Homemade Chocolate Frosting

Whether it's brownies, cookies, cake or by the spoonful, this frosting is hands-down the BEST homemade chocolate frosting and my go-to recipe for allthethings! Yields about 2 cups.

Course Desserts & Sweet Treats

Cuisine American

Keyword buttercream, chocolate, cocoa, from scratch, frosting, homemade

Prep Time 10

Total Time 10

Servings recipe

Calories 1603

Author Laurie McNamara

Equipment

KitchenAid KP26M1XWH 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - White

Ingredients

3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 stick unsalted butter softened
5 to 6 tablespoons whole milk more or less depending on how thin or thick you like it
1/4 to 1/2 teaspoon pure vanilla extract

Instructions

In a mesh sieve set over a large bowl, work in batches and sift the sugar and cocoa. Set aside.
Next, add the butter to another mixing bowl and mix until smooth.
Add 1 cup of the cocoa mixture and 1 tablespoon of milk. Mix to combine.
Alternate until all of the cocoa/sugar mixture is combined adding a tablespoon of milk after every cup of the mixture until the frost reaches a desired consistency.
see notes for adjusting consistency.

Notes

TIP: For accurate measuring, always spoon the powdered sugar and cocoa powder into dry measuring cups and level with a knife.

NOTE: I would consider making 1 plus a 1/2 recipe or doubling the recipe for a two-layer cake of wanting thick layers of frosting.

What To Do if Frosting is Too Thin:

Simply add a little more powdered sugar, about 1 tablespoon at a time until desired consistency is reached. I like a thinner frosting for cakes.

What to do if Frosting is Too Thick:

If you find your frosting on the thick side, add a small splash more milk, about 1 teaspoon at a time until you get the consistency you want. I like thicker frosting for brownies.

Nutrition