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Chocolate Frosting

Small batch (9 x 13 cake or brownies, 12-16 cupcakes)

  • 1 cup (230g) butter, softened

  • 2 tsp vanilla extract

  • 3 1/2 cups (420g) powdered sugar

  • 1/2 cup (45g) cocoa powder

  • pinch of salt

  • 3 tbsp heavy cream or milk

Big batch (3 or 4 layer cake)

  • 1 cup (230g) butter, softened

  • 2 tsp vanilla extract

  • 4 1/2 cups (540g) powdered sugar

  • 3/4 cup (65g) cocoa powder

  • 1/4 tsp salt

  • 1/2 cup milk

  1. In bowl of mixer with paddle attachment cream together butter and vanilla.

  2. Gradually add powdered sugar, cocoa powder on low speed. Add salt. Once incorporated scrape down sides of mixing bowl and increase speed to medium high until fully incorporated.

  3. Add milk and mix at medium speed, then increase speed to high and let mix for two minutes. This makes the frosting light and fluffy. The frosting should hold its shape so it doesn't fall off your cake or cupcakes. Add more milk if the frosting seems to stiff or more powdered sugar if frosting seems too soft.


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