Super-Simple Chocolate Frosting
A great chocolate frosting should taste intensely of chocolate, be easy to put together, spread smoothly over a tender cake without tearing it, and hold its shape when piped through a pastry bag. This frosting has all of those characteristics. We made it with both natural and Dutch-process cocoa, and the natural cocoa was the hands-down winner for flavor.
Our guarantee: This frosting will have deep chocolate flavor, hold its shape enough to be piped, and be simple to put together.
Ingredients
- 1 3/4 cups unsweetened baking cocoa
- 1 1/2 cups confectioners' sugar
- 1 teaspoon espresso powder, optional, for enhanced chocolate flavor
- 1 cup heavy cream
- 1 cup unsalted butter, very soft
- 1/8 teaspoon salt
- 2 cups confectioners' sugar, sifted
- 2 teaspoons vanilla extract
Instructions
- Sift or sieve the cocoa, 1 1/2 cups confectioners' sugar and espresso powder, if you're using it, into a bowl.
- Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.
- At first the mixture will look grainy; continue whisking for a minute.
- You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.
- Place the butter, salt, and 2 cups sifted or sieved confectioners' sugar in a large mixing bowl.
- Beat until the mixture is smooth and fluffy. Beat in the vanilla.
- With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.
- Yield: 4 1/2 cups, enough to frost 2 dozen cupcakes, or fill/frost an 8" or 9" layer cake.
Nutrition Information
- Serving Size 1/30 recipe (35g)
- Servings Per Batch about 30
Amount Per Serving:
- Calories 160
- Calories from Fat 90
- Total Fat 10g
- Saturated Fat 6g
- Trans Fat 0g
- Cholesterol 25mg
- Sodium 15mg
- Total Carbohydrate 17g
- Dietary Fiber 1g
- Sugars 14g
- Protein 1g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- To make the frosting stiffer, add 1 more cup of sifted confectioners' sugar.
- Never frost a warm cake: the frosting will sink in, or the cake will tear.
- Chilling or freezing cakes or layers for 30 to 45 minutes before frosting will make the job go much easier. See our online class cake decorating class for pointers.
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Reviews
Delicious! Quite chocolate-y! As a note: I used cacao powder. And I didn't use espresso powder. This frosting generously frosts a 9x13 layer cake.
I just frosted the KAF 'Chocolate Cake' with this icing. It was the best consistency of any icing I've ever used- went on beautifully! I had so much leftover after icing a 9' two-layer cake- saving it for the next project. I needed a dairy-free dessert, so I used unsalted margarine and Silk brand soy creamer. I also tend to find recipes too sweet, so I cut the sugar that I added to the butter by half a cup. It's delicious and wonderful to work with!
Used this to frost a chocolate cake. We used some coffee instead of espresso powder, was a bit too strong. Nice texture, easy to work with
I just frosted the KAF 'Chocolate Cake' with this icing. It was the best consistency of any icing I've ever used- went on beautifully! I had so much leftover after icing a 9' two-layer cake- saving it for the next project. I needed a dairy-free dessert, so I used unsalted margarine and Silk brand soy creamer. I also tend to find recipes too sweet, so I cut the sugar that I added to the butter by half a cup. It's delicious and wonderful to work with!
I just frosted the KAF 'Chocolate Cake' with this icing. It was the best consistency of any icing I've ever used- went on beautifully! I had so much leftover after icing a 9' two-layer cake- saving it for the next project. I needed a dairy-free dessert, so I used unsalted margarine and Silk brand soy creamer. I also tend to find recipes too sweet, so I cut the sugar that I added to the butter by half a cup. It's delicious and wonderful to work with!
Love love love KA's recipes and this one doesn't fail either!!!!! How far in advance could I make this frosting if I keep it air tight in the fridge?Thankfully, Carolin, you could make this frosting 3-4 days ahead and use it as needed. Happy baking! Annabelle@KAF
This is delicious! I am wondering though if I messed up somehow. The texture, while lovely & glossy was not...frosting-y. It didn't stick to the sides of the bowl but rather pulled away from the & resisted incorporating fully. I made it yesterday & am planning to use it today so am hoping a night in the fridge has helped. Any idea what I did wrong? Maybe the butter was too warm? I'm sure it was operator error & I will try again because this is the first frosting I've made that had the taste I was looking for.It sounds like warm butter is the culprit here, Lisa. It creates somewhat of a greasy barrier that makes it very difficult to work with or manipulate. We hope the next batch works out better! Annabelle@KAF
Too intense and overwhelming to any more subtle flavors. I ended up adding about a third cup shortening and almost another cup of powdered sugar to make it a better balance, but then it looked just ever so slightly separated. The mouthfeel is not better than a regular powdered sugar buttercream. The kids loved it.
Very nice and smooth with a great flavor. Is there a comparable recipe with a similar technique for a vanilla version?Absolutely, Sarah! Type "Easy Vanilla Buttercream" into the search bar of our site and you will not be disappointed. Happy baking! Annabelle@KAF
This had a great consistency, but it was much too rich for my family. I might try it again and half the cocoa...or just stick to chocolate buttercream.We're sorry to hear this frosting wasn't quite right for your taste buds. We hope you find the chocolate frosting you're looking for. If we can offer any guidance, our Baker's Hotline is here to help at 855-371-BAKE(2253). Kye@KAF
