This is my favorite chocolate frosting. It’s deliciously creamy and chocolatey but not too sweet, rich or decadent. It reminds me of a homemade, natural version of Duncan Hines canned frosting, which is sold in plastic containers in any grocery story across the United States and even in some markets abroad. This frosting is easy to make, easy to use, and works well with a variety of cake and cupcake flavors.
Preparation time 10 minutes Cook time 0 minutes Makes about 725 grams (or 25.5 ounces / 1.6 pounds)
300 grams (2½ cups) confectioners’ sugar
125 grams (1¼ cups) unsweetened cocoa powder
¼ teaspoon salt
170 grams (1½ sticks or 6 ounces) butter, at room temperature and cut into pieces
120 milliliters (½ cup) milk
1 teaspoon strong, brewed coffee
2 teaspoons vanilla extract
Measure all the ingredients.
Sift the sugar, cocoa and salt in a medium bowl.
Add butter to the sugar-cocoa mixture, slowing mixing until it is mostly incorporated. Gradually, add milk, coffee and vanilla, mixing until the frosting is smooth and creamy. Add more sugar/cocoa to thicken or more milk to thin, if necessary. (Note: You can use an electric mixer to beat the ingredients together but use a low speed when combining the sugar-cocoa and butter so you don’t end up in a dust cloud from the ingredients).
Use the frosting immediately on completely cooled cakes or cupcakes.
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Whip the frosting with an electric mixer right before you use it so that it’s creamy again.
Note: This recipe is enough to fill and cover a two-layer 20 cm (8in) cake or to frost 18 cupcakes. You can double the recipe if needed.