There are many ways I could describe this chocolate frosting: incredible, the best, look no further, you’ll never make any other, ultimate, amazing. And as you can see I couldn’t really decide – so you have a post titled the ‘ultimate’ and a graphic calling it ‘amazing’ – even adding rich and silky! That’s because it’s all this…and more.
Hyperbole? I think not. And the many people who’ve swooned over this frosting over the years I’ve been making it would wholeheartedly agree with me. The secret to the frosting’s amazing richness is really no secret at all: lots of butter and lots of air whipped in.
You have two options for the chocolate in this recipe: melting unsweetened baking chocolate or using the equivalent of cocoa powder and oil. Since I don’t usually have unsweetened chocolate on hand, I usually make the cocoa-oil version which I actually like for a couple of reasons:
- It’s a less expensive that purchasing unsweetened chocolate bars
- I can use a good quality organic cocoa powder
- There’s no soy lethicin that’s typically included in commercial chocolate
It’s your choice, though either way you will truly never want to make any other chocolate frosting (ganache is not included here – I mean, the world might just stop going around without ganache, wouldn’t it?). Lets just say this will become your favorite traditional powdered sugar frosting.
Be warned: this is a once-in-awhile-special-occasion treat to share with family and friends (my Dark Chocolate Zucchini Cupcakes are pictured – and yes, we shared…). It’s full of butter, chocolate, and sugar – making it really yummy, of course, but also really rich. Of course, if you’re eating healthy and watching your portions, you can indulge occasionally, like I do – but I did cut the cupcake in half!
The Ultimate, Amazingly Silky Chocolate Frosting
- 3 oz. unsweetened chocolate (or 2/3 c. cocoa powder & 3 Tb. oil*)
- 1 c. (2 sticks) butter, softened
- 1 tsp. vanilla
- 3 Tb. milk
- 4 c. powdered sugar
- Melt chocolate in a 2-cup measure or small bowl until smooth (or simply whisk cocoa powder and oil until combined).
- In the bowl of an electric mixer, combine the butter with the vanilla and chocolate mixture with the whisk attachment.
- Add the powdered sugar and milk and whisk for about a minute, scraping sides as needed to make sure all the ingredients are mixed together.
- Set the speed to the highest and whisk for 2-4 minutes – until the frosting is light and fluffy and turns a lighter in color (this incorporates air and sets it apart from regular frostings).
*Note: I’ve used mild olive oil, sunflower, and walnut oil all to good results. Try coconut oil at your own risk, since it hardens in coolness or liquifies when hot, I can’t vouch for how it will turn out.
Makes enough to frost a two-layer cake