Sweet, creamy and super easy to make, this frosting can be piped or spread. It's as old-fashioned as they come and perfect to fill and frost.
Old-fashioned classic
Some recipes stand the test of time, and this sweet chocolate frosting is one of them.
This is part of a chocolate cake I'm posting soon, a recipe a friend's mother gave me years ago. I ate it for decades at my friend's birthday, where it religiously made an appearance.
It's a simple recipe that can be made with a whisk, no need for fancy equipment or sophisticated ingredients, just like our 5-minute chocolate frosting.
Use the best semisweet chocolate you can get, so the flavor is deep and not overly sweet.
Pipe it on chocolate cupcakes or use a spatula and fill and frost a birthday cake (image below). It has a great chocolate flavor, so it pairs beautifully with vanilla cake layers, a basic chocolate layer cake or frosted chocolate cookies.
Ingredients
Process steps
Have the ingredients at the correct temperatures: this is very important! Make sure the butter is softened and the chocolate warm, not hot, so it all integrates better.
Sift the powdered sugar, always! It can clump during storage and will be hard to integrate otherwise.
Mixing
Start by mixing the butter and part of the sugar until smooth and unctuous, like silky night cream. Then add the rest of the ingredients in parts. It's the best way to fully integrate them.
I like to use a stand mixer because it's easier, but it can be made with an electric mixer and a mixing bowl or even by hand with some patience and arm muscle.
Final mixture
It's smooth and lump-free. It should be thick and unctuous but have some texture, some character.
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Chocolate Frosting (with melted chocolate)
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 3 cups sifted powdered sugar, also called confectioners' sugar or icing sugar
- ¾ teaspoon vanilla
- ¼ teaspoon salt
- 5 ounces semisweet chocolate, melted
- 3 tablespoons heavy cream
Instructions
- Cream 6 tablespoons unsalted butter for a few minutes with half (1 ½ cups) of the powdered sugar. It should be very smooth at this point before adding the rest.
- Add ¾ teaspoon vanilla, ¼ teaspoon salt and 5 ounces semisweet chocolate, melted and warm (not hot), and mix well.
- Add the remaining 1 ½ cups powdered sugar, alternating with 2 tablespoons of cream, until very smooth and creamy and of spreading consistency. Add the remaining 1 tablespoon of cream if necessary, a teaspoon at a time, depending on how you’re going to use it.
- Keep it refrigerated and covered or in an airtight container if not using right away.
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