Make Chocolate Frosting

Who doesn't love chocolate frosting? Outside of a steaming hot mug of cocoa, chocolate frosting is one of the best ways to enjoy this edible equivalent of love. Keep reading for a few easy homemade chocolate frosting recipes to complement any cake, cupcake, or dessert. Frosting: it's delicious, easy to make, and one of the most important of all the food groups.

  • Total time (Basic): 15-20 minutes

Ingredients

Makes enough for 1 standard boxed cake

Basic Chocolate Frosting

  • 1 cup (250 ml) granulated sugar
  • 6 Tbsp (90 ml) butter or margarine, softened
  • 1/2 cup (125 ml) cocoa powder
  • 1 cup (250 ml) powdered sugar
  • 1/3 cup (80 ml) milk, whole or 2% (not skim)
  • 1 Tbsp (15 ml) vanilla extract

Creamy Frosting

  • 6 Tbsp (90 ml) butter, softened
  • 6 Tbsp (90 ml) unsweetened cocoa powder
  • 2 and 3/4 cups (680 ml) powdered sugar
  • 5 Tbsp (75 ml) evaporated milk
  • 1 tsp (5 ml) vanilla extract

Fudgy Frosting

  • 3 and 1/2 cups (875 ml) powdered sugar
  • 1 cup (250 ml) unsweetened cocoa powder
  • 12 Tbsp (180 ml) unsalted butter, softened
  • 1/2 cup (125 ml) milk
  • 2 tsp (10 ml) vanilla extract

Dairy Free Chocolate Frosting

  • 4.4 oz (125 g) soy or olive (dairy-free margarine) spread
  • 17.6 oz (500 g) icing sugar or confectioners sugar
  • 2.8 oz (80 g) cocoa powder
  • 6 and 3/4 Tbsp (100 ml) soy, almond or rice milk
  • 2 tsp (10 ml) vanilla extract or essence

Steps

Basic Chocolate Frosting

  1. Gather the ingredients. You'll need:
    • 1 cup of superfine sugar
    • 6 tablespoons of butter or margarine (softened)
    • 1/2 cup of cocoa powder
    • 1 cup of powdered sugar
    • 1/3 cup of milk (whole or 2%—not skim)
    • 1 tablespoon vanilla extract.
  2. Cream the butter. In a large bowl, whip room-temperature butter at medium speed with an electric mixer, or with a whisk, until it is fluffy.
    • Beating the butter with an electric mixer will be quicker than beating it by hand with a whisk. Either way, using room temperature butter will make it easier to whip to the right consistency while minimizing the risk of lumps.
    • Similarly, use butter over margarine when possible. When opting for margarine, use softened stick margarine over soft spreadable margarine, since both butter and stick margarine will hold their form better, resulting in a thicker frosting.
  3. Blend dry ingredients. In a small bowl, sift and whisk to combine the cocoa powder and granulated sugar.
    • Sifting the ingredients should help break up and eliminated lumps that may negatively impact the consistency of your frosting.
    • Superfine sugar is actually preferable since granulated sugar can give the frosting a grainy taste, but granulated sugar can be used if you are unable to find superfine sugar. You can also substitute additional powdered sugar, but only use 1 cup (250 ml) during this step, and be aware that it will make the frosting much sweeter.
  4. Combine the ingredients. Add the cocoa/sugar mixture to the creamed butter alternately with the milk. Do not add too much milk, or the mixture will become too thin.
    • Add the milk about 1 to 2 Tbsp (15 to 30 ml) at a time, mixing well after each addition, and stop once the mixture seems thoroughly moist.
  5. Beat until the mixture is spreading consistency. If it's too thick, add more milk, 1 tsp (5 ml) at a time. If it's too thin, add more cocoa/sugar mixture, 1 tsp (5 ml) at a time.
    • Additional cocoa/sugar mixture should be prepared in a ratio of 2 parts granulated sugar to 1 part cocoa powder.
    • The mixture should be spreadable, but still somewhat thin at this point.
  6. Add 1 Tbsp (15 ml) vanilla. Once the frosting has reached the right consistency, add the vanilla extract. Blend well to combine.[1]
  7. Add powdered sugar. Whisk in the powdered sugar, 2 Tbsp (30 ml) at a time, blending well so there aren't any clumps.[2]
    • The powdered sugar should make the frosting even thicker, allowing it to hold its form better.
  8. Use the finished frosting. You can spread this frosting on your cake or cupcakes, or refrigerate it in an airtight container for two or three days before use.

Creamy Frosting

  1. Gather the ingredients. You'll need:
    • 6 tablespoons butter, softened
    • 6 tablespoons unsweetened cocoa powder
    • 2-3/4 cups powdered sugar
    • 5 tablespoons evaporated milk
    • 1 teaspoon vanilla extract.
  2. Blend the dry ingredients. In a medium-sized bowl, mix together cocoa and powdered sugar with a sifter, whisk, or fork. Continue mixing until evenly combined.[3]
  3. Cream the butter. In a large bowl, whip the butter with electric mixer or whisk until fluffy and smooth.
    • Using the electric mixer will take quicker than using a whisk, but either will work as long as the butter is softened to room temperature.
  4. Combine the ingredients. Slowly add the cocoa/sugar blend to the whipped butter, alternating with the evaporated milk, and blend with the electric mixer until everything is combined and smooth.
    • Add the vanilla, and continue beating until fluffy.
    • If the frosting is too thick, add more milk, 1 tsp (5 ml) at a time.
    • If the frosting is too thin, add more sugar, 1 tsp (5 ml) at a time.
  5. Use the frosting as desired. You can spread the frosting on cakes, cookies, cupcakes, etc. If not using immediately, store it in an airtight container in your refrigerator for up to three days.

