The Best Chocolate Frosting

This post may contain affiliate sales links. Please see my full disclosure policy for details

This is the BEST Chocolate frosting recipe! It’s a homemade, rich chocolate buttercream frosting made with cocoa powder. It’s the perfect chocolate frosting for piping cupcakes and for decorating cakes, it’s whipped and airy but very stable and hold its shape. I am sharing all my tips for making the perfect chocolate buttercream.

PIN THIS RECIPE FOR LATER

A gorgeous unwrapped chocolate cupcake with a gorgeous chocolate frosting

This recipe has been updated in 2019

I am a firm believer that a chocolate frosting can never be too chocolaty. I think that’s why my husband fell in love with me. HA! Kidding. Kind of.

When we first met, we made a chocolate cake together. I helped him bake it and make the frosting. He wanted the classic Hershey cake with Hershey frosting. 

When we were making the frosting, he kept telling me to put more and more cocoa powder. I kept saying MORE? Really? His reply was always yes, never follow the recipe on the container. The man is serious about his chocolate frosting. Ever since, he is in charge of my chocolate frosting quality control. 

A vintage cupcake pan with chocolate cupcakes topped with a gorgeous dark chocolate frosting

This is the BEST Chocolate frosting recipe! It’s a homemade chocolate buttercream frosting made with cocoa powder. It’s the perfect chocolate frosting for piping cupcakes and for decorating cakes.

It’s super creamy and whipped to perfection. It’s not overly heavy or too sweet. The cocoa powder balances our the sweetness without being too bitter.

The rule of thumb for my butter based frosting recipes is for every 1 stick (or ½ cup) of butter, I use 2 cups of powdered sugar (or dry ingredients).

So, for this chocolate frosting, it’s 3 sticks (1 ½ cups of butter) and 5 cups of powdered sugar and 1 cup of cocoa powder.

A gorgeous chocolate cupcake topped with a fluffy chocolate frosting

This recipe starts with cold butter…it’s not a mistake 

Just like my vanilla frosting, this frosting also starts with cold butter. Cold butter allows you to control the consistency of the frosting and often produces a stiffer frosting that is great for piping!

Don’t rush this crucial step!

Since your butter is cold, it naturally needs more time to be broken down as you incorporate more air into it.

  • First cut your butter into 1 tablespoons size pieces, it’s easier to work with. 
  • As you beat the butter, you are essentially softening it. This will take several minutes, and you’ll need to scrape down your bowl several times during this process.
  • Start on a medium-low speed to break the butter apart and then gradually increase the speed. 

How do you know you’re ready? The butter has grown in volume and turned lighter in color. It’s would be easily spreadable if you were to spread it on a piece of toast.

An overhead view of a mixing bowl with whipped butter for this frosting recipe

Alternating the dry ingredients and wet ingredients

When I make chocolate frostings, I always add the cocoa power right after the butter. I usually like to sift my cocoa powder because most cocoa powder is somewhat clumpy right from the container. I want it to be well incorporated into the frosting and prevent it from being grainy.

Next, we’re adding the powdered sugar. I usually do this 1-2 cups at a time. If you do it all at once, it will not only take a lot longer, it will also be more difficult to get it all incorporated properly. Make sure you start your mixer at a LOW speed until it starts to incorporate, otherwise you’ll get powered sugar EVERYWHERE.

Not that I’ve done that or anything… 

It’s important to add the liquid ingredients with every couple cups of powdered sugar. Liquid ingredients might be extracts and heavy whipping cream or milk. As your frosting gets thicker, the liquid helps smooth it back out. 

My preference is always heavy whipping cream. It naturally helps whip the frosting the more that you beat it. It also helps make it super creamy and cuts the sweetness. If you don’t have heavy whipping cream, milk is the next best substitute.

A spatula filled chocolate chocolate frosting sitting overtop of a glass mixing bowl

How to make homemade chocolate frosting

 If you’re looking for a quick, in-depth guide, be sure to read through my tips for how to make buttercream frosting. I will do a quick recap of the steps needed to make my Best Chocolate Frosting.

  • Start with cold butter! Cut butter into pieces, about 1 tablespoon in size
  • Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Start on a low speed and gradually increase. 
  • Next, add the sifted cocoa powder into mixing bowl. Make sure all that cocoa powder is well incorporated until you move onto the next steps.
  • Finally, we’re alternating the powdered sugar with the liquid ingredients. Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Then add the vanilla extract and beat these for a couple minutes until it’s well combined.
  • Repeat these steps using the remaining powdered sugar and heavy cream.
  • One all the ingredients have been added, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

A fluffy chocolate cupcake topped with creamy chocolate frosting

Commonly asked questions about chocolate frosting

Can I make this frosting ahead of time?

