3 Ingredient Chocolate Frosting (Easy Chocolate Icing Recipe)

❤️Why you will love this recipe

• You only need 3 simple ingredients to make this easy dark chocolate frosting.
• You get to learn how to make your own chocolate frosting with easy steps.
• It makes a delicious frosting with rich chocolate flavor and with the right texture to spread on cakes and cupcakes. It can be used both as a filling between cake layers as well as frosting for cakes and cupcakes.
• The great thing about this chocolate frosting is that you do not need for any stand mixer or electric mixer. The frosting can be mixed by hand.
• It is an easy recipe and is literally a 10 minute chocolate frosting. The recipe is very quick to make and unlike chocolate ganache, you need not wait for it to set, you can start using it immediately after making.
• This icing is more heat stable and that simply makes it easier to work with compared to chocolate ganache which is very heat sensitive.
• It makes a great alternative for chocolate ganache and chocolate buttercream frosting recipe.

Like these easy chocolate frosting recipe? Here are my other posts you might want to check out:

• Glaze Icing for Cakes (How to Make)
• Royal Icing (2 Easy Recipes with Meringue Powder and Egg Whites)
• Butter Icing Recipe (How to Make)
• Buttercream Icing Recipe for Cake Decorating
• Salted Caramel Recipe (How to Make)
• How to Make Lemon Curd (A Homemade Recipe)
• Homemade Golden Syrup (A Quick and Easy Recipe)

1. Dark chocolate

• For best results, use high quality dark chocolate with 70% or more cocoa butter. The higher the cocoa butter content in the chocolate, the more bitter it will be. For this recipe, bittersweet chocolate will be the best. Semi-sweet chocolate may still be a little too sweet. Both milk chocolate and white chocolate will not work for this frosting.
• You can use chocolate that is sold in blocks or in buttons/chips form. If using block chocolate, chop it into small uniform pieces for easy melting.
• Make sure to use cooking chocolate (sold in blocks or as melts/chips). But do note that not all chocolate chips are suitable for melting as some (those used for making cookies like the chocolate chip cookies) are made to withstand high heat and will not melt well. If unsure, purchase cooking chocolate in blocks. Dark couverture chocolate and compound chocolate will both work for this recipe.
• Eating chocolate is also not suitable for this frosting as it will not melt well.

2. Butter

• I use salted butter in this recipe. Unsalted butter will also work fine. For quick melting, cut butter into small cubes (if the butter is cold). For best results, use softened butter at room temperature.

3. Powdered sugar (icing sugar or confectioner’s sugar)

• Sift the sugar before using. Powdered sugar tends to be lumpy and must be sifted before using or you risk your frosting ending up with tiny sugar lumps.

🧾Substitution and variations

• If you find the icing too stiff for spreading, you can thin in lightly with heavy cream or milk (whole milk, skim milk, almond milk and oat milk will work fine). Start with one teaspoon or tablespoon at a time and mix well before adding more to prevent it from becoming too thin.
• For additional flavoring, you can add 1 teaspoon of vanilla extract to the frosting after adding the melted chocolate mixture into the sugar.

• The first step in making this chocolate frosting is chop the chocolate into small pieces (if using a chocolate block) and then melt it. Chocolate should be melted over a double boiler instead of direct heat to prevent it from burning.

1. To double boil the chocolate, you can use a double boiler. If you don't have one, you can easily use a small saucepan and a slightly larger heat proof bowl. Fill some water in the pot (about a quarter full).
2. And then place the heat proof bowl over it. The bowl should rest on the saucepan but should not be touching the water. In a typically double boiling process, the chocolate is melted by the heat from the water steam and not the hot water.
3. Also, the heat proof bowl in which you place the chocolate pieces for melting should be completely dry. Any presence of water can cause your melted chocolate to seize and it will not be suitable for making the chocolate icing anymore. Once you have set up your double boiler, turn on the heat to low heat. Add chocolate into the prepared bowl.
4. Let the chocolate sit in the bowl without stirring for a minute or 2. Stir occasionally after that.
5. When the chocolate is almost fully melted, add in the butter.
6. Remove the mixture from heat as soon as the butter is added (by lifting the bowl off the saucepan). Melt butter from the heat of the chocolate. For quick melting, make sure the butter is cut into small pieces and is at room temperature.

1. Stir to mix the chocolate and the melted butter until smooth.
2. In a separate large mixing bowl, sift the powdered sugar.
3. Once the chocolate mixture has cooled down to room temperature (which it will almost immediately after mixing in the butter), pour it into the powdered sugar.
4. Mix well (scrape the bottom and sides of the bowl) until all the ingredients are combined. If the icing appears too dry, add some heavy cream (or milk) and mix well until it reaches your desired consistency. Add a little bit at a time to prevent the frosting from becoming too thin. The frosting can be used immediately.

🍽️Serving & storage

• This icing has a lovely spreadable consistency and works great for filling and covering cakes. It can also be filled into a piping bag and used for piping simple designs on cakes and top of cupcakes. It may, however, not be too suitable for intricate piping work.
• The icing can be kept at room temperature for at least 2 days.
• Any leftover frosting should be kept refrigerated in an airtight container. Bring it to room temperature and give in a quick mix before using.
• The frosting can last in the refrigerator for a good two weeks.

💡Expert tips

• When melting chocolate, take extra caution to not have any traces of water in the bowl or the knife and board used to chop it. Any slight trace of water can cause the chocolate to seize and become grainy. For this reason also, if you keep your chocolate in the fridge, make sure to bring it to room temperature (without unwrapping it) before double boiling it. This is to avoid any condensation directly on the chocolate and prevent seizures.
• For quick and easy melting, it is best to chop the chocolate into small pieces (only for the block chocolate. No need to chop the chocolate buttons or chips). For easy cutting, leave the chocolate at room temperature. Grating it with a serrated knife is also a good option. Smaller pieces of chocolate can also prevent overheating of the chocolate as you try to melt it. Overheating can cause the chocolate to become grainy.

⭐What can you use the chocolate frosting for?

• As a filling and topping for cupcakes (chocolate cupcakes or any other flavor) as well as simple piping work (with large tips).
• As a filling and frosting for a layer cake like in this chocolate pound cake with icing, or frosting for a bundt cake or sheet cake.
• As a simple frosting for birthday cakes or any celebration cakes, as a substitute for chocolate ganache or chocolate buttercream.

💭FAQs