Fudgy Frosting

  1. Gather the ingredients. You'll need:
    • 3 and 1/2 cups powdered sugar
    • 1 cup unsweetened cocoa powder
    • 12 tablespoons unsalted butter, softened
    • 1/2 cup milk
    • 2 teaspoons vanilla extract.
  2. Blend the dry ingredients. In a medium-sized bowl, mix together cocoa and powdered sugar with a sifter, whisk, or fork. Continue until the mixture looks evenly combined, breaking up any lumps as you go along.[4]
  3. Mix the wet ingredients. Add the vanilla to the milk in a separate medium bowl, and stir until evenly blended.
  4. Cream the butter. In a separate large bowl, whip the butter with electric mixer or whisk until fluffy and smooth.
    • Using an electric mixer is highly recommend since it'll make the process quicker and result in even fluffier butter, but you can use a whisk of an electric mixer is not available. Use room temperature, softened butter regardless.
  5. Combine the ingredients. Add the vanilla/milk mixture and the cocoa-sugar to the butter, alternating between one and the other. Beat until well-blended and fluffy.
    • If the frosting is too thick, add more milk, 1 tsp (5 ml) at a time. If the frosting is too thin, add more sugar, 1 tsp (5 ml) at a time.
  6. Use the finished frosting. Spread it on the cake or cupcakes, or save it in an airtight container in your refrigerator for two or three days.

Dairy Free Chocolate Frosting

  1. Gather the ingredients. If you cannot consume dairy for any reason, this is a great frosting to use. You'll need:
    • 125g soy or olive spread
    • 500g icing sugar/confectioners sugar
    • 80g cocoa powder
    • 100ml soy, almond or rice milk
    • 2 teaspoons vanilla extract or essence.
  2. Add the spread to a mixing bowl. Beat with an electric mixer until it turns creamy.
    • Because the consistency of soy/olive spread is thinner than that of butter or stick margarine, you don't want to over-beat the spread. Doing so could thin it out too severely, causing your frosting to become too runny.
  3. Add the sugar and non-dairy milk. Add half of the icing or confectioners sugar to the creamed spread. Add 2 tablespoons of the non-dairy milk. Beat again, until the mixture turns light and the volume grows.
  4. Mix in the remaining ingredients. Add the rest of the icing or confectioners sugar, the cocoa powder, the remaining non-dairy milk and the vanilla. Beat more, until well combined. The resulting mixture should have a velvety, creamy texture.[5]
    • Add a bit more non-dairy milk, 2 tsp (10 ml) at a time, if it's a little stiff.
    • Similarly, add more sugar, 2 tsp (10 ml) at a time, if the frosting seems too thin.
  5. Spread on the cake or cupcakes. This frosting is suitable for those pursuing a dairy-free diet.



Tips

  • The icing should be of a consistency that can be easily spread without tearing the cake.
  • You should taste your frosting before you put it on your cake.
  • Add a few melted chocolate chips for a great flavor!
  • The flavor of your frosting will depend, for the most part, on the flavor and quality of the cocoa powder used. Hershey's consistently wins taste tests, but other favorites include Ghirardelli, Scharffen Berger, Droste's, and Valrhona.
  • If you don't have any cocoa powder, hot chocolate mix is a good substitute.
  • If frosting is too thick to spread easily, add a spoon or two of additional milk until frosting reaches the desired consistency.
  • Make sure that the cake and the icing go together before serving to friends or family otherwise it will taste terrible.
  • If you want to pipe it, put it in a plastic bag and cut a bit of the bottom corner off. Attach a frosting tip to the bag to make designs with the frosting.
  • Use butter instead of margarine for best flavor.
  • Baking butter in an oven and then freezing it and using it makes it taste better for the cake.
  • You can substitute butter and cocoa powder with real, melted chocolate for a super deluxe taste.

Warnings

  • Don't melt the butter. Just soften it by leaving it out on your counter for a few hours or by microwaving it for 3-5 seconds. If you melt the butter, it will be all liquid and you won't be able to spread it.

Things You'll Need

Basic Chocolate Frosting

  • Electric mixer
  • Whisk
  • Mixing spoon
  • 2 large mixing bowls
  • Sifter

Creamy Frosting

  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Electric mixer

Fudgy Frosting

  • 2 medium mixing bowls
  • Whisk
  • Large mixing bowl
  • Electric mixer
  • Mixing spoon

Dairy Free Chocolate Frosting

  • Large mixing bowl
  • Medium mixing bowl
  • Wooden spoon
  • Electric mixer

Related Articles

Sources and Cites

  1. ↑ http://allrecipes.com/recipe/10842/vanilla---chocolate-powdered-sugar-frosting/
  2. ↑ http://allrecipes.com/recipe/236384/basic-chocolate-buttercream-icing/
  3. ↑ http://allrecipes.com/recipe/26019/creamy-chocolate-frosting/
  4. ↑ http://www.marthastewart.com/318413/ultimate-chocolate-frosting
  5. ↑ http://www.godairyfree.org/recipes/milk-chocolate-vegan-frosting
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