This Easy Chocolate Frosting recipe doesn’t require a mixer. Pour it on for a perfectly smooth finish or make it ahead to smooth on later.
Use it to frost nutty brownies or drizzle it onto chocolate mayonnaise bundt cake. The options are endless!
Did you know you could make you make frosting without a mixer? Not only that, you can make delicious, creamy, dreamy frosting in no time flat!
Life can get busy! But I firmly believe that we shouldn’t sacrifice life’s little pleasures, (like dessert) because we’re short on time! So instead of going for something pre-packaged and full of preservatives, this frosting recipe gives you a topping for your sweet treats in a matter of minutes. B
Whether it’s being used as an easy pour option or make-ahead spreadable frosting, this simple frosting is delicious, quick, and easy to prepare.
Why This Recipe Works
- Confectionary sugar ensures the frosting is smooth and silky.
- Adding a pinch of salt cuts the sweetness and balances the flavor of this chocolate icing perfectly.
- Heating this frosting into a pourable state makes this set beautifully smooth on any cake.
Say Good-bye to Store Bought Frosting!
I know it’s easy to grab store-bought frosting for convenience, and I admit some of them tastes pretty good. But all you have to do is turn the package around and read the ingredients to convince yourself to never use the stuff again. It’s full of trans fats, preservatives, and artificial mystery ingredients. So why put yourself through it when you can have this delicious no-fuss frosting in minutes?
Ingredient Notes
- Butter – I use salted butter, but this is just a personal preference, unsalted will work just as well.
- Chocolate – I recommend using dark, semi-sweet, or bittersweet chocolate for this frosting as milk chocolate may be too sweet.
- Cocoa Powder – Use an unsweetened cocoa powder that’s sifted to avoid lumps.
- Sugar – Use confectioners’ sugar or powdered sugar. I recommend sifting it to avoid lumpy frosting.
Easy Chocolate Frosting Uses
This recipe is great drizzled onto bundt cakes or poured onto brownies and sheet cakes (like yellow cake and chocolate fudge cake). Not only that, but it also gives a professional, smooth finish to cupcakes and desserts with very little effort. It also doubles as a make-ahead, traditional frosting that can be smoothed on when you need it.
How to make easy chocolate frosting
- Melt the butter and chocolate chips
- Sift in the cocoa powder and sugar.
- Mix until combined.
- Pour it on or pack it up for later.
Step By Step Instructions
Melt the butter and chocolate in a large pan.
Sift in the cocoa powder and sugar.
Mix until smooth and combined. A whisk works best for this step.
Remove from the heat and allow to cool to thicken a bit before using. Then pour the frosting over cake or desserts for a smooth, professional finish.
To use as a traditional frosting, just pour into an airtight container. It will thicken as it cools and easily spread onto cakes or cupcakes.
Quantities: This recipe makes enough frosting to cover a 9″x13″ cake or pan of brownies or frost 12-16 cupcakes. To make enough to frost and fill a layer cake, I recommend doubling the recipe.
Tips & Variations
- For a more intense chocolate flavor, add a teaspoon of espresso powder.
- Sift your sugar and cocoa powder to avoid lumps.
- Let the frosting cool for a few minutes to allow it to thicken some before pouring onto cakes or desserts. If it’s too thin it can pool around the edges.
- If pooling occurs after pouring. Tilt the pan to evenly distribute the frosting before it has time to set.
- Replace the chocolate and cocoa powder with peanut butter chips, white chocolate, butterscotch chips for a whole new frosting flavor.
Storing and Freezing Instructions
Frosted cakes and brownies do not need to be refrigerated. They will store (covered) perfectly fine at room temperature for several days.
Make-ahead frosting can be stored in the airtight container at room temperature for up to 3 days. Or, store your in the refrigerator for up to 7 days. Then let it come to room temperature before using. Then re-whip it with a whisk to bring it to a fluffy consistency.
Freeze the frosting in an airtight freezer-safe container for up to a month.
Other Great Cake Toppings
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make
Easy Chocolate Frosting
This superb chocolatey, pourable frosting is so easy and versatile you will be baking cakes just for the excuse to make it.
Prep10 minutes
Total10 minutes
Prevent your screen from going dark
Instructions
-
Melt the butter with the chocolate in a medium-size saucepan over medium heat.
-
Mix in the milk, vanilla, and salt.
-
Stir in the cocoa powder and sugar. Mix until smooth.
-
Remove from heat and let cool slightly. Pour over your dessert or transfer to an airtight container to use later.
Tips + Notes
- For a more intense chocolate flavor, add a teaspoon of espresso powder.
- Sift your sugar and cocoa powder to avoid lumps.
- Let the frosting cool for a few minutes to allow it to thicken some before pouring onto cakes or desserts. If it’s too thin it can pool around the edges.
- If pooling occurs after pouring. Tilt the pan to evenly distribute the frosting before it has time to set.
- Replace the chocolate and cocoa powder with peanut butter chips, white chocolate, butterscotch chips for a whole new frosting flavor.
Nutrition Information:
Serving: 1g| Calories: 3373 (169%)| Carbohydrates: 407g (136%)| Protein: 9g (18%)| Fat: 201g (309%)| Saturated Fat: 127g (794%)| Trans Fat: 8g| Cholesterol: 503mg (168%)| Sodium: 2276mg (99%)| Potassium: 295mg (8%)| Fiber: 5g (21%)| Sugar: 391g (434%)| Vitamin A: 5899IU (118%)| Vitamin C: 1mg (1%)| Calcium: 206mg (21%)| Iron: 2mg (11%)
Nutritional Data Disclaimer
