Fluffy Homemade Chocolate Frosting
User Reviews
5
Fluffy Homemade Chocolate Frosting
Description
This frosting begins by whisking granulated sugar, all-purpose flour, and unsweetened cocoa powder together, then stirring in whole milk and cooking the mixture over medium heat until it thickens and bubbles. After cooling and chilling under plastic wrap, melted bittersweet chocolate is incorporated along with butter, vanilla extract, and salt. Whipping the mixture until light and fluffy creates a smooth texture that spreads easily.
The frosting delivers a balanced chocolate flavor from both cocoa powder and bittersweet chocolate, enhanced by vanilla and a hint of salt. It works well as a topping for round cakes, cupcakes, or other baked goods, adding a tender, creamy layer without heaviness.
This recipe yields enough to frost two 8- or 9-inch round cakes or 24 cupcakes. If applied to a larger 9x13 cake, extra frosting will remain. It can be stored refrigerated for up to one week but should be remixed before use. If left at room temperature, it remains spreadable for up to three days, but refrigeration and gradual warming before serving are recommended for best texture.
Ingredients
- 1 ½ cups granulated sugar
- 6 tablespoons all-purpose flour
- ¼ cup cocoa powder unsweetened
- 1 ½ cups milk whole
- 1 ½ cups butter unsalted
- 8 ounces bittersweet chocolate finely chopped
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions
- In a small saucepan (off of the stove), whisk sugar, flour and cocoa powder. Whisk in milk.
- Place the sauce pan on the stove over medium heat and whisk until the mixture begins to bubble and thicken, about 5 minutes. Let boil 30 seconds.
- Remove from the heat and pour the mixture into a bowl to cool. Place plastic wrap over the mixture allowing the wrap to rest on the surface of the chocolate. Refrigerate 1 hour.
- Place the chocolate in a small bowl and place in the microwave at 50% power. Heat, stirring occasionally just until melted. Set aside to cool.
- Cream butter with a hand mixer until fluffy. Add the cooled cocoa mixture a little bit at a time until incorporated. Add in the melted chocolate, vanilla and salt.
- Mix on medium speed until light and fluffy, about 6 to 8 minutes.
Notes
- Bittersweet chocolate can be replaced with semi-sweet if preferred.
- The recipe yields enough frosting for two 8- or 9-inch round cakes or 24 cupcakes; adjust amounts accordingly for different sizes.
- Store leftover frosting refrigerated for up to 1 week; remix before use to restore fluffiness.
- If stored in the fridge, allow frosting to come to room temperature for a couple of hours before spreading.
- Frosting can be kept at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336 | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 309mg | 13% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 576IU | 12% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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