For the times you don't want an entire tub of chocolate frosting staring at you, tempting you to eat it with a spoon, there's small batch chocolate frosting. I've tested this recipe numerous times to perfect its smooth texture and intensely rich chocolate flavor. You can whip up this frosting in just 15 minutes for a few cupcakes, or a light layer on a small cake.
I originally developed this recipe to go with my small batch chocolate cupcakes. Each recipe makes the perfect amount of cupcake batter and frosting for four decadently rich frosted cupcakes.
This small batch chocolate frosting recipe is also great for topping just a light layer on a small cake or loaf of sweet bread. Chocolate-frosted banana bread, anyone?? (:
And don't worry - if you need more frosting, you can easily double or triple this chocolate buttercream frosting recipe to go with my lavender chocolate cake, carrot cake, or even a homemade wedding cake.
Ingredients
- Unsalted Butter - I recommend using unsalted butter to be able to control the amount of salt added to your frosting. Leave the butter at room temperature to soften. Cold, hard butter won't whip into fluffy frosting.
- Powdered Sugar - This super light and fine form of sugar creates the fluffy texture of frosting. Other types of sugar like granulated or brown sugar will be too grainy.
- Unsweetened Cocoa Powder - You can also use Dutch processed cocoa powder, which is usually a little less bitter.
- Espresso Powder - Optional espresso powder enhances the flavor of chocolate without adding a coffee flavor.
- Salt - You can use either table salt or fine sea salt. Kosher salt granules are too big to disperse evenly in the frosting.
- Milk
Recipe Video
3 Easy Steps Make Small Batch Chocolate Frosting
Step 1 - In a medium mixing bowl, beat the softened butter until it is pale yellow and fluffy, after 2 to 3 minutes.
Step 2 - Add the powdered sugar, cocoa powder, espresso powder, salt and milk.
Step 3 - Beat everything again on a low speed until it forms a soft and creamy frosting.
Recipe Tips and Trouble Shooting
- If your frosting is too thick or dry, add one teaspoon of milk at a time and mix it in to loosen the frosting.
- If your frosting is too runny, add one tablespoon of powdered sugar at a time and mix it in to stiffen the frosting.
- For even fluffier frosting, use heavy cream instead of milk. The higher fat content makes the frosting smoother. And heavy cream whips more air into the frosting, making it lighter.
- Since this is a buttercream frosting, the flavor and quality of your butter can make a big difference. If you can splurge on a high quality butter like Kerrygold, it'll make your frosting that much more delicious and luxurious.
- For dark chocolate frosting, use dark cocoa powder or black cocoa powder. Black cocoa powder will make the color of your frosting much darker. And it's been treated with an alkaline solution to reduce its acidity and bitterness.
- To make small batch vanilla frosting, leave out the cocoa powder. You can also add a half teaspoon of vanilla extract to enhance the vanilla flavor.
Frequently Asked Questions
How many cupcakes can I frost with this frosting?
If you pile your frosting thick and high, you can frost 4 cupcakes. But if you're just adding a moderate amount of frosting, you can frost anywhere from 6 to 12 cupcakes.
What size cake can I frost with this frosting?
You can use this small batch of frosting to decorate the top of a 6 inch cake or 8 inch cake. If you want to also frost the sides of your cake, I'd recommend to double the recipe.
What's the difference between chocolate icing and frosting?
Frosting is thick and fluffy, and it's used to decorate cakes and cupcakes. Icing is thin and glossy. It's more often used to add more intricate details on cookies and other baked goods.
Is butter or shortening better for frosting?
Butter adds a richer flavor and softer texture than shortening. However, shortening has a higher melting point, so it will make your frosting more stable. I always use butter in my frosting. But if you're planning to leave your frosted dessert out in the heat for a while, shortening may be a better option.
Small Batch Chocolate Frosting
Ingredients
- 4 tablespoon unsalted butter, softened to room temperature
- 1 cup powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon espresso powder (optional)
- 1 pinch table salt or fine sea salt
- 1 tablespoon milk
Instructions
- In a medium mixing bowl, use a large wooden spoon or electric hand whisk to beat the softened butter until it is pale yellow and fluffy, after 2 to 3 minutes.
- Add the powdered sugar, cocoa powder, espresso powder, salt and milk. Beat everything again on a low speed until it forms a soft and creamy frosting.If your frosting is too thick, add one teaspoon of additional milk at a time and mix it in, until it reaches a smooth consistency.
- Either prepare a piping bag with the chocolate frosting and pipe the frosting onto cupcakes or a cake. Or apply the frosting with a rubber spatula or a butter knife.
Video
Notes
- Store your frosting in an airtight container in the fridge to prevent it from drying out and getting crusty.
Leonard Caponegro
Perfect rich chocolate flavor. It's been a long time I've enjoyed a chocolate frosting as rich and decadent as this one. I can't wait to make it again.