Our homemade chocolate frosting recipe is made with just a few simple ingredients and it’s perfect for creating delicious chocolate desserts. I love cake frostings, especially this easy chocolate buttercream frosting because it tastes better than the store-bought version. You can use this simple chocolate frosting for yellow cake, for glazing donuts, and for other desserts such as chocolate peanut butter cookies. It is really delicious and versatile and I know you will love it.
What is chocolate frosting?
Chocolate frosting or chocolate icing is a type of buttercream frosting made with cocoa powder, butter, sugar milk, and vanilla, it is usually quite thick and creamy and is used to frost cakes, cookies, and cupcakes. The butter makes the frosting smooth and creamy, while the cocoa powder gives it a rich chocolatey flavor which makes it perfect for spreading on chocolate cake.
Making your own homemade chocolate frosting recipe is easier than you might think! All you need are really basic ingredients that I think you already have sitting in the pantry. This chocolate frosting recipe is easy to recreate within a few minutes by combining cocoa powder, and butter to whip, then gradually add sugar and cream or milk to the mixture until well combined. The resulting buttercream frosting is delicious, silky, and creamy.
The key to getting the right consistency of frosting is to beat the butter and cocoa powder together until they’re light and fluffy. Then, add the confectioner’s sugar and slowly follow with the milk or cream until you reach the desired consistency.
Chocolate frosting is a delicious and easy filling for cakes, it can be made into a really light or dark chocolate buttercream depending on the type of chocolate or cocoa powder used. If you want a really thick and creamy frosting, more icing sugar can be added to achieve that, while a lighter frosting can be achieved by adding more milk or whipping cream. For an extra-fancy touch, you can top the frosting with some chopped nuts or shaved chocolate.
This chocolate frosting recipe used cocoa powder to create a rich, chocolatey flavor however if you want to make your chocolate frosting without cocoa powder, there are many other options for chocolate frosting recipes, you can make yours with chocolate chips, melted chocolate, or chocolate bars and you can also use it as a filling for pastries or as a topping for ice cream. You can decide to use milk chocolate or dark chocolate if you choose, it all depends on what you want.
A simple process of making chocolate frosting at home involves creaming soft butter in a bowl, followed by adding powdered sugar and cocoa powder and mixing until combined and fluffy. A little bit of milk or heavy cream is added to get the desired consistency and you have your chocolate frosting recipe ready. Then spread the frosting on your cake or cupcakes. If you are looking for the best chocolate frosting recipe for your chocolate cake, you have got one already. You can also check out this easy buttercream icing.
Ingredients for chocolate frosting recipe
- 1 cup of salted butter
- 3 and 1/2 cups of confectioner’s sugar (Icing sugar
- 1/3 cup unsweetened natural cocoa powder
- 3-4 tablespoons of whole milk or heavy cream
- 2 teaspoons of pure vanilla extract
What this chocolate frosting recipe is made of
Salted butter
Butter is often used in the chocolate frosting because it creates a smooth and creamy texture. It helps to give the frosting a distinctive flavor, it emulsifies the liquids in the frosting and keeps it spreadable. I used salted butter because it contains a reasonable amount of salt in it and I didn’t have to add extra salt to the frosting again, however, you can choose to use unsalted butter if you are not sure of the amount of salt your butter is made of. Be sure to add a pinch of fine salt to the frosting to taste.
If you don’t want to use butter at all in your frosting, you can substitute that for shortening, but have in mind that it will have a different texture and taste. you can use other types of frosting if you prefer. For example, vegetable shortening or oil can be substituted for butter if you want to make vegan chocolate frosting without butter.
Confectioner’s sugar
Icing sugar or confectioner’s sugar has a really fine texture, it is used in chocolate frosting recipe to add thickness and sweetness to it. If you like your chocolate frosting to be very sweet, add more icing sugar and beat and have it in mind that the more sugar you add, the thicker your frosting will become. In that case, you have to add more milk or cream to thin out the consistency. I love to sieve the sugar first before adding it to the rest of the ingredients; this helps to get rid of a few sugar granules that might have escaped into the bag and may also help get rid of small balls of sugar that are sometimes formed when the bag was formally opened.
