Chocolate Frosting Recipe
User Reviews
4.9
Chocolate Frosting Recipe
Description
The Chocolate Frosting Recipe starts with melting semisweet chocolate in short bursts to avoid overheating and preserves its smooth texture. After cooling, the chocolate is combined with softened unsalted butter and powdered sugar, gradually mixing to ensure a creamy consistency. Vanilla extract and salt balance the sweetness, and heavy cream is added gradually while mixing to achieve the desired frosting thickness and spreadability. The result is a rich, smooth frosting ideal for cakes or cupcakes.
The frosting texture can be adjusted to pipe decorative borders or spread generously over cupcakes, with the recipe scaling well for various batch sizes. Using unsalted butter is preferred, but salted butter can be substituted if the salt in the recipe is omitted.
This frosting can be prepared ahead and stored in the refrigerator with a plastic wrap pressed against the surface to prevent skin formation. Before use, bring it to room temperature and stir again to restore smoothness.
Chocolate chips may be used instead of chopped chocolate, which does not significantly alter the frosting's texture or flavor.
Ingredients
- 6 oz semisweet chocolate chopped into small pieces of roughly the same size
- 1 cup butter softened to room temperature, unsalted
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 Tablespoons heavy cream
Instructions
- Place your chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return chocolate to microwave and heat for another 15 seconds and stir again. Continue heating chocolate for 15 seconds, stirring after each, until chocolate is completely melted and smooth.
- Allow chocolate to cool for at least 10-15 minutes, stirring occasionally. You want chocolate to cool so that it is not hot to the touch, otherwise it will melt your butter and sugar and the frosting will not turn out.
- While the chocolate is cooling, place butter in a separate bowl and use a stand mixer or electric mixer to beat until creamy.
- Add melted, cooled chocolate and stir well.
- Gradually add sugar, scraping down the sides and bottom of bowl occasionally so that ingredients are well combined.
- Sprinkle in salt and vanilla extract, stir well.
- With mixer on low, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30 seconds.
- Pipe or spread frosting onto prepared, cooled baked good.
Notes
- This recipe covers 12 cupcakes generously or 24 with a thin layer; adjust quantities for larger cakes or border decoration by increasing the recipe by 50%.
- Semisweet chocolate chips can substitute chopped chocolate if needed.
- Use unsalted butter for balance, or salted butter if you omit added salt in the recipe.
- The frosting can be made ahead and refrigerated; bring it to room temperature and stir before use to regain smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (see note 1)
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1/12th frosting | |
| Calories | 305kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 53mg | 2% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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