Creamy Chocolate Frosting
No guesswork needed - this recipe makes an incredibly creamy chocolate frosting with the perfect balance of rich chocolate flavor and sweetness.
Servings: 8
Cost: $3.50
Equipment
- Stand or Handheld Mixer
- Mixing Bowl
Ingredients
- 8 Tablespoons Unsalted Butter, softened to room temperature
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 Tablespoon Honey
- 1/2 teaspoon Pure Vanilla Extract
- 1 cup Powdered Sugar
- 1 Tablespoon Milk, any type (plus up to an extra 2 Tbsp if needed)
Instructions
- Combine butter, cocoa powder, honey, and vanilla extract. With a handheld mixer or the whip / whisk attachment on a stand mixer, start on low until the ingredients are combined. Increase the speed to high and beat until the ingredients are very even and smooth.
- Add powdered sugar and milk and continue mixing until the frosting is very fluffy and smooth. If the frosting still seems too thick to easily spread, add more milk, a small amount at a time as needed, beating after each addition.
- Spread frosting over cake or store according to notes below. (Note: If frosting a freshly baked cake, allow the cake to cool completely before frosting.)
Notes
Storage Tips:
Refrigerate - Store the frosting, covered in the fridge for up to 5 days.
Freeze - Freeze for up to 3 months.
To serve, bring it to room temp and rewhip with a handheld or standing mixer until light and fluffy again.
Nutrition
Calories: 173kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 3mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 350IU | Calcium: 8mg | Iron: 1mg