Yes! This frosting can be made in advanced and stored in an airtight container for up to 2 days. Any longer than that I would recommend refrigerating. Allow the frosting to come to room temperature for attempting to use it.

If you need to make it more than 7 days in advance, you can freeze it in an airtight bag. Gradually thaw, first in the refrigerator and then on the counter.

Even though you are making your frosting ahead of time, you need to remix and rewhip your frosting before piping. You frosting will be stiff and heavy once it’s thawed. Rewhipping will help incorporate air into the frosting again and make it perfect for piping.  

An overhead view of a glass bowl filled with chocolate frosting and a vintage napkin laid out next to it

Do I need to refrigerate my frosted cupcakes? 

If you live in a hot and humid environment, you should probably refrigerate your frosting and allow it come to room temperature before serving.

Otherwise I leave my frosted cupcakes in an airtight container for 2-3 days without a problem.

If you need to prepare the frosting ahead of time, you can refrigerate it up to 7 days, and then allow it come to room temperature and rewhip before using. 

A spatula filled chocolate chocolate frosting sitting overtop of a glass mixing bowl

What type of cocoa powder can I use?

For my chocolate frosting recipes, I use both a sweetened and unsweetened cocoa powder as well as Dutch processed cocoa power.

Hershey’s Special Dark cocoa powder is my go-to. It’s a sweetened cocoa powder that helps get that darker, ultra-chocolate looking frosting. In these photos, it’s the dark of the two. 

For unsweetened or Dutch processed cocoa powders, I use both Hershey’s and also Rodelle Baking Cocoa.

Hershey’s Natural Unsweetend Cocoa Powder  is the most common one found in the grocery stores. In these photos, it’s the lighter, more milk chocolate looking frosting. This one will be just a tad bit more bitter than the other two. 

If you’re looking for a premium product, Rodelle is my favorite. The Rodelle baking cocoa has one of the highest levels of cocoa butter on the market. It’s has the richest chocolate flavor without being too sweet. 

A white rimmed plate with three different types of cocoa power

Can I make this frosting with a handheld mixer?

The short answer is yes, anything is possible. However, it will be difficult for you to make large batches of frosting, simply because the powder of a handheld mixer is not the same as a stand mixer.

You will likely need to spend even more time whipping the butter both in the beginning and throughout when adding the powdered sugar to get the same texture and consistency you’d get with a stand mixer. 

A large piping bag piping chocolate frosting onto a chocolate cupcake

The Best Chocolate Frosting photos of chocolate frosting piped on a cupcake

You will love my recipe for the Best Chocolate Frosting! There’s so many ways you can use it.

A vintage cupcake pan with 6 chocolate cupcakes that are frosted with chocolate frosting.

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram 

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

 

 

Print
A vintage cupcake pan with chocolate cupcakes topped with a silky milk chocolate frosting

The Best Chocolate Frosting

  • Prep Time: 20 minutes
  • Total Time: 20 miniutes
  • Yield: 4 1/2 Cups enough for 24 cupcakes

Description

This is the BEST Chocolate frosting recipe! It’s a homemade chocolate buttercream frosting made with cocoa powder. It’s the perfect chocolate frosting for piping cupcakes and for decorating cakes.

Ingredients

  • 1 1/2 cups (345g) (3 sticks) unsalted butter, cold 
  • 1 cup (111g) cocoa powder
  • 5 cups (650g) powdered sugar
  • 1 tablespoon (15ml) vanilla extract
  • 1/4 cup (59ml) heavy whipping cream (or milk)

Instructions

  1. Cut butter into pieces, 1 tablespoon size. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color and has more volume.
  2. Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is mixed into butter.
  3. Add 2 cups powdered sugar and mix on low speed until incorporated into butter and add the vanilla.
  4. Continuing adding the  additional powdered sugar, 2 cup at a time and alternating with the heavy whipping cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for minute before adding more powdered sugar.
  5. After all the powdered sugar has been added, increase speed to medium-high and beat for another 2 minutes to whip additional air into the frosting.

