Easy Chocolate Frosting

5 from 5 votes

Easy and simple, this homemade chocolate buttercream frosting is a rich, spreadable dream that your next cake needs to have!

Prep Time5

chill time15

Total Time20

Course: Dessert, Sauce, Snack

Cuisine: American

Servings:

Calories: 92kcal

Author: Kitrusy

In a bowl melt the butter and add in the salt, vanilla and espersso powder/nutmeg/cinnamon (if using).
3 tbsp salted butter, 1 tsp vanilla extract, pinch Himalayan salt, pinch espresso powder
Add in the cocoa powder and work it in until fully combined with the melted butter. (the mixture will be thick and fudgy).
¼ cup cocoa powder
Add in the milk and mix well to combine.
¼ cup Whole Milk
Add in half of the sugar and stir until fully combined before adding in the other half.
1 ½ cup raw cane sugar
Using a hand mixer or electric whisk whip your frosting for a few minutes until light and fluffy and it goes from being a dark chocolate color to a lighter milk chocolate color.
Set your frosting to chill for at least 15 minutes to allow the butter to set and harden which will help your frosting stabilize.
Store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Use as desired.

Ensure that your sugar is blended into an ultra fine powder using a high powered blender, if your sugar is gritty your frosting will be gritty.
You can adjust your frosting's thickness or richness by adding in more finely blended sugar or cocoa powder.
This recipe makes enough frosting to cover the top of a 9" round cake.
A 9" round cake is set to be divided into 12 portions so the calories per serving is based on frosting for 1 slice (aka 1/12 of a 9" cake)