The BEST Dark Chocolate Frosting
This is *the best* dark chocolate frosting you will ever taste – and it’s so easy to make, so you’ll never go back to store-bought frosting again!
My friend Amy has been using this recipe for over 15 years, and she is known for her amazing cakes! She’s been doing wedding cakes for 20 years and she has never disappointed.
The thing is, Amy never settles for any recipe. She’ll try a dozen recipes until she finds one that tops them all.
So I know that whenever I ask Amy for a recipe (like I did when I first needed a dark chocolate frosting recipe), that it’s going to be an amazing, tried-and-true, always-works recipe.
And that’s what we have here – the BEST Dark Chocolate Frosting recipe that will not disappoint!
Thanks for sharing it with us, Amy!
I asked Amy to help us out with several commonly-asked frosting questions, and here’s what she has to say:
If you have any other questions, feel free to leave them in the comments, and we will reply! 🙂
Does this dark chocolate frosting need to be refrigerated?
Will this dark chocolate frosting harden?
How many cupcakes can I decorate with this dark chocolate frosting recipe?
Can I freeze this frosting?
How do I thaw frosting?
How far in advance can I prepare frosted cupcakes for an event?
How thick should frosting feel for decorating cupcakes like the ones pictured?
What do I do if my frosting is too thin?
What do I do if my frosting is too thick?
Important Side Note: A 1/4 quantity of this recipe perfectly frosts an 8×10 pan of brownies – a Lodice favorite!
-Thanks so much, Amy!
And now, on to this amazing recipe! 🙂
You may also enjoy our famous Oreo frosting!!
Out of powdered sugar?! Don’t worry, we’ve got 15 recipes for frosting without powdered sugar that will help you get through your powdered sugar crisis! 😉
- 2 cups butter, softened
- 2 1/2 cups unsweetened baking cocoa
- 1 cup whole milk*
- 1 t. vanilla extract
- 9 cups powdered sugar
- In the bowl of your stand mixer, cream the butter on medium speed.
- Add the cocoa powder to the creamed butter and beat on low until it is incorporated.
- Mix the vanilla into the milk.
- Alternate adding powdered sugar and the milk mixture into the butter-cocoa mixture, beating between each addition.
- After everything is fully incorporated, beat on medium-high for 2 minutes.
*(Add another tablespoon or two of milk if your frosting is too thick.)
Adapted from allrecipes.com