To some, chocolate frosting is the ultimate comfort food. To indulge, slather on graham crackers for a quick snack or frost our chocolate malt cake with it for a triple-malt indulgence.

Game plan: Melting chocolate is easy in the microwave. Simply place chopped chocolate in a heatproof bowl and microwave on high for 1 minute, stirring halfway through.

The frosting will last up to 1 week stored in an airtight container in the refrigerator.

  • Yield: 2 cups
  • Difficulties: Easy
  • Total: 10 mins 
  • Active: 10 mins

Ingredients (4)

  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1 1/3 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 3 ounces unsweetened chocolate, melted and slightly cooled


  1. Beat butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  2. Stop the mixer and add powdered sugar. Turn the mixer to low, then gradually increase the speed until the powdered sugar is completely incorporated.
  3. Turn the mixer off and add vanilla and chocolate. Beat on medium-high speed until the frosting is airy and thoroughly mixed, about 3 minutes. Use to top cookies, cupcakes, or cakes.