Description
A rich and silky chocolate fudge frosting that’s perfectly fluffy and spreadable, ideal for cakes, cupcakes, and other desserts. Made with high-quality cocoa powder, creamy butter, powdered sugar, and a touch of vanilla, this classic frosting recipe comes together quickly and can be adjusted for your preferred consistency.
Ingredients
Main Ingredients
- 1/2 cup unsweetened cocoa powder (high-quality preferred)
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-4 tablespoons heavy cream or milk (adjust for consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cream the Butter: Start by beating the softened butter on medium speed until it becomes light and fluffy, creating a smooth and airy base for your frosting.
- Combine Cocoa and Sugar: Gradually sift in the unsweetened cocoa powder and powdered sugar to prevent lumps, then beat slowly at first to incorporate them evenly into the butter mixture.
- Add Cream and Vanilla: Pour in the heavy cream (or milk) and vanilla extract. Continue beating on high speed to incorporate air, making the frosting silky and spreadable.
- Adjust Consistency and Salt: If the frosting feels too stiff, add cream one tablespoon at a time until it’s smooth. Add a pinch of salt to balance the sweetness and enhance the chocolate flavor.
- Whip Until Perfect: Whip the frosting for 3 to 5 minutes until it becomes glossy and fluffy, ready to generously spread on your favorite desserts.
Notes
- Use high-quality unsweetened cocoa powder for the best chocolate flavor.
- Sifting powdered sugar helps avoid lumps and ensures a smooth texture.
- Adjust the amount of heavy cream or milk to reach your desired frosting consistency.
- Store any leftover frosting in an airtight container in the refrigerator for up to a week; bring to room temperature and re-whip before use.
- This frosting pairs well with chocolate, vanilla, and red velvet cakes.
