A rich and creamy chocolate frosting using melted unsweetened baking chocolate. Chocolate Butter Frosting is easy to make and absolutely delicious. It forms that light crust on the outside, you know what I’m talking about. The smooth chocolaty goodness complements cakes, cupcakes, strawberry-dipping, and cookie decorating. Or eat it by itself…shh, our secret.
I sincerely love sharing a great recipe. After all, it’s why I’m a food blogger. LOL In addition, I love using melted baking chocolate in my frostings, such as this recipe.
Melt the chocolate easily, and let it cool while you’re getting the rest of the ingredients ready. My version of multi-tasking.
Similarly, cocoa powder is used, but with some minor differences. I use cocoa powder in other recipes, like my Skinny Dark Chocolate Cake.
Making Chocolate Butter Frosting
Start by melting the baking chocolate, then stir in the vanilla extract. I’ve listed how to easily melt baking chocolate on the recipe card, or follow the directions on the package.
Very important, let the chocolate cool before adding it to the other ingredients.
So, while the chocolate is cooling, have your other ingredients measured and ready to go.
The butter needs to be softened…not melted, just softened, or room temperature.
In other words, if it’s too cold, it won’t cream well with the sugar, and there may be lumps.
You’ll get the best results by using an electric mixer for the frosting, because it aerates the frosting, or you might say, it makes it light and fluffy.
So in a large bowl, beat the butter on medium until it’s light and fluffy.
Then, turn the speed down to low as you add the powdered sugar and milk in batches.
More specifically, add some sugar, a little milk, scrape the sides, then repeat until it’s all in there.
Lastly, add the room temperature chocolate. Did you remember to add the vanilla in? If not, add it now.
What consistency should it be?
What are you frosting? If you want to frost a cake, you may want to add more milk. If you are using it to decorate or pipe, it needs to be a little stiffer.
Do a little test. With your spatula, poke the frosting while it’s still in the bowl. Is it stiff? Is it poking straight up? Might be too stiff, but still good for decorating.
Or, did it follow the spatula up, then bend over? This would be perfect for frosting a cake…smooth and creamy, easy to spread.
When I’m piping, like seen on these Chocolate Truffle Cupcakes below, I make the consistency right in the middle. It holds its shape and it’s easy to work with.
And by the way, don’t forget to lick the beaters…it’s the best part.
Chocolate Butter Frosting
It’s not hard to find something to frost with rich delicious chocolate frosting, but I thought I’d throw in a few ideas anyway.
Or, serve the frosting in a bowl with fresh strawberries on the side for dipping. Spread some on a cookie, or make cookie sandwiches with the frosting in the middle.
Delicious, decadent, and easy to make. Enjoy!
Chocolate Butter Frosting
- 2 oz. unsweetened chocolate squares
- 1 1/2 tsp. vanilla extract
- 6 Tbsp. butter, softened
- 1 lb. powdered sugar
- 1/4 cup milk or light cream
- Melt chocolate in microwaveable bowl on high 30 seconds, stir. Microwave 30 seconds more, stir. Continue heating and stirring in 10-second increments until completely melted. Cool to room temperature. Stir in vanilla.
- Using electric mixer, cream together butter, powdered sugar, and milk.
- Add chocolate and continue beating until thoroughly combined, scraping sides as needed. Frosting should be light and fluffy.
- Add more milk as necessary for desired consistency. (see notes)
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I’d seriously love to know what you’re going to frost with this chocolate frosting. Leave a comment below and rate the recipe, and more importantly, let us know what you frosted.
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