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The Best Easy Chocolate Frosting

The best chocolate frosting recipe - it's equal parts fluffy and creamy. Both cocoa and melted chocolate make a deeply chocolatey, but not-too-rich flavour.
Prep Time20 mins
Cook Time2 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Jennifer Pallian BSc, RD


  • 12 ounces/340 grams good quality dark/bittersweet chocolate 60-70% cocoa, chopped
  • 8 ounces/227 grams/1 cup unsalted butter room temperature
  • 1/4 cup cocoa powder either natural or dutch process are fine
  • 1/2 cup confectioners' sugar
  • pinch salt
  • 1 tbsp pure vanilla extract
  • 1/4 cup whipping cream


  • Melt the chocolate in the microwave on 50% power in 30 second increments, stirring each time - stop when it's about 70% melted, and stir vigorously to melt the rest. In my microwave, it took a total of 2 1/2 minutes. (Alternatively, melt in a heat-proof bowl set over a saucepan of simmering water - careful not to get a single drop of water in the bowl, or chocolate will seize). Allow chocolate to cool to room temperature.
  • Combine butter, cocoa powder, confectioners' sugar and salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about a minute. Reduce speed to low and incorporate vanilla extract, whipping cream and cooled chocolate, then turn speed back up to medium and beat for about 2 minutes, until pale and very fluffy. Pipe (I used Wilton Large Open Star tip) or spread onto fully cooled cake or cupcakes.
  • Frosting may be made up to 48 hours in advance - refrigerate until needed, then bring back to room temperature and beat again for a minute or two before using. Frosted cake may be stored at room temperature for up to two days - if it'll take you longer to eat, god bless your willpower and store the cake in the fridge.