chocolate frosting

I am a frosting addict! I’ll just say it….and I’m not even sorry.

I am extremely picky when it comes to frosting because I cannot stand when frosting tastes like wax. Which it does when it is made with too much shortening, in my humble opinion. This recipe is made with all butter, no shortening! It’s made extra fudgy with the addition of two kinds of chocolate; cocoa powder and melted chocolate!

When making chocolate frosting I recommend using a Dutch processed cocoa powder because it has a much smoother taste.


  • Ingredients for Chocoalte Frosting

  • 1 cup unsalted butter; room temperature

  • 1 pound powdered sugar

  • 3 tablespoons cocoa powder; preferably Dutch processed

  • 6oz semi-sweet chocolate melted and cooled (milk and dark chocolate could be used as well)

  • About 1/4 cup half and half (whole milk works too); room temperature

  • 1 teaspoon vanilla extract


  1. Use a stand mixer with a whisk attachment (and hand mixer works as well) and beat the butter on medium speed to lighten it a bit

  2. In another bowl, combine the powdered sugar with the cocoa power using a whisk; if you have a lot of chunks then push it through a sieve to break it up

  3. Add the powdered sugar/cocoa mixture into the butter, and carefully start to mix; once it starts to come together then you can raise the speed to medium

  4. Slowly add the vanilla and some of the half and half so that it starts to come together and become smooth

  5. Scrape down the sides of the bowl and then add the melted and cooled chocolate; mix together on medium speed to incorporate the chocolate well

  6. Add more half and half of the frosting seems too thick; you are looking for a smooth, spreadable consistency

    Note: It is important that all ingredients are room temperature, otherwise chocolate will seize up and not mix in

chocolate frosting

chocolate frosting

fudgy chocolate frosting