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Removing a piece of filled and frosted chocolate cake on a white cake stand and background

Easy 5-minute Chocolate Frosting

  • 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


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!


  • 1/2 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
  • 1/2 cup (120g) sour cream or cream cheese, at room t°


  • 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. 


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.


  • Serving Size: 1/8
  • Calories: 310
  • Sugar: 36.6 g
  • Sodium: 31.8 mg
  • Fat: 17.2 g
  • Carbohydrates: 39.4 g
  • Protein: 2.1 g
  • Cholesterol: 35.5 mg

Keywords: chocolate frosting