Do you want to know How To Make Chocolate Icing With Cocoa Powder? This recipe calls 5 basic ingredients…and one of the ingredients is water!
This is a super easy chocolate frosting recipe! I think it’s one of the easiest recipes I make and gets the most compliments.
I love to make homemade chocolate frosting! I add it to birthday cakes – chocolate cake or yellow cake, chocolate cupcakes, a sheet cake, and I have even used it to make a sandwich cookie with chocolate chip cookies and Peanut Butter Sandwich Cookies With A Chocolate Filling.
This recipe is very versatile – so you will find many reasons to make this homemade frosting. And it is such an easy recipe because you don’t need to use a small saucepan nor mess with melted chocolate.
Chocolate Buttercream Frosting Recipe Tips:
- Salted butter or unsalted butter is always the question! You need a little salt in this recipe. So sometimes I add 1 stick of each or 2 sticks of unsalted butter and a pinch of salt.
- You can use an electric mixer but your arm may get a little tired and the mixers may be too small to make this thick and creamy chocolate frosting.
- Powdered sugar is also called icing sugar and confectioners’ sugar.
- This recipe does not use whole milk, heavy cream etc. I feel like the water really helps give this homemade chocolate icing recipe a richer chocolate flavor.
This is a great recipe to use if you want to pipe the icing on cupcakes or to decorate a cake. It hardens a little so it keeps its form but still stays fluffy and light!
Need a cake recipe – check out this recipe that starts with a cake mix and makes a delicious chocolate cake! This is the perfect way to make a cake that tastes like it came from a bakery.
Homemade Chocolate Buttercream Frosting
- 2 sticks of butter, room temperature
- 1 cup unsweetened cocoa powder
- 2/3 cup hot water
- 1 1/2 teaspoon vanilla extract
- 8 cups powdered sugar (32oz bag)
In the large bowl of a stand mixer with the whisk attachment, add the butter, cocoa, hot water, vanilla, and about 3 cups of confectioners’ sugar. Start with the mixer on low speed until all the sugar is blended so the powdered sugar doesn’t go all over then beat on medium speed until well combined.
Slowly add half of the remaining sugar and beat again until well combined.
Finally add the remaing cups confectioners’ sugar and mix until it’s all combined. For best results, let it sit for about 20 minutes.
This is the perfect frosting for a 2-layer cake (you can be generous with the amount of frosting you put in between the cake layers), a 9×13 cake plus the sides of the cake, and 24 cupcakes. This recipe makes so much frosting, so if you have any leftovers store it in an airtight container.
Now that you know how to make best chocolate buttercream frosting check out some of my popular recipes.
- Sweetened Condensed Milk Chocolate Buttercream Frosting
- Chocolate Chip Cake With Whipped Chocolate Buttercream Icing
- Bundt Cake Recipe – Ultimate Chocolate
- White Cake With Strawberries and White Chocolate Whipped Mousse
- Whopper Cupcakes
Enjoy all our family’s favorite recipes! Please share this recipe for “How To Make Chocolate Icing With Cocoa Powder”
How To Make Chocolate Icing With Cocoa Powder
This recipe calls 5 basic ingredients...and one of the ingredients is water!
Ingredients
- 2 sticks of butter, room temperature
- 1 cup unsweetened cocoa powder
- 2/3 cup hot water
- 1 1/2 teaspoon vanilla extract
- 8 cups powdered sugar (32oz bag)
Instructions
- In the large bowl of a stand mixer with the whisk attachment, add the butter, cocoa, hot water, vanilla, and about 3 cups of confectioners’ sugar.
- Start with the mixer on low speed until all the sugar is blended so the powdered sugar doesn't go all over then beat on medium speed until well combined.
- Slowly add half of the remaining sugar and beat again until well combined.
- Finally, add the remaining cups of confectioners' sugar and mix until it's all combined. For best results, let it sit for about 20 minutes.
Notes
Salted butter or unsalted butter is always the question! You need a little salt in this recipe. So sometimes I add 1 stick of each or 2 sticks of unsalted butter and a pinch of salt.
This is the perfect frosting for a 2-layer cake (you can be generous with the amount of frosting you put in between the cake layers), a 9x13 cake plus the sides of the cake, and 24 cupcakes. This recipe makes so much frosting, so if you have any leftovers store it in an airtight container.
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