One of the reasons why I love icing sugar is its fine consistency which makes it easier to blend with the other ingredients. This also helps create a smooth and spreadable frosting that is perfect for decorating cake or cupcakes. Conversely, if you use caster sugar or granulated sugar in your frosting, you will end up with a really stiff and grainy chocolate frosting which is difficult to work with. Make sure to use confectioner’s sugar or powdered sugar if want to achieve a really smooth, creamy chocolate frosting.
If you are trying to reduce your sugar intake in your frosting recipe try making a sugar free chocolate frosting, and substitute sugar for powdered monk fruit, swerve confectioner, and granulated sucralose sweetener, powdered stevia, Truvia, or pure maple syrup, and frosting will still turn out great.
Natural cocoa powder
Cocoa powder is a major ingredient in chocolate frosting recipes. It gives the frosting a rich chocolate flavor and helps thickens it just like icing sugar. It is what gives the frosting its signature deep brown color. I used pure cocoa powder and I sifted it first to get a really smooth powder in this chocolate frosting recipe. Any brand such as the classic Hershey’s Unsweetened Cocoa Powder will work.
However, if you can’t get natural cocoa powder, you can use Dutch process powder instead or opt for chocolate bars for your chocolate frosting. Just be sure to use the right amount as too much cocoa powder will make the frosting bitter and too thick, while too little will make it white in color.
Whole milk or cream
Adding a few tablespoons of whole milk or cream to chocolate frosting can make it smoother and spreadable. If you want to thin down your chocolate frosting, just add a few tablespoons of milk or cream to it and keep adjusting until you reach the desired consistency but have in mind that too much milk or cream will make the frosting soft and runny.
The bottom line is if you want a light chocolate frosting, use more milk but if you want a very thick fluffy chocolate frosting, use less milk in it. Conversely, if you are lactose intolerant, you can choose to make dairy free chocolate frosting and substitute milk or cream with plant-based milk like almond milk, coconut milk, or oat milk.
Vanilla extract
Adding vanilla extract to chocolate frosting can make it a little more interesting, complex, and flavorful. Vanilla gives complex flavors that complement the sweetness of chocolate, making it a perfect pairing with other ingredients like butter, and milk. If you want a bit more flavor in your frosting, try adding increasing the vanilla. you can also opt for other flavors like almond, pineapple, lemon, mint, or strawberry extract
How to make chocolate frosting
Start by sieving the icing sugar first into a bowl. Also, sieve the cocoa powder to remove extra lumps from it. If you want a really smooth chocolate buttercream frosting for your cake or cupcakes, make sure not to skip this step.
Using a stand mixer with the paddle attachment beat butter until creamy and fluffy, this will take about 2 to 3 minutes to get this fluffy consistency.
Add cocoa powder to the butter and beat on low speed for a minute until well combined. You can cover the top of the stand mixer with a tea towel or with the plastic cover that came with the mixer to prevent the cocoa powder or sugar from flying everywhere.
Gradually add in 3 and 1/ 2 cups of confectioners’ sugar and beat still on low speed. You can add 1 tablespoon of milk after each addition if it appears too thick, this will help the mixer to spin easily.
I recommend you add about a ½ cup of the sugar at a time and beat as you do. You don’t want to rush this process because you want the sugar to combine well with the butter mixture. And make sure to maintain a low speed until you are done adding all of these.
Once you used up all the confectioners’ sugar you should end up with a really thick chocolate frosting. This is the time to flavor this with vanilla or any other extract of your choice and if you are not using salted butter just like me, you can add a pinch of salt to your frosting at this time too. Beat this on high speed for a minute and you are done.
If your chocolate frosting is too thin, add more sugar or cocoa powder to thicken it and if it is too thick at the end of the day, you can add a couple of tablespoons of milk to adjust the consistency.
Now that you have a very thick and creamy chocolate frosting on hand, go ahead and decorate your yummy cupcakes with them as you like.
This frosting is also great on cake layers. If you are frosting a really large cake let’s say a three-layer cake, make sure to double or triple this buttercream frosting, the recipe is quite easy to replicate.
What is the difference between chocolate frosting and chocolate icing?
The difference between frosting and icing is really controversial to a lot of people but I’m going to break it down based on my understanding. Cake frosting is made from butter or cream cheese, while basic icing or glaze with a clear consistency is made using powdered sugar, a little bit of milk, water, or lemon juice. This basic icing works well for glazing donuts, pound cakes, and cookies and is most times used by dripping or draping it over cakes and other desserts.
