powdered sugar
    • 2 teaspoons vanilla extract
    • 2 teaspoons chocolate frosting optional
    • pinch of salt
    • 3 - 4 tablespoons heavy cream

    Instructions
     

    • Use a double boiler to melt your chocolate, set aside to cool.
    • Beat the butter until smooth and creamy.
    • Beat in the butter one cup at a time, mixing until just combined. The powdered sugar and butter will look clumpy, that is normal.
    • Continue beating and drizzle in the chocolate.
    • Mix in the extracts and salt. Mix until just combined.
    • Add in the heavy cream one tablespoon at a time until it reached a creamy consistency.

    Notes

    Store in an airtight container

    Nutrition

    Serving: 4tablespoonsCalories: 176kcalCarbohydrates: 21gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 23mgSodium: 9mgSugar: 20g
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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