5-Minute Thick Chocolate Frosting Recipe (Old-school)
My thick 5 minute chocolate frosting is rich in chocolate flavor and perfect for spreading on desserts. It comes together in minutes using simple ingredients like cocoa, butter, and hot milk. My favorite way to use it is for brownies!
Hey team, Nick here. I know we all want super smooth fluffy frosting. My Ermine frosting delivers on that. But if you’re after something nostalgic, this one hits the spot. Actually, for me, this brings back memories of the type of frosting my mum would use on her Christmas yule logs. It sets with a bit of a crust after you’ve spread it on. I love that! It’s like going back in time before the internet perfected frosting.
It’s fluffy and creamy like a traditional buttercream frosting, but to me it’s more of an chocolate icing that you can quickly whip up and spread on some chocolate cupcakes or even on my fluffy vanilla cake on the weekend. It’s thick and easy to spread too which makes it a great kids baking project while the cupcakes are in the oven.
My favorite way to use this frosting
I love using it on my cosmic brownies. It adds sweetness, but it also adds a creamy richness that makes those chocolate brownies even more irresistible. And when you cut into the brownie, you can actually see how creamy it is.
Tip – I know some people chill their slices because they prefer super clean cuts, but if you slice your frosted brownies when everything’s at room temp, the frosting looks even creamier and the brownies look less like fudge! Let the cuts be messy! It’s the 90’s!
Why it tastes so bloody good!
This recipe uses cocoa powder for a really rich chocolate flavor. I like using Dutch processed cocoa powder, but any type will work. I also like using a good dose of salt. I like making this a tad saltier than other recipes because It cuts through the sweetness and almost gives it a salted caramel flavor. And finally, a good splash of vanilla adds a bit of extra flavor.
How to make the frosting
- Run the sugar, cocoa powder and salt through a sieve into a large bowl. It’ll help get rid of lumps. Give it a stir with a whisk. Then add the softened butter and mix using an electric mixer. Mix for a couple minutes until the mixture looks crumbly.
- Add the warm milk and mix until the frosting is fluffy and creamy. A couple minutes on medium high speed should do it
Tip – This frosting is totally doable with a spatula, it just won’t come out as fluffy.
How to store your frosting
This frosting is best used the day it’s made but you can store it in an airtight container at room temperature for a couple days. Just whip it again to freshen it up.
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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5-Minute Thick Chocolate Frosting Recipe (Old-school)
My thick chocolate frosting is smooth, rich, and glossy, made in minutes with cocoa, butter, and hot milk for the perfect brownie topping.
Serves 1
Ingredients
Quick Chocolate Frosting
- 340 g powdered sugar, icing sugar
- 60 g Dutch processed cocoa powder, sifted (see notes)
- 1/2 tsp fine salt
- 120 g unsalted butter, softened (see notes)
- 80 g hot milk
- 1 tsp vanilla extract
Instructions
Quick Chocolate Frosting
- Combine dry ingredients – Run the powdered sugar, cocoa powder and salt through a sieve into a large mixing bowl. Use a whisk to combine.
- Mix in butter – Add the softened butter and use an electric hand mixer to beat on medium speed until it’s broken up a little and looks crumbly. About 2 minutes.
- To finish the frosting – Add the hot milk and vanilla extract. I warmed mine up in the microwave until it was warmer than warm. Almost hot. Do this right before you add it so it doesn’t form a skin. Then mix until combined and it becomes a spreadable consistency.
Notes
Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Softened butter – Your softened butter should be firm enough that it holds its shape but yield gentle pressure when pressed with your finger. You can soften your butter using one of two ways. Room temperature method: you can do this by taking your butter out of the fridge and cutting into cubes. Let it sit at room temperature for 1 hour before using. Microwave method (quicker): cut into cubes and place in a heatproof bowl or plate. Microwave for 10 seconds at a time until it’s soft but firm enough to hold its shape with some resistance.
Storage – This frosting can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 2379kcal
Carbonhydrates: 378g
Protein: 15g
Fat: 108g
Saturated Fat: 68g
Polyunsaturated Fat: 4g
Monounsaturated Fat : 29g
Trans Fat : 4g
Cholesterol: 268mg
Sodium: 1226mg
Potassium : 1074mg
Fiber: 22g
Sugar : 338g
Vitamin A: 3128IU
Calcium: 209mg
Iron: 9mg
Nutrition Disclosure
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