Easy Chocolate Frosting

This clever cake mixes up in a single bowl without the need for eggs or milk, making it ideal when ingredients are low or working around dietary requirements. The size is perfect for smaller celebrations, although the foolproof recipe can easily be doubled.

5 from 1 vote

This easy-to-make recipe is classic chocolate frosting at its best!

Yield: about 1 cup (Enough to frost one 8- or 9-inch square pan or one 9- or 10-inch round pan. You will likely have some leftover when using the smaller pans or if a thin spread is preferred.)

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Ingredients

4 tablespoons melted butter (may substitute vegan butter if needed)
⅓ cup (27 grams) cocoa powder
½ teaspoon vanilla extract
1½ cups (180 grams) confectioner’s sugar
2½ – 3 tablespoons milk (nonfat, 2% or whole may be used, as can your preferred plant-based milk)

Instructions

In a mixing bowl, stir the cocoa powder into the melted butter. (Tip: a quart-size Pyrex measuring cup works well with many hand beaters, and the butter can be melted in it first.) Stir in the vanilla, and then add half the sugar and half the milk.
Stir to partially incorporate (I use the turned-off beaters－this prevents a powdered sugar dust cloud), and then beat on medium speed, adding the remaining sugar and enough milk to achieve a smooth, creamy consistency. If necessary, add more milk by the scant-teaspoon.

Notes

The frosting may be prepared several days in advance, covered with a piece of plastic wrap pressed onto the surface, and refrigerated. Before spreading on the cake, bring the frosting to room temperature and give it a good stir.

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