Extremely easy chocolate frosting
I am a one-hit wonder when it comes to cake baking…but what a hit it is!
Vanilla Buttermilk Cake from Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman is my go-to cake (I have Smitten Kitchen to thank for this discovery). I make it for cupcakes, sheet cake and multi-layer cake. I add lemon zest and 1 tablespoon of lemon juice for a delicious summer lemon cake, I have paired it with a vanilla Swiss Buttercream for a wedding cake (twice — and still looking for pictures!) and I make a chocolate frosting for a kid friendly cake. Every time I bake it I get loads of compliments and people asking me for the recipe.
Alas, I’m not here to tell you about that.
I’m here to tell you about the world’s easiest chocolate frosting. Actually, I’m not going to tell you anything else. I’m going to give you a list of FIVE ingredients and the method. This makes enough to frost an 8″ round cake.
6 ounces (170g) unsweetened chocolate, melted and cooled
4 1/2 cups (560g) confectioners’ sugar (powdered sugar)
3 sticks (340g) unsalted butter, at room temperature
6 tablespoons (90ml) half-and-half or whole milk
1 tablespoon (15ml) vanilla extract
1. Put the confectioners’ sugar in the a food processor fitted with the plastic blade. Then dump everything else in on top of it. Pulse it a few times and scrape down the sides to get it started then turn it on and watch the Best Frosting Ever come together in your kitchen.
2. Um, that’s it. You are done. OH — if it is too runny, stick it in the fridge. Easy peasy.
This seems too good to be true but it isn’t. You never need to buy a jar of pre-made frosting again. Your only challenge is not eating the whole thing while frosting the cake.
It has happened.
Christie AdigunNovember 27, 2013 at 11:45
Made this chocolate frosting yesterday! Tried to eat it on cupcakes but we all just ate it out of bowls. Sooooo delicious!!!!
jessicaJanuary 18, 2014 at 22:26
Christie, that’s hilarious! And I totally believe you. -Jessica
LauraJanuary 25, 2015 at 06:35
Does this make enough to ice an 8″ round cake or a larger sheet cake? It looks amaIng! Icing always scares me….
jessicaJanuary 27, 2015 at 10:26
Good question – I’ll add that now. Yes, it is enough for an 8″ round double-layer cake or a larger sheet cake. It’s SO easy!
BeatriceJanuary 25, 2015 at 12:25
I find confectioners’ sugar tricky to measure. Should I pack it, sift it? Could you give a weight please?
jessicaJanuary 27, 2015 at 10:26
No need to pack it – usually good to sift it because it can also be a bit clumpy. I’ll weigh it this afternoon and get back to you.
SammieJanuary 25, 2015 at 16:44
Just been on your site. Your book cover (with the super decorated cake on the front) looks AMAZING!!! I’m as addicted to cookery books as I am baking – hitting Amazon now!!
SammieJanuary 25, 2015 at 16:50
Ok so major apologies – I got this link from Joy the Baker. It was her book I mentioned! I’m hopeless, new to Bloglovin don’t have clue what I’m supposed to be doing then comment on the wrong blog!!!!! The frosting looks amazing and am going to give it a go as I usually rely on Betty Crocker – a cop out I know, but I’ve never nailed chocolate frosting. Here goes!!!
jessicaJanuary 27, 2015 at 10:25
Ha! No worries. We’re pals — we can share comments 🙂 The frosting is the simplest thing you’ll ever make and I swear you’ll love it! Let me know if you don’t and I’ll find you a recipe that you will.
jessicaJanuary 27, 2016 at 10:24
How did it work out for you?
RebeccaJanuary 26, 2015 at 00:48
Can’t wait to try this! Looks too good to be true 🙂
jessicaJanuary 27, 2015 at 10:24
I remain AMAZED at how easy and good it was. I can’t imagine why you would ever buy frosting again…
BeckyJanuary 26, 2015 at 12:24
Hope you will tell us about that cake soon!
jessicaJanuary 27, 2015 at 10:23
Good point! I’m on it!
jessicaJanuary 25, 2016 at 10:51
hi christie. love to try this much loved frosting. just not sure how to measure in ounces. the butter and the choclate. Im used to grams or ml. hope u respond. thanks. Jessica
jessicaJanuary 27, 2016 at 10:28
170g unsweetened chocolate, melted and cooled
560g confectioners’ sugar (powdered sugar)
340g unsalted butter, at room temperature
90ml half-and-half or whole milk
15ml vanilla extract