Chocolate Frosting
I make this chocolate frosting when I want something that tastes deeply chocolatey but still feels balanced and easy to work with. I’m pretty particular about frosting texture, and most versions are either too sweet, too stiff, or melt the moment you start decorating. This one gives me a smooth, fluffy frosting that spreads cleanly and pipes without fighting back. I always keep this recipe, right in my back pocket!
I landed on this method after testing a few different ratios and approaches. What finally worked was building the frosting with simple ingredients. I started with an easy ganache first, then whipped it into butter, cocoa powder, and powdered sugar. It takes a little patience with cooling, but the payoff is a homemade frosting recipe that behaves just how I want.
Why you’ll love this recipe…
- It tastes genuinely chocolatey, not just sweet, which is what I look for in a chocolate frosting.
- The texture is soft but stable, making it easy for me to use on both cakes and cupcakes without sliding or feeling stiff.
- It’s very adaptable, and I can adjust the consistency easily if my kitchen runs warm or cool.
- Once it sets, it holds its shape well while still feeling light and creamy.
Ingredients & Why I Use Them
- Real Chopped Chocolate: I much prefer using real chopped chocolate as the base for this frosting because it gives a depth of flavor that cocoa powder alone can’t deliver. I still use unsweetened cocoa powder alongside it to intensify the chocolate without adding extra sweetness, but the combination is what really makes a balanced rich chocolate flavor.
- Heavy Cream: This is what turns the chocolate into a smooth ganache, which keeps the frosting silky instead of stiff.
- Unsalted Butter: I always use unsalted so I can control the salt level myself.
- Powdered Sugar: This gives the frosting structure and sweetness without any grit, and a small amount of vanilla helps round everything out and soften the chocolate just enough.
How to Make Chocolate Frosting
The full recipe card is below, but this is how I make it step by step and what I pay attention to along the way.
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Step 1: Make the Ganache
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until steaming and pour over the chocolate.
Let the cream and chocolate sit for a couple of minutes before stirring—this gentle melt gives a smoother ganache than rushing it.
After stirring the mixture, set it aside and let it cool to room temperature. This part matters. If the ganache is warm when it goes into the frosting, it will soften the butter too much and throw off the texture. In my kitchen, this usually takes about 20 to 30 minutes.
Baker’s tip
I like to use chopped dark chocolate, such as 70% Lindt or Ghirardelli. Using a good-quality chocolate you actually enjoy eating makes a noticeable difference in the final flavor.
Step 2: Prepare the Dry Ingredients
While the ganache cools, sift the powdered sugar and cocoa powder together. I don’t skip this step. Cocoa powder especially likes to clump, and sifting keeps the frosting smooth instead of grainy.
Step 3: Start Whipping
Beat the butter on medium-high speed with my electric mixer for several minutes until it’s pale and fluffy.
Add the sifted cocoa powder and powdered sugar to the butter in three additions, mixing on low speed each time. This keeps everything contained and prevents overmixing early on.
Pro tip
The whipping stage is where the structure of the frosting comes from. I’ve found that properly whipped butter makes the frosting feel lighter and easier to spread later. Once the powdered sugar and cocoa powder are incorporated, increase the speed slightly and let it smooth out.
Add the cooled ganache and vanilla to the bowl. Beat on medium-high speed until fluffy and smooth.
The color of the frosting will deepen and the texture becomes creamy and spreadable as you mix everything together.
Step 4: Adjust if Needed
If the frosting feels too thick, I add one tablespoon of heavy cream at a time until it loosens slightly. If it’s too soft, I chill the bowl for about ten minutes and re-whip. And if it tastes a little sweeter than I want, a small pinch of salt or a bit more cocoa powder usually brings it back into balance.
Tips & Notes
Let the ganache cool completely before mixing it in — warm ganache will soften the frosting too much.
If your kitchen is warm, chilling the frosting briefly makes decorating much easier.
Re-whipping restores texture after chilling or storing.
How Much This Makes
This recipe yields about 8 cups of frosting, which is enough to frost a three-layer 8-inch cake or 20 to 24 cupcakes, depending on how generously you frost.
Storage
I keep the frosting covered tightly with plastic wrap pressed directly onto the surface so it doesn’t form a skin. Stored in an airtight container, it keeps well in the refrigerator for up to one week. Before using, I always let it come to room temperature and re-whip it for a minute or two.
For longer storage, I freeze it for up to two months. To thaw it, place it overnight in the refrigerator, then bring it back to room temperature, and re-whip. If the texture feels slightly off, a splash of heavy cream usually fixes it.
FAQs
Can I make this frosting ahead of time?
Yes. I often make it a day or two ahead, refrigerate it, then re-whip before frosting.
Why does my frosting feel too soft?
Usually the ganache was still warm or the kitchen is warm. Chilling briefly and re-whipping helps.
Does this frosting pipe well?
Yes. Once it’s at the right temperature, it pipes clean swirls and holds its shape well.
How to Use This Chocolate Frosting
I personally use this chocolate frosting in many of my other recipes. It goes great on any chocolate cake, but it would be especially good on my German Chocolate Cake or my Chocolate Mousse Cake. The frosting is sturdy enough for any cupcake as well, so try it on my Chocolate Cupcakes or Chocolate Strawberry Cupcakes.
If you make this recipe, leave a comment below or tag me on Instagram, I love to see your creations!
Chocolate Frosting
Ingredients
- 1½ cups chopped chocolate 255g
- 1 cup heavy cream 240g
- 6 cups powdered sugar 720g
- 1 cup unsweetened cocoa powder 85g
- 2 cups unsalted butter, room temperature 454g
- 1 tbsp vanilla extract 15g
Instructions
- Place the chopped chocolate in a heatproof bowl.
- Heat heavy cream in the microwave or in a small saucepan until steaming (not boiling).
- Pour over the chocolate, cover, and let sit 1–2 minutes.
- Whisk until smooth and fully melted.
- Let it cool to room temperature until soft and spreadable, not warm. It should take about 20 to 30 minutes.
- Sift the cocoa powder and powdered sugar together. Set aside.
- Beat the butter on medium-high for 3–4 minutes until pale and fluffy.
- Add the sifted cocoa powder and powdered sugar to the butter in three additions, mixing on low after each.
- Increase to medium speed and whip for 1 minute.
- Add the cooled ganache and the vanilla in.
- Beat on medium-high for 2–3 minutes until smooth and fluffy.
- If the frosting feels too thick, add 1–2 tablespoons of heavy cream to loosen it. If it turns out too soft, place the bowl in the fridge for about 10 minutes, then re-whip until it firms up. And if the frosting tastes too sweet, balance it with a small pinch of salt or a bit more cocoa powder.
