Using an electric mixer, you can make the best homemade chocolate frosting. Add rich chocolate flavor to any dessert.Jump to Recipe
When it comes to making desserts, especially birthday cakes, there’s no such thing as too much frosting. But, at the same time, I am not a fan of the ingredients in a store-bought container of frosting.
Using simple ingredients, you can make the best chocolate buttercream frosting in about 15 minutes. The stand mixer makes this easiest, but if you don’t have one, a standard electric mixer works well, too.
Chocolate Frosting Ingredients
Salted butter works best for this recipe. This is the heart of the recipe because most of the texture comes from the butter. If you want a creamy frosting, make sure to mix the butter well before moving on the the next steps. Salt helps accentuate the taste of chocolate, so make sure you are using salted butter. If you opt for unsalted butter, add a teaspoon of salt when you mix the butter.
Make sure you allow time for your butter to soften so it can mix properly. You do not want your butter to be melted, even just a little bit, as that will change the consistency of the frosting.
The corn syrup is needed to help add moisture to the recipe for the sugar to dissolve. Corn syrup is also good to make it have a glossy sheen when you are done. If you don’t have corn syrup on hand, you can substitute for an equal amount of whole milk, heavy cream, or nondairy milk.
While the butter is the base of this recipe, almost all homemade frosting recipes will use powdered sugar (also called confectioner’s sugar) to give it the texture and volume needed for a high quality frosting. Depending on the consistency of the mixture, you may need to add a little more powdered sugar or a little less powdered sugar. It will look a little dry until you mix in the melted chocolate.
Semi-Sweet Chocolate Chips
For this recipe, you want chocolate that will melt well. I like the semisweet chocolate chips because they melt easily without seizing up and provide a bit of a sweet taste to the chocolate icing. If you don’t have semisweet chocolate chips, you can also use milk chocolate chips in their place for a richer flavor. Or, if you choose to use unsweetened cocoa powder or dark chocolate chips, add a teaspoon of granulated sugar to the mix so it isn’t too bitter.
What’s the Best Way to Melt Chocolate Chips?
The best way to melt chocolate is by using a double boiler. This works by adding a boiler to the top of a large pan. Add hot water to the pan and set it over medium-high heat. The water underneath will boil which will slowly warm up the chocolate. Make sure to stir the chocolate often so you know when it’s ready.
If you don’t have a double boiler, add the chocolate to a glass container, such as a measuring cup, and microwave on low power for 50 seconds. Stir, then go again, stirring every 15 seconds until it’s melted. If your microwave has a melting function, use that.
Remember: chocolate holds its shape until stirred when you are melting it. Don’t overheat because it didn’t look melted.
Best Ways to Use This Easy Chocolate Frosting Recipe
There are so many ways to use chocolate frosting once it’s made. Here are a few of our favorites:
- Add it to your favorite cakes
- Frost a sheet cake
- Make a mixed cake with chocolate frosting on a vanilla cake or yellow cake
- Make the best chocolate cake by adding chocolate frosting to a chocolate cake
- Add the frosting to a piping bag or pastry bag to make decadent chocolate cupcakes
- Put a small layer on homemade sugar cookies
- Dip food in the frosting such as pretzels, strawberries, and similar items
Chocolate Frosting Step by Step
- 1 cup salted butter, softened to room temperature
- 2 tbsp corn syrup
- 4 cups powdered sugar
- 1/3 cup semisweet chocolate chips, melted
Place the butter in the mixing bowl of a stand mixer or in a large bowl.
Attach the flat beater, set the stand mixer to speed to 4 (medium speed), and beat for about 1 1/2 minutes or until creamy, scraping the sides as needed.
Add the corn syrup and set to 6 (medium-high speed) for 1 minute.
Set the mixer to stir and gradually add the powdered sugar, mixing until blended.
Turn to speed 4 and beat for 1 minute.
Turn to speed 2 (low speed) and gradually add the melted chocolate and mix for about 2 minutes.
Increase speed to 4 for another minute, scraping the sides as needed.
Storage: Place any extra frosting in an airtight container and refrigerate for 2-3 days. When you are ready to use it, let it come almost to room temperature, and use a whisk to stir the frosting so it’s fluffy and spreadable again.
Freezing: You can freeze buttercream frosting by placing it in a freezer bag and letting all of the extra air out. It will be good for up to 3 months. Let it thaw in the refrigerator overnight and then come to room temperature before using. Again, it may need to be whisked to get the right consistency.
Originally Published On: December 25, 2023
- 1 cup salted butter (softened to room temperature)
- 2 tbsp corn syrup
- 4 cups powdered sugar
- 1/3 cup semisweet chocolate chips (melted)
- Place the butter in the mixing bowl of a stand mixer or in a large bowl
- Attach the flat beater, set the stand mixer to speed to 4 (medium speed), and beat for about 1 1/2 minutes or until creamy, scraping the sides as needed
- Add the corn syrup and set to 6 (medium-high speed) for 1 minute
- Set the mixer to stir and gradually add the powdered sugar, mixing until blended
- Turn to speed 4 and beat for 1 minute
- Turn to speed 2 (low speed) and gradually add the melted chocolate and mix for about 2 minutes
- Increase speed to 4 for another minute, scraping the sides as needed
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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