Notes

Nutrition Information:
1 cupcakes worth
213
24.6g
12.4g
7.7g
27.1g
1.3g
.9g
31.9mg
  • Category: Frosting
  • Method: No-Bake
  • Cuisine: American
Recipe Card powered by

You might also like:

How to Frost the Perfect Cupcake

Moist Chocolate Cupcakes

A gorgeous double chocolate cupcake with chocolate sprinkles

A close up shot of a chocolate cupcake with a swirl of milk chocolate buttercream on top

60 Responses
  1. Mallory

    Hi, just wondering if we can use room temperature butter instead of cold so there is less beating time, because all I have is a hand mixer and my arms get tired super easily. So I would love to have less time to beat buttercream and more time to EAT buttercream🙂

    1. Beyond Frosting

      Hi Mallory- yes. If you are using a hand mixer, I recommend using room temperature butter, but it doesn’t need to be too soft or your frosting will be too thin and you’ll have to add additional powered sugar for a thicker frosting

    2. Linda

      Desperate times take desperate measures… You won’t believe that I made this in my blend tec small blending jar! quarantine has forced some serious creativity in this kitchen. But the cool thing is it worked! Now it wasn’t as firm and as perfect as the original recipe, but was smooth creamy and absolutely delicious on a midweek gluten-free vanilla cupcake! Definitely making this recipe again—the right way someday, saving it and sharing it!

  2. Kimberly

    Hands down the best chocolate frosting recipe I have made and I have made a lot! I used ghirardelli cocoa and followed the recipe exactly! I have now found my go to chocolate frosting!

  3. Jade

    Definitely only worth tackling to me if you have a stand mixer. Couple comments:
    1. Don’t skip the several mins of mixing in between adding the dry ingredients. Just don’t.
    2. If you’re making two 9 inch cakes into a layered cake you have more than enough frosting, so don’t feel the need to skimp on the middle later.
    3. It’s so so so so easy to spread. I frost like a toddler with a sharp knife and it came out very well. I did a crumb coat but honestly didn’t need to do a crumb coat.

  4. Valerie

    It sound great and the comments are positive so I do want to try this one. Question though – you mention the various cocoa you like to use, your fav Hershey’s Dark (sweetened) as well as the unsweetened Hershey’s. Which do you use for this frosting recipe?

    1. Beyond Frosting

      I used both actually, you can see the lighter more “milk chocolate” looking one is regular Hershey’s and the dark more rich looking one if the special dark.

  5. Joshua

    Absolutely loved this recipe I saw that it was really thick and I did mix it for quite some time and while it did soften up it only did a little and not enough so I slowly added more whipping cream to the mix until it was at the consistency I preferred. It was fluffy and perfect one of the best chocolate frostings I’ve ever made.

    1. Beyond Frosting

      Hi Joshua- I am SO glad to hear this! You did exactly the right thing to add additional cream to make it thinner and fluffier

  6. Rose M Contario

    I made this just now, followed the recipe except used whole milk and regular unsweetened Hershey’s cocoa powder. My came out almost bland tasting? But super fluffy and creamy. I’m so disappointed! Do I add more sugar?

    1. Beyond Frosting

      Hi Rose. If you want a sweeter frosting, then yes, you’d add more sugar. If you want a deeper chocolate flavor, then you can add more cocoa powder. Add additional milk or cream as needed to thin the frosting out.

  7. Kimberly Button

    Love this recipe! The frosting is creamy and very chocolatey (is that a word?)!
    Which KitchenAid do you recommend? I’ve had a Bosch mixer for 40-some years and now it’s time to replace it but there’s so many and I really want to get the right one – heavy duty, can do breads as well as cakes & frostings. Thanks for your help!

    1. Beyond Frosting

      Hi Kimberly! I have two, I have the standard 5 quart tilt head which is great for almost all my recipes. The only thing I can’t do with it is make large batches of frosting. I also have the 6 quart with the level to lift up and down. This mixer is great too and the one I use primarily, but where I think it falls short is that it’s hard to make smaller batches of things because the mixer is so big. I don’t make a ton of breads, but I have used both mixers for breads.

  8. JoAnn

    Hi, Julianne. I always return to your site for baking recipes. They are the best! Will this make enough to frost a 9 x 13 cake?

    1. Beyond Frosting

      Thank you JoAnn! Yes, you probably need to scale it down if you’re just frosting the top of the cake. 2 sticks of butter will be just fine!