Chocolate frosting and chocolate icing mean the same thing and are usually affected by different regions. For example, the majority of people from the UK may refer to frosting as icing, and most times, you could hear words like royal icing. However, the American call this “buttercream frosting” or they sometimes coined it as a single word “frosting”.
The words frosting and icing can only be differentiated based on the ingredients used. Frosting usually has a really thicker, creamy, fluffy, and spreadable consistency and it is often used for covering cakes, cupcakes, and other desserts. While basic icing is more like syrup or glaze; this type of icing has a thinner, watery, and transparent consistency and hardens as soon as it dries.
Additionally. when people are referring to a more complex icing like buttercream icing they are actually saying the same thing as buttercream frosting; this is made from butter or cream cheese, egg whites, ground almonds (marzipan), and is often used as a filling between layers of cakes or used to wholly or partially cover the outside of a cake or other desserts.
What to use if you don’t have cocoa powder
If you don’t have cocoa powder handy when you plan to make chocolate buttercream frosting, there few substitutes for you to rely on:
- Use baking chocolate
- Chocolate chips
- Expresso powder
- Carob chips
- Chocolate syrup
- Hot cocoa mix
- Dutch process cocoa powder
Use baking chocolate
This is the first option for you to choose if you are left to choose among other substitutes. Chocolate range from bitter chocolate, dark chocolate, and milk chocolate to semi-sweet chocolate bars. you will want to melt the chocolate first in the microwave or over a double boiler as you normally do, let it cool, beat the butter and confectioners sugar until creamy and fluffy, add the melted chocolate to the buttercream and beat until really combined, flavor it with vanilla or any other liquid extract. if your recipe calls for 4 tablespoons of cocoa powder, use 3 tablespoons of melted chocolate in it, this will still give the rich flavor of chocolate and add a deep chocolate flavor to the frosting.
Also, have it in mind that chocolate bars have a high percentage of fat in them, which means you should reduce the amount of butter in your chocolate buttercream frosting recipe. they may also turn soft after being melted and are also very soft, you may not want to add milk or cream anymore to your frosting, so as not to affect the consistency.
Use chocolate chips
You can use chocolate chips as a substitute for cocoa powder if necessary. However, it’s important to make sure that the chocolate chips are finely ground so that they will thicken the frosting properly. If they’re not finely ground, the chips will start to clump together and won’t mix well with the other ingredients.
Expresso powder
Expresso powder can be used in place of regular cocoa powder to give your frosting a dark, rich flavor. but have in mind espresso powder is more concentrated and contains caffeine, so it may not be used in recipes that kids will eat. If you want to use Expresso Powder in place of Cocoa Powder, you will need to go in with about 2 to 3 tablespoons first and keep adjusting until you have the perfect consistency and flavor. Just be sure to use a little less of the powder so that it doesn’t overpower the chocolate flavor.
Carob chips
Carob is a natural replacement for cocoa powder, as it has a similar flavor and texture. However, carob does have a slightly different composition than cocoa. So, it’s important to add it in small amounts so that the frosting doesn’t taste too distinct from regular chocolate frosting.
Chocolate syrup
Chocolate syrup can be used in many frosting recipes, including chocolate buttercream frosting. Simply replace 1/2 cup of cocoa powder with a teaspoon of chocolate syrup and you will have a delicious and chocolate-flavored frosting. have in mind it’s best to start with a lower amount of syrup and add more as needed to achieve the desired taste.
Hot cocoa mix
Hot cocoa mix can be used as a substitute for cocoa powder in many recipes, but there are a few things to keep in mind. First, the hot cocoa mix is made from cocoa powder, sugar, and milk, which means that it has a slightly different flavor than cocoa powder.
Dutch process cocoa powder
This is a type of cocoa that has been treated with an alkali. This process makes the cocoa powder harder and more stable, which makes it ideal for chocolate frosting and other baked goods. Dutch process cocoa is usually used in baking because it has a slightly stronger flavor and darker color than natural cocoa, making it a great choice for those who like their chocolate dark and rich. This type of cocoa powder is available in most grocery stores, and it can be used in place of regular cocoa in most recipes.
How can I make chocolate frosting taste better?
There are a few ways to make chocolate frosting taste better. One way is to use good quality cocoa powder. This will give the frosting a richer flavor and a slightly darker color. Another way to improve the taste of chocolate frosting is to add more sweetener. Sweeteners like honey or maple syrup can help make the frosting sweeter without adding too much sweetness overall.
