This is the best Chocolate frosting recipe! It’s a homemade chocolate buttercream frosting made with cocoa powder. It’s the perfect consistency for piping and decorating cupcakes and cakes.
- 1 1/2 cups (345g) unsalted butter, cold
- 1 cup (111g) cocoa powder, sifted
- 5 cups (650g) powdered sugar
- 1 tablespoon (15ml) pure vanilla extract
- 1/4 cup (59ml) heavy whipping cream (or milk)
- 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.
- Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is incorporated.
- Add 2 cups powdered sugar and the vanilla extract and mix on low speed until incorporated. Beat for an additional 2 minutes.
- Continue 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 2 minutes before adding more powdered sugar.
- 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.
- How much frosting does this recipe make? As is, this recipe makes enough for 24 cupcakes or for a 9×13-inch cake.
- Storing frosting: Store in an airtight container on the counter for 48 hours or in the refrigerator for up to 7 days. If refrigerating, allow the frosting to come to room temperature, then rewhip in the mixer for a couple of minutes prior to using it.
- Do I have to sift the powdered sugar? If the powdered sugar is really clumpy to start, then I recommend sifting the powdered sugar. Or if you find that your frosting is typically grainy, then yes I would. Since I spend so much time actually beating the frosting, I rarely sift my powdered sugar.
- Category: Frosting
- Method: Mixer
- Cuisine: American
Keywords: chocolate icing, cupcake frosting, cake frosting