If I have unsweetened chocolate in the house, this is the frosting I use. It’s pretty easy to make, but be sure your butter is soft (though not melted) and not too cool, and that your milk is room temperature, otherwise the cold milk and butter may cause the melted chocolate to clump a little. Also, chocolate chips can be substituted for the semisweet chocolate, but I get a much tastier, creamier frosting when I use actual semisweet or bittersweet chocolate as opposed to chips.
| Favorite Chocolate Frosting |
Recipe type: Dessert
Author:
Prep time: 10 mins
Total time: 10 mins
Serves: 12
Chocolate frosting made with melted unsweetened and semisweet chocolate
Ingredients
- 2 oz unsweetened chocolate
- 2 oz semisweet chocolate, chopped
- 2 sticks (8 oz) unsalted or salted butter
- 1/4 cup unsweetened natural cocoa powder
- 4 cups sifted powdered sugar (3 1/2 cups unsifted) or about 1 pound
- 1/4 cup milk plus more if needed — can use buttermilk or half & half
- 2 teaspoons vanilla
- Pinch or two of salt if using unsalted butter
Instructions
- Melt both chocolates in microwave or double boiler and set aside to cool for about 30 minutes. Beat the butter until creamy. Stir in the cocoa power, about a cup of the powdered sugar, and the cooled melted chocolate. Scrape sides of bowl and beat well. Add remaining powdered sugar, then add milk, vanilla and salt, beating and scraping until you get the consistency you like
Notes
Make sure ingredients aren’t too cool.
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{ 2 comments… read them below or add one }
Anna,
Hi. I’m going to make Shirley Corriher’s Magnificent Moist Golden Cake for Easter (decorated with yellow peeps to look like a sunflower.) And want to frost it with chocolate frosting. Do you think this recipe would be a good choice for that? I am going to make either 2 or 3 nine inch layers… Would I need to double the recipe?
Thanks,
Jennifer
Hi Jennifer, this is a great frosting for that cake! I hope you like it. Email me and let me know, because this is one of my favorites. It makes a lot of frosting and you *should* have enough for that size cake.
Just remember to keep you ingredients at room temperature. If you had cool butter to the chocolate mixture, the chocolate might lump up a little bit.