Finally, using high-quality chocolate can make a big difference in the flavor of the frosting. Dark chocolate, for example, has a stronger flavor that can enhance the sweetness of other ingredients in the frosting. try adding some chocolate to it. This will make the frosting more intense and chocolatey.
What happens if you add too much cocoa powder to buttercream frosting?
If you add too much cocoa powder to your buttercream frosting, it will turn out too chocolatey and bitter. The cocoa powder will absorb all of the moisture from the butter and sugar, leaving you with a frosting that is very dry, crumbly, and difficult to spread. Also, the chocolate flavor will be too strong and the frosting will be darker in color. You may also notice that the frosting is more dense and more firm if you add too much cocoa powder.
One way to fix this is by adding more powdered sugar to help sweeten it up. Though the frosting will become dense and very thick, however, more cream or milk can be added to help thin out the consistency. You can always add more cocoa powder a little at a time until you reach the desired flavor if you want a richer chocolate flavor
Can you put melted chocolate on buttercream?
If you are wondering if you can put melted chocolate on buttercream frosting the answer is yes you can. Adding melted chocolate to buttercream is a great way to add extra richness and flavor to your frosting, but this depends on the type of chocolate you are using.
Before you add your melted chocolate to the frosting, consider using high-quality chocolate. Make sure to temper it properly before using it on buttercream; this means melting it until there are no single lumps.
Also, remember to cool it down completely before adding to the frosting, if you add warm or hot melted chocolate to the buttercream, it will melt and cause it to become runny or watery.
How do you fix bitter chocolate frosting?
There are a few ways to fix bitter chocolate frosting. The first thing to do is to add more sugar. If that doesn’t work, you can also try adding a little bit of milk or cream to the frosting to suppress the taste or try covering it with another layer of sweet frosting. Finally, if all else fails, you can try adding melted chocolate o it. This will help to balance out the bitterness and make the frosting sweeter.
Can you color chocolate frosting?
Chocolate buttercream frosting can be colored if you want a darker colored frosting, simply add a food colorant to the frosting and mix well to combine before you start to frost your cake or cupcake.
Here is a simple way to do that. After making your chocolate frosting, add 1 to 2 drops of whatever food color you want and mix to combine well. Check to see if you are satisfied with the shade, add more drops if it is not enough, and mix until you have achieved the exact shade you want. Leave the frosting to sit for like 20 minutes or more before use, this will allow the color to be more saturated into the frosting making it more pronounced.
To prevent the consistency from changing, it is best to use a gel food color, liquid food color contains much water and may make your frosting runny. Some popular colors to use for chocolate buttercream frosting are yellow, red, green, blue, black, and purple. You may want to experiment with different colors until you have an exact color mix that you love.
Does chocolate buttercream frosting need to be refrigerated?
Chocolate buttercream frosting doesn’t need to be refrigerated, but it’s always a good idea to keep it in the fridge if you want to make it ahead of time. However, if you used perishable ingredients like egg, milk, or cream in your chocolate buttercream, it should be stored in the fridge to help it last longer. If you plan on using your chocolate frosting within the same day or in a few days’ time, there will be no need of refrigerating it as most frostings can be stored at room temperature for about 3 to 4 days without any problems.
Can you use drinking chocolate instead of cocoa powder for icing?
You can use drinking chocolate instead of cocoa powder for icing, but the results may not be what you expect. Drinking chocolate is made with cocoa beans that have been ground into a fine powder and mixed with milk, sugar, and flavors, it will give a thin consistency to the icing. if you’re looking for a thick and fluffy frosting, using drinking chocolate won’t give you that.
Cocoa powder on the other hand is made from cocoa beans that have been roasted and ground up. It has a more intense flavor than drinking chocolate and can help thicken your frosting.
How do you thicken icing without icing sugar?
There are a few ways to thicken icing without using icing sugar.
One way is to add more cocoa powder to the frosting. This will make the frosting denser and give it a richer flavor. You can leave the bowl of frosting in the fridge to sit for a couple of minutes first before you beat it again
Another way to thicken frosting is to add more butter to the recipe. This will make the frosting smoother and more spreadable. Finally, you can add a little bit of flour or cornstarch to the frosting to help bind it together and become thicker. Use meringue powder or gelatin- mix gelatin with hot water until well dissolved, add about 2 tablespoons of dissolved gelatin into the frosting, and beat until you have the desired consistency. leave to sit in the fridge for a couple of minutes until it thickens up
Add two tablespoons of meringue powder to the frosting together and whisk to combine then let it chill in the fridge for about 10 minutes.
