Creamy Chocolate Frosting

Photo by Con Poulos
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  • Makes 2 3/4 cups (enough to frost an 8- or 9-inch layer cake or 24 cupcakes)
  • Hands-On Time
  • Total Time


  1. Check 1 1/2 pounds (24 ounces) semisweet chocolate, chopped
  2. Check 1 1/2 cups unsalted butter (3 sticks), at room temperature


  1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until melted. Let cool to room temperature (do not let it solidify).
  2. Using an electric mixer, beat the butter until creamy. With the mixer running, slowly add the chocolate and beat until combined and smooth.