If you’re searching for a smooth and rich chocolate frosting recipe, this one is a keeper.
I’ve been using this exact recipe for years, and it’s my go-to whenever I bake birthday cakes or cupcakes for family and friends.
It’s creamy, not overly sweet, and has that perfect milk chocolate flavor everyone loves.
Whether you’re frosting a chocolate cake or topping off a batch of cupcakes, this frosting spreads beautifully and holds its shape.
It’s so reliable that several of my friends now call it their “favorite chocolate frosting.” Let’s dive into how to make it.
Gather These Simple Ingredients
This chocolate buttercream uses common pantry items.
- Confectioners’ sugar (2 ¾ cups): Also called powdered sugar, this gives the frosting its silky texture.
- Unsweetened cocoa powder (6 tablespoons): Adds a deep, chocolatey flavor without extra sweetness.
- Unsalted butter (6 tablespoons): Make sure it’s at room temperature for smooth blending.
- Evaporated milk (5 tablespoons): Thinner than heavy cream, it makes the frosting creamy but not too rich.
- Vanilla extract (1 teaspoon): Adds a warm, homemade touch to balance the cocoa.
✅ Tip from experience: I always sift the sugar and cocoa before mixing. It helps avoid any lumps and gives the frosting a super-smooth finish.
Follow These Easy Steps
This recipe takes just 15 minutes from start to finish.
- Sift the dry ingredients. Use a fine mesh strainer or sifter to sift together the confectioners’ sugar and cocoa powder into a medium bowl. This helps create a lump-free, light frosting.
- Cream the butter. In a large mixing bowl, beat the room temperature butter with an electric mixer until it’s smooth and fluffy.
- Mix in the dry ingredients and milk. Gradually add the sugar-cocoa mixture to the butter, alternating with the evaporated milk. Mix on low speed at first to avoid splashing, then increase to medium.
- Add vanilla and beat well. Blend in the vanilla extract, then beat everything on high speed until light, fluffy, and well combined. The frosting should look airy and creamy.
- Adjust if needed. If the frosting is too thick, add a splash of evaporated milk. Too thin? Add a bit more powdered sugar until you get the perfect spreading consistency.
🧁 Pro tip: For extra silky frosting, beat it for a full 3–5 minutes at high speed at the end.
Ways to Use This Frosting
This milk chocolate frosting is super versatile.
- Cakes: It’s enough to frost a standard 8- or 9-inch round cake (top and sides).
- Cupcakes: Frosts about 12 cupcakes generously.
- Cookies: Use it as a thick layer on soft sugar cookies.
- Brownies: Spread over cooled brownies for a bakery-style treat.
🎂 From my kitchen: I love using it on yellow cake, it tastes like a homemade version of boxed cake and frosting, but better.
Helpful Tips for Success
These little tweaks make a big difference.
- Room temp butter matters: Cold butter won’t mix smoothly and could make the frosting gritty.
- Use real vanilla: Skip imitation extract for the best flavor.
- Don’t skip the sifting: It’s worth the extra step for creamy results.
- Store extras right: Leftover frosting can be stored in the fridge for up to 5 days. Let it come to room temperature and rewhip before using.
- Avoid overmixing: Beat just until fluffy. Too much mixing can make it stiff or oily.
Nutrition Info at a Glance
This frosting is sweet, so portion control is key.
- Calories per serving: 179
- Total fat: 7g
- Carbs: 31g
- Protein: 1g
This is based on 12 servings. If you’re frosting a larger cake or double-layer cake, you may want to make a double batch.
Variations to Try
Make this recipe your own with simple swaps.
- Darker chocolate: Use dark cocoa powder for a deeper, less sweet taste.
- Vegan option: Substitute the butter with vegan butter and use plant-based evaporated milk.
- Mocha twist: Add ½ teaspoon of instant coffee or espresso powder to enhance the chocolate flavor.
- Spiced version: Stir in a pinch of cinnamon or cayenne for a fun flavor kick.
🍫 Try this: For birthday parties, I’ve added mini chocolate chips on top for a fun crunch.
Why This Recipe Works
This recipe delivers consistent results every time.
- Tested and loved: Over 4,000 home bakers have made it and rated it highly.
- Balanced sweetness: It’s not too sugary or too dark.
- Quick to make: Just 15 minutes and no cooking required.
- Easy to spread: Great for decorating cakes or piping onto cupcakes.
🙋♀️ From experience: I’ve made this frosting for bake sales, birthday cakes, and cupcakes for school events. It never fails me, and it always gets compliments.
Final Thoughts
This easy chocolate frosting recipe is a must-have for any home baker.
It’s creamy, fluffy, and full of milk chocolate flavor, perfect for everyday treats or special occasions.
With just five ingredients and no cooking required, you’ll turn to this frosting again and again.
Chocolate Frosting
Ingredients
Equipment
Method
- Sift together the confectioners’ sugar and cocoa powder in a medium mixing bowl to remove any lumps.
- In a large bowl, beat the butter with an electric mixer until smooth and fluffy.
- Gradually add the sugar-cocoa mixture to the butter, alternating with the evaporated milk. Mix until well combined.
- Stir in the vanilla extract and beat on high speed for 3–5 minutes until the frosting is light and fluffy.
- Adjust consistency if needed by adding a little more milk or sugar. Use immediately or refrigerate until needed.