I have shared many recipes over the last few years that are topped with Chocolate Frosting. Wanna know a secret? I have never purchased canned chocolate frosting. I always make my own. My mom always made homemade frosting, so I assumed everyone did. I didn’t even know store bought frosting existed till I was like twelve years old. I know, I didn’t get out much.
If you’ve never made frosting before, don’t worry. This really is the easiest chocolate frosting ever. I have a few recipes that I use, but this one is the easiest to make. There is no melting of anything, and it is whipped up in one bowl. It’s so easy in fact, that I never even use a recipe. I just start dumping ingredients in until it tastes good. I actually had to pay attention to what I was adding to the bowl so I could write the recipe down. 😉
This recipe isn’t an exact science. If you like your frosting more chocolatey, you can add more cocoa powder. I like to use buttermilk in my frosting because it cuts some of the sweetness, but you can use evaporated milk, cream, or just plain ole’ milk. I’ve even used sour cream in a pinch. Some of you are probably going to wonder about the salt. I add salt to all of my frosting. It balances out the sweetness and makes the frosting taste richer and yummier. Promise.
This frosting is easily adaptable. I add extra milk when I want it to run down the sides of my Best Ever Chocolate Bundt Cake. For Brownies I make it thicker, but easily spreadable. And for piping frosting on cupcakes, I use the least amount of milk. Any way you make it, it is delicious! I may or may not have simply eaten it by the spoonful on occasion.
Homemade Chocolate Frosting
- 1/2 cup butter, softened
- 1/2 cup cocoa powder
- 1/8 tsp salt
- 4 cups powdered sugar
- 1 tsp vanilla
- 5 Tbsp milk (more or less)
- Beat butter and cocoa in a mixing bowl till smooth.
- Add salt, powdered sugar, and vanilla. Beat in 4 tablespoons of milk, then add more as needed to reach a desired consistency.
- To pipe frosting you will need a thicker frosting, to spread it with a knife, you will need more milk.
- Beat till whipped and very smooth. Use to frost cupcakes, cakes, brownies, or even graham crackers if you're in a pinch and need a chocolate fix. 🙂
-You can substitute evaporated milk, cream, or even buttermilk for the milk.
-This will generously frost about 20-24 cupcakes
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Amount Per Serving: Calories: 137Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 53mgCarbohydrates: 23gFiber: 0gSugar: 22gProtein: 1g