There are many ways to describe this chocolate frosting: incredible, best, you’ll never make any other, ultimate, amazing. Also it’s quick & easy to make. Believe me, your friends and family will be asking for this again and again.
Over the years I’ve been making this chocolate frosting, I’ve called it amazing, rich, delicious – and people I’ve served it to have said it’s the best – and can they please have the recipe? Why? Because this recipe is 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.
What’s the secret to this amazing frosting?
The secret to this frosting’s amazing richness is really no secret at all: lots of butter and lots of air whipped in.
The Ultimate Chocolate Frosting Recipe
This really is a simple buttercream frosting recipe: melt chocolate, add remaining ingredients and then whip – a lot.
You have two options for the chocolate in this recipe:
- Melting unsweetened baking chocolate.
- Using the equivalent of cocoa powder and oil (this measurement is always included on the labels of cocoa powder containers).
Since I don’t usually have unsweetened chocolate on hand, I most often make the cocoa-oil version which I actually like because:
- 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.
UPDATE: Over the years I’ve heard that people wouldn’t think of adding oil to frosting. Here’s the thing – it’s totally up to you! Buy and melt unsweetened chocolate. I’m just providing an option.
Personally I don’t think of it as adding oil to a frosting, I’m simply replicating a product that contains fat and cocoa – instead of cocoa butter (fat) I’m using a neutral oil (usually expeller pressed sunflower oil).
It’s your choice, though either way you will truly never want to make any other chocolate buttercream frosting recipe.
I’m betting this will become your favorite traditional powdered sugar frosting like it has mine.
Be warned, though: this is a once-in-awhile, special occasion treat to share with family and friends (like the Dark Chocolate Zucchini Cupcakes that are pictured here that we took to a party).
This recipe is real food, but it is full of butter, chocolate, and sugar – making it completely delicious, 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 ounces unsweetened chocolate or 2/3 cup cocoa powder and 3 tablespoons oil*
- 1 cup butter, softened (2 sticks)
- 1 teaspoon vanilla
- 3 tablespoons milk
- 4 cups powdered sugar
- Melt chocolate in a 2-cup measure or small bowl until smooth (or simply whisk cocoa powder and oil until combined, if using).
- 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).
Other Amazing Desserts to Make:
- Whole Wheat Dark Chocolate Zucchini Cupcakes
- Peanut Butter Chocolate Celebration Cake
- Triple Chocolate Cake Recipe with Ganache & Crispy Bark Topping
- Lemon Berry Cake Recipe with the BEST Lemon Frosting Ever
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