Chocolate Frosting

What, what! Shout out to my chocolate frosting fans! 😉

I have something special to share with you next week that uses this chocolate frosting!

Get excited and have a superb weekend!

Yay Friday!

Would you eat this on cupcakes? a cake? or by the spoonful? OR ALL THREE?

Have any fun plans for the weekend? Superbowl party perhaps?

Chocolate Frosting

adapted from Betty Crocker


  • 1/2 cup Ghirardelli 60% cacao chocolate chips
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/3 heavy cream
  • 3 cups powdered sugar


  1. In a microwavable bowl, microwave the chocolate chips in 30 second intervals, stirring in between, until melted. Set aside to cool for 10 minutes.
  2. In a large bowl (or your stand mixer), beat the butter until creamy (20 seconds).
  3. Beat in the vanilla and heavy cream.
  4. Beat in the powdered sugar (1 cup at a time) until incorporated.
  5. Pour in the melted chocolate and beat until mixed.
  6. Decorate as desired!

Servings: Frosts a dozen cupcakes, fills and frosts one 8″ or 9″ two layer cake.


  1. I just made this. It is awesome! It tastes like a milkshake. I could eat myself sick! I did not have the heavy cream so I threw in some 2% milk and some ricotta cheese (left over from lasagna). I’m guessing those added up to the 1/3 I needed, maybe a tad bit more. I also used regular store chocolate chips so, I added more chips. It is the best icing I have ever made. I will be making this again!

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