What to do with leftover chocolate frosting
If you have any leftover chocolate frosting and have no idea what to do with it there are so many recipes or things you can do with it. Sometimes I combine it with my cake mix to make a delicious chocolate cake with a nice fluffy outcome.
If you are going to use your leftover frosting this way, make sure to cut down on the amount of sugar and butter that the recipe calls for. The leftover chocolate frosting adds a really delicious flavor and texture to cakes and other baked goods. Below are some other things you can do with leftover frosting.
- You can use leftover chocolate frosting as a glaze for bundt cake, or carrot cake.
- You can use it to frost cake pops or make chocolate cake pops with it.
- Spread it on sugar cookies.
- Make coconut snowballs with it.
- Left-over chocolate frosting is great on no-bake peanut butter bars
- Turn it to chocolate fudge.
- Make chocolate cookies with chocolate frosting.
- Make chocolate custard pudding with it.
- It can also be used to coat chocolate bounty.
- Add it be used to make chocolate banana bread.
- Make peanut butter cookies with your chocolate frosting
- You can use it in your protein bars
Chocolate frosting recipe
Equipment
- 1 Stand mixer
- 1 Silicon spatula for scraping the sides of the mixer bowl
- 1 Rose nozzle any kind of nozzle will do
- 1 Decorating bag
Ingredients
- 1 stick 230g salted butter
- 3½ cups 425g confectioner's sugar
- ½ cup 42g pure cocoa powder
- 2 to 3 tbsp whole milk you can use heavy cream or whipping cream instead.
- 2 tsp pure vanilla extract Almond, pineapple, lemon or strawberry extract are great options too.
Instructions
- Start by sieving the icing sugar first into a bowl, and also sieve the cocoa powder to remove extra lumps from it. If you want a really smooth chocolate buttercream frosting for your cake or cupcakes, make sure not to skip this step.
- Using a stand mixer with the paddle attachment, beat soft butter until it turns out creamy and fluffy, this will take about 2 to 3 minutes to achieve a fluffy consistency. You can always scrape down the sides of the bowl with a spatula and beat again.
- Add cocoa powder to the butter and beat on low speed for a minute until well combined. Be sure to cover the top of the stand mixer with a tea towel or with the plastic cover that came with the mixer to prevent the cocoa powder or confectioner's sugar from flying everywhere.
- Gradually add in 3 and ½ cups of confectioners’ sugar and beat on low speed.I recommend you add about a ½ cup of the sugar at a time to beat, you don’t want to rush this process because you want the sugar to combine well with the butter mixture. And make sure to maintain a low speed until you are done adding all of these.
- You can add 1 tablespoon of milk to the mixture every each addition of sugar if the consistency appears to thick, this will help the mixer to spin easily.
- Once you have used up all the confectioners’ sugar, you should end up with a really thick chocolate frosting. Stop the mixer and scrape down the sides of the bowl and beat again.
- This is the time to flavor the frosting with vanilla or any other extract of your choice and if you are not using salted butter like I didn't, you can add a pinch of fine salt to your frosting at this time too.
- Beat the frosting on high speed for a minute until it is well combined
- If your chocolate frosting is too thin, add more sugar or cocoa powder to thicken it and if it is too thick at the end of the day, you can also add a couple of tablespoons of milk or cream to adjust the consistency.
- Now that you have a very thick and creamy chocolate frosting on hand, go ahead and decorate your yummy cake or cupcakes to give them that amazing decoration.
Video
Notes
How do you make frosting less runny?
If your frosting is too runny these are the few things you should consider doing. First of all, make sure all the ingredients are at room temperature. This will help them mix more easily and also allow the frosting to firm up and become fluffy. Secondly, avoid adding too much liquid such as cream, milk, food color, or liquid extract to the frosting; this will only make it runnier. Thirdly, add more icing sugar to the frosting, this will help to thicken it. Lastly, let the ratio of icing sugar be more than butter, and make sure not to use melted butter for your frosting, it is way too difficult to beat melted butter into a fluffy consistency.Does buttercream harden in the fridge?
