Easy Chocolate Frosting

Chocolate Frosting swirled in a bowl ready to serve

5 from 12 votes

This superb chocolatey, pourable frosting is so easy and versatile you will be baking cakes just for the excuse to make it.

Course cake

Cuisine American

Keyword chocolate frosting, chocolate frosting recipe, easy chocolate frosting

Prep Time 10

Total Time 10

Servings sheet cake

Calories 3373

Author Erren Hart

Ingredients

8 oz butter 1 cup/2 sticks/226g
2 oz chocolate Approx ⅓ cup chocolate chips or chopped chocolate
¼ cup milk
1 teaspoon vanilla
¼ teaspoon salt
3 cups confectionary sugar or powdered sugar, sifted
2 tablespoons unsweetened cocoa powder sifted

US Customary - Metric

Instructions

Melt the butter with the chocolate in a medium-size saucepan over medium heat.
Mix in the milk, vanilla, and salt.
Stir in the cocoa powder and sugar. Mix until smooth.
Remove from heat and let cool slightly. Pour over your dessert or transfer to an airtight container to use later.

Notes

This recipe makes enough frosting to cover a 9"x13" cake or pan of brownies or frost 12-16 cupcakes. To make enough to frost and fill a layer cake, I recommend doubling the recipe.

For a more intense chocolate flavor, add a teaspoon of espresso powder.
Sift your sugar and cocoa powder to avoid lumps.
Let the frosting cool for a few minutes to allow it to thicken some before pouring onto cakes or desserts. If it’s too thin it can pool around the edges.
If pooling occurs after pouring. Tilt the pan to evenly distribute the frosting before it has time to set.
Replace the chocolate and cocoa powder with peanut butter chips, white chocolate, butterscotch chips for a whole new frosting flavor.

Nutrition