  9. Megan

    Delicious! Only issue I had was it was thick and not pipeable. Add more whipping cream? Whip longer? I did use canola oil instead of vegetable oil (it’s all I had) ??

    1. Beyond Frosting

      Hi Megan, I am not sure what you are referring to in regards to the oil? Yes more whipping cream and but probably more time in the mixer as well. You can always throw it back in your mixing and keep whipping as well

      1. Megan

        Oops the oil was in the vale not the frosting! ? thank you! My kids devoured your vanill cake with this frosting!

  10. Megan

    I made this tonight and it tastes delicious, only thing is mine is very thick and hard to pipe. More whipping cream?

    1. Beyond Frosting

      Hi Megan, yes more whipping cream and but probably more time in the mixer as well. You can always throw it back in your mixing and keep whipping as well

  11. Robin Gilbert

    Your recipes are absolutely fabulous. I have done a few of them, with so MANY compliments. Just wondering if you have any tips for me…I only have a hand mixer, along with osteo-arthritis. The cold butter thing takes me forever & hurts my hands. Any ideas? I can’t afford the Kitchen Aid mixer.

    1. Beyond Frosting

      Hi Robin, thank you for your comment. I would be sure to cut the butter into cubes, about 1 tablespoon in size and microwave for 10 seconds to soften it a little bit. The other thing I would try is doing only half the recipe at a time, but I don’t think that would cut down on your mixing time. The recipe is intended to be more stiff. If you’re not worries about that, you could start with a butter softened to room temperature and this would surely cut down on your mixing time. Wishing you the best and if you have more question, feel free to reach out!

  12. Vi

    Just made this frosting, but I forgot and I put the cocoa powder after the powdered sugar . The icing is kinda crunchy is there any way I can fix it?
    Also I used 3 tbs of whipping cream
    is that ok?

    1. Beyond Frosting

      Hi Vi, yes it’s okay that you use 3 tbsp of heavy cream. Did you happen to let the frosting sit over night? Sometimes I find the cocoa powder is slower to dissolve.

  13. Sara

    This is the best chocolate frosting! Not too sweet, but plenty of chocolate flavor. I love not having to worry about bringing butter up to room temperature. This is definitely my go to chocolate frosting!

  14. Pollyanna

    I feel as if I’m the only one who slowly adds powdered sugar and typically not all of it. Since changing my diet my sweet tooth has become…well not so sweet. I find so many snacks I once enjoyed far too sweet. But I make my own and it’s all good 😀

  15. Danielle Adler

    Hello.

    Can I make the vanilla frosting and at the end take half and mix it with coco powder? Because I want to make both chocolate and vanilla frosting

    Thanks
    Danielle

    1. Beyond Frosting

      Hi Danielle, you can split this yes, but I’d do it before adding the last two cups of powdered sugar. You’ll want the consistency to be about the same with each one. So you’ll substitute some of the powdered sugar for cocoa powder and adjust the liquid accordingly. I also suggest to sift your cocoa powder or put it through a sieve prior to adding to the frosting

    1. Beyond Frosting

      Hi there, You can, but your frosting probably won’t be as stiff. If you decrease the amount of powdered sugar, you should decrease some of the liquid as well

  16. Stephie

    Can you tell me which tip number you used to do the chocolate or white cupcakes? Not sure if the same tip was used for both but they look so professional I’d like to try and make some for a few guests. Hopefully they’ll think I bought them.
    Thanks

    1. Beyond Frosting

      Hi Tennille,

      The other thing I do is make the frosting the night before and refrigerate just the frosting. But it needs at least a half hour on the counter before piping since the frosting will become quite firm in the fridge. I’ve also been knowing to bring my piping bag full of frosting with me and from them right before I serve. It is a little complicated but with the heat it is my best option.

  17. Tennille

    If i refrigerate the frosted cupcakes will it ruin them, it’s so humid where I live I don’t want to leave them out for a night!

    1. Beyond Frosting

      Hi Tennille, usually I will make the cupcakes the night before and make the frosting the day of. Does this work for you?

  18. Catherine

    This looks delicious! Does this need to be refrigerated say if you want to frost cupcakes the night before a party?

  19. holly waterfall

    This is just perfection! Making frosting is definitely not my strong point, so I will definitely be referring to this week’s posts in the future!

  20. Heather @ Shard of Lavender

    This looks like the perfect chocolate frosting. I’m loving all of your frosting posts this week… With bff’s like vanilla and chocolate frosting, life is so much sweeter!

Share a Comment

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.