All buttercream will eventually harden up in the fridge which can make it difficult to frost cakes or cupcakes, if you are concerned about this, you can remove the frosting to sit at room temperature prior to the time you want to use it, then whisk it by hand or using a mixer to combine. A few splashes of milk or cream can be added to help smoothen it and return it to its fluffy and smooth consistency again.How far in advance can this chocolate frosting be made?
You can make buttercream frosting up to three days in advance, but it’s best to use it within a few days. However, if you want to keep it longer than that, make sure to pack it in a resealable bag or safe container and store it in the fridge for up to a week. When you’re ready to use it, let it sit at room temperature for about an hour so that it will become soft and easy to spread. Make sure to give it a nice whisk to return to its smooth and fluffy state before using. I have also used this chocolate frosting to frost a cake three days in advance and it turned out great. The frosting was still in good shape and the cake still had its great taste. I recommend this chocolate buttercream frosting for everyone, as it is simple to make and lasts longer in a cool and dry temperature even without being refrigerated.How to store chocolate buttercream frosting
The best way to store chocolate frosting is to pack it into a freezer bag or in a safe bowl; cover the bowl with a cling film to prevent water from coming in contact with the frosting, then cover again with a fitting lid and freeze. This can last up to 3 months without spoiling. When you are ready to use it to decorate your cake, remove and place it in the refrigerator overnight to thaw. Let it come to room temperature again. It can also be refrigerated if you are going to use it within a short time. Simply place it in a safe bowl and cover it with a fitting lid and place it in the fridge. It can stay safe in the fridge for about 7 to 10 days; when you want to use it, bring it out to sit at room temperature for a couple of hours, whisk it nicely and then use it as you want.Variations
- Vegan chocolate frosting- Vegan chocolate frosting is made with vegan butter, plant-based milk, and cocoa powder
- Peanut butter chocolate frosting- This frosting is made with creamy peanut butter, melted chocolate/cocoa powder, and icing sugar, it has a delicious chocolatey flavor as well as a peanut butter kick. Plus, it is vegan and gluten-free.
- Cream cheese chocolate frosting- The main ingredient in cream cheese chocolate frosting is cream cheese, other ingredients include cocoa powder or baking chocolate, powdered sugar, cream, and vanilla.
- Fudge chocolate frosting- This is made by combining butter, chocolate, or cocoa powder in a pan to melt until smooth. Icing sugar, milk, and flavors are added later once the mixture has cooled and then mix to blend.
- White chocolate- This is made with melted white chocolate.
- Milk chocolate frosting- Milk chocolate is made with milk chocolate bars that have been melted.
- Whipped chocolate frosting- This type of frosting is made with butter, sugar, and heavy cream, this is also called chocolate whipped cream frosting.
- German chocolate frosting- German chocolate frosting is a chocolate buttercream frosting that is popular in Germany. It is made by combining egg yolks, brown sugar, granulated sugar, butter, and evaporated milk to cook until it thickens up. It is finally flavored with vanilla and topped with coconut flakes and pecans or other nuts.
- Chocolate ganache frosting- It is a sugary syrup made from chocolate and heavy cream as the main ingredients.
- Coconut cream chocolate frosting- This is a rich and creamy frosting made from whipped coconut cream, cocoa powder, or dairy-free chocolate, powdered sugar, and almond or coconut milk.
- Other variations include condensed milk chocolate frosting, dairy free chocolate frosting, and sour cream chocolate frosting.
Different flavor combinations for chocolate frosting
Chocolate frosting can be made in a variety of flavors, including chocolate, vanilla, and champagne.- Coconut milk or cream- chocolate and coconut are great combinations and are perfect for those who want a tropical flavor in their frosting.
- Expresso powder- you can add espresso powder to make chocolate espresso frosting- this frosting is perfect for those who love the classic combination of chocolate and strong coffee flavor.
- Vanilla: Add more or a little vanilla extract to help enhance the flavor of your frosting.
- Salt:- adds a little saltiness to offset the sweetness of the other ingredients. –
- coffee- you can even make a delicious chocolate coffee frosting by adding a little bit of coffee to mix.
- Orange extract- this goes a long way when added to frostings.
- Nutella- a little bit of netulla in frosting is perfect for those who love the classic combination of chocolate and Hazelnut flavor.
- Salted caramel- caramel chocolate frosting is also a great frosting for cake or cookies.
- Peppermint extract- a little peppermint extract can add a nice cool flavor to your frosting too.