Kittencal’s Chocolate Frosting/Icing Recipe
A Delightful Homemade Chocolate Frosting Recipe in Just 5 Minutes
This delicious chocolate frosting recipe has been my go-to for years. It’s incredibly easy to whip up, and the results are far superior to any store-bought frosting. Rich, creamy, and customizable to your taste, this frosting will have you sneaking spoonfuls before you even get to the cake! You can adjust the cocoa powder to create a light, medium, or dark chocolate frosting, and the best part? It freezes beautifully. Make an extra batch to save time for next use! For an extra fluffy, creamy milk chocolate frosting, you can add Cool Whip topping for a lighter texture.
Ingredients & Nutritional Information
| Ingredient | Quantity | Nutritional Value (Per Serving) |
|---|---|---|
| Butter | 1/2 cup | Calories: 103.8 |
| Confectioners’ Sugar | 2 2/3 cups | Fat: 5g |
| Half-and-Half Cream | 1/3 cup | Saturated Fat: 3.1g |
| Milk | 1 1/2 tbsp | Cholesterol: 11.4mg |
| Vanilla Extract | 1/3 tsp | Sodium: 36.6mg |
| Cocoa Powder (sifted) | As desired | Carbohydrates: 16.8g |
| Optional: Cool Whip (for ultra-creamy frosting) | 1 to 1 1/2 cups | Fiber: 1.9g |
| Sugar: 13.2g | ||
| Protein: 1.2g |
Serving Information
- Servings: Makes enough to frost about 24 cupcakes or a two-layer cake.
- Yield: Approximately 2 cups of frosting.
Instructions
-
Cream the Butter
In a small bowl, start by creaming the butter until smooth and fluffy. This step creates a rich, buttery base for your frosting. -
-
Add Cocoa Powder
Blend in your desired amount of sifted cocoa powder. The amount of cocoa powder will determine the intensity of the chocolate flavor:- Use less for a lighter, milk chocolate taste.
- Use more for a rich, dark chocolate frosting.
-
Add Vanilla and Sugar
Stir in the vanilla extract and begin adding the sifted confectioners’ sugar, a little at a time. Alternate adding the sugar with the half-and-half cream to keep the texture smooth and easy to mix. -
Beat Until Smooth
Using an electric mixer, beat the frosting until it reaches your desired texture. If you want a thicker consistency, continue adding confectioners’ sugar. For a softer texture, add a bit more cream until it reaches the perfect spreadable consistency. -
Optional: For an Extra Creamy Frosting
For an ultra-creamy and fluffy frosting, fold in 1 to 1 1/2 cups of thawed Cool Whip topping at the end. Beat on low speed until the frosting is fully blended and creamy. -
Frost Your Cake
Your frosting is now ready to be spread over cakes, cupcakes, or cookies! If you’re not using it right away, store the frosting in an airtight container, and it will keep for up to a week in the refrigerator. -
Freezing Option
If you’re making a double batch, you can freeze the frosting for future use. Simply place the frosting in a freezer-safe container, and when you’re ready to use it, thaw it in the refrigerator overnight and give it a good stir before applying.
Tips for Success:
- Sifting Matters: Don’t skip sifting the cocoa powder and confectioners’ sugar. Sifting ensures that your frosting stays silky smooth without any lumps.
- Adjust the Cream: Depending on how much cocoa powder you use, you may need to add more cream to achieve the right consistency.
- Cool Whip Addition: Adding Cool Whip at the end gives the frosting a light, airy texture perfect for those who prefer a less dense frosting.
This frosting pairs wonderfully with cakes, cupcakes, brownies, and more. Try it once, and you’ll never go back to store-bought versions!
