5-minute Easy Chocolate Frosting

Super easy and super delicious, this chocolate frosting is sweet but not cloying, develops an outer layer but is still moist inside, has a great flavor, and comes together in minutes. It can be used as a filling too. A fantastic recipe!

While developing recipes for my Basics category, I realized I hadn't yet included my favorite, no-fail chocolate frosting. So here it is.

The 5-minute in the title is true because the butter is melted with the chocolate (just like in a one bowl brownie recipe) so it's super quick to put together.

Why it works

This recipe is everything we need in a good, solid frosting:

• Comes together quickly - it takes minutes for this luscious frosting to be ready
• Keeps well - not only as a frosting in itself in the refrigerator, but it stands the test after the cake is frosted.
• Can also be used as a filling - such a time saver, as you can see in our favorite Chocolate Layer Cake.
• Uses simple ingredients - everyday staples and it accepts a few variations, which I explain later in this post.
• No fancy equipment - a bowl and a whisk is all you need.

Ingredients

Simple, easily available ingredients are used in this 5-minute chocolate frosting.

• Chocolate - use the best one you can buy and semi-sweet. I normally use 60-72% (the higher the number, more bitter the chocolate) as it has a lot of sweetness from the sugar. You can use a higher % for a stronger flavor.
• Cocoa powder - always ground and unsweetened.
• Sour cream - it adds a tangy undertone that complements very well the sweetness of the sugar and the astringency of the cocoa powder. But you can use cream cheese also.
• Powdered sugar - there's no substitution for it. Regular sugar doesn't work.
• Flavorings - I find that a good vanilla extract or paste is fine. But feel free to add other extract, such as coffee or almond. Or a tablespoon of your favorite liquor. Or even a dash of ground spices, like cinnamon.

Easy steps

Below you will find a series of images with the steps for this recipe.

It's so simple and needs so little equipment that it has become my favorite frosting.

After you melt the chocolate and butter together, add the powdered sugar and cocoa powder in 2 parts. It will make it easier to mix smoothly, as will sifting both ingredients.

It might look curdled and grainy before adding the sour cream, but it will smooth out and become a luscious mixture you'll want to eat directly from the bowl. Who says you can't, right?

Storing

• Refrigeration: this is the way to store it IMO as it keeps well for weeks in a tightly covered container. Whip it again before using it to achieve the best consistency.
• Freezing: you can freeze this chocolate frosting in a container that has a lid. I like to first put it in the refrigerator the night before so it defrosts gradually. Then take it out, bring it to room t° and whip it again. It usually comes back together easily.

Other recipes you might like:

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Easy 5-minute Chocolate Frosting

★★★★★ 5 from 9 reviews

• Author: Paula Montenegro
• Prep Time: 3
• Cook Time: 2
• Total Time: 5 minutes
• Yield: 2 cups 1x
• Category: Basic Recipes - Cakes
• Method: Melting + mixing
• Cuisine: American

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Description

Super easy and super delicious, this chocolate frosting is sweet but not cloying, develops an outer layer but is still moist inside, has a great flavor, and comes together in minutes. It can be used as a filling too. A fantastic recipe!

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Ingredients

Scale 1x2x3x

• ½ cup (115g) unsalted butter
• 3.5 oz (100g) semi-sweet chocolate, chopped
• 1 tablespoon (6g) unsweetened cocoa powder
• 2 cups (320g) powdered sugar
• 1 teaspoon vanilla extract or paste
• Other extracts if you want, I add coffee and sometimes almond.
• Pinch of sea salt, optional
• ½ cup (120g) sour cream or cream cheese, at room t°

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Instructions

• Melt butter and chocolate (as for brownies) in the microwave (short 5 second spurts and mixing well each time) or on top of a saucepan with hot water being careful not to let it touch the bottom of the bowl. 
• Add sifted cocoa powder and powdered sugar in 2 parts and mix well until creamy.
• Add extract, salt and cheese and mix very well. It is creamy and without lumps. 
• Use directly as a frosting and/or filling. 
• Keep refrigerated, covered. 

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Notes

Chocolate: use the best one you can buy and semi-sweet. I normally use 60-72% (the higher the number, more bitter the chocolate) as it has a lot of sweetness from the sugar. You can use a higher % for a stronger flavor. My favorites to buy online are Green & Black's Dark Chocolate Bar 70%, Ghirardelli Intense Chocolate 60% and Ghirardelli Intense Chocolate Bars 70%.

Cocoa powder: always ground and unsweetened. To buy online some brands I like are Ghirardelli Majestic Premium Cocoa Powder and Hershey's Natural Unsweetened 100% Cocoa.

Refrigeration: this is the way to store it IMO as it keeps well for weeks in a tightly covered container. Whip it again before using it to achieve the best consistency.

Freezing: you can freeze this chocolate frosting in a container that has a lid. I like to first put it in the refrigerator the night before so it defrosts gradually. Then take it out, bring it to room t° and whip it again. It usually comes back together easily.

Keywords: chocolate frosting

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.