Dark Chocolate Frosting

Alicia Wattley


Both dark cocoa powder and regular cocoa powder may be used in this recipe with marvelous results. I can't stress how important it is to sift both the cocoa powder and confectioner's sugar otherwise you'll have a most lumpy bowl chocolate frosting!


☆☆☆☆☆ 0 votes

3 cups
10 Min
No-Cook or Other


  • 2/3 c
    dark cocoa powder, sifted
  • 7 Tbsp
    boiling water plus more if needed
  • 8 Tbsp
    butter, softened
  • 3 c
    confectioners' sugar plus more if needed
  • 2 tsp
    vanilla extract

How to Make Dark Chocolate Frosting


  1. In a large mixing bowl, add cocoa powder and boiling water. With a wooden spoon, stir by hand until the cocoa and water become a smooth mixture.
  2. Using an electric mixer on low-speed, add the softened butter and mix until completely combined.
  3. Add the confectioner's sugar and vanilla extract and beat on low until most of the sugar has been incorporated. Scrape down the sides of the bowl and and beat on medium speed until the frosting is smooth. The longer the frosting is beaten the lighter in color and fluffier it becomes. If the frosting is too stiff, add hot water one teaspoonful at a time. If the frosting is too loose, add SIFTED confectioner's sugar one tablespoon at a time.

Printable Recipe Card

About Dark Chocolate Frosting

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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