Old-Fashioned Chocolate Frosting (Easy Cocoa Icing)

This old-fashioned chocolate frosting is rich, glossy, and made with just 5 pantry staples. 👇👇

A spoonful of smooth chocolate frosting.

Why I Love This Recipe

This is my go-to for quick, classic chocolate frosting. It’s foolproof, and ready in minutes. No mixer, no fuss—just a saucepan, a whisk, and that nostalgic chocolate flavor you’d expect from grandma’s kitchen.

Only 5 ingredients – all pantry staples
No mixer needed – just melt, whisk, and spread
Glossy and spreadable – perfect for cakes and brownies
Family friendly + budget friendly – fast, easy, and always a hit

You can also use it to frost classics like my Chocolate Mayonnaise Cake or Crazy Wacky Cake—both easy desserts.

Next up – Recipe Ingredients are below 👇👇

Powdered sugar, butter, milk, cocoa powder, and vanilla are in small white bowls.

Recipe Ingredients

2 Tbsp butter
¼ cup unsweetened cocoa powder, sifted
1 cup powdered sugar
2–3 Tbsp milk (start with 2 Tbsp and add 1 more if needed)
¼ tsp vanilla extract

For more easy icing ideas, try my classic cream cheese frosting.

Step-By-Step Instructions 👇👇

STEP 1: Sift Dry Ingredients

Add the ¼ cup sifted cocoa powder and 1 cup powdered sugar to a flour sifter or fine mesh strainer to help prevent clumps. Transfer the sifted mixture to a medium bowl.

Chocolate frosting ingredients are mixed together until smooth.

STEP 1: Mix Together

Melt 2 Tbsp butter in the microwave. Add it to the powdered mixture along with 2 Tbsp milk, and ¼ tsp vanilla extract. Beat with a whisk or hand mixer until smooth and creamy. Drizzle or spread over your cake, cupcakes or brownies and serve!

Note: If the frosting seems too thick, add 1 more tablespoon of milk and mix again until it reaches your desired texture.

Recipe Tips

Sift the cocoa powder to prevent clumps
Use heavy cream instead of milk for a richer texture
For a thinner frosting (great for drizzling), add a splash more milk
Doubles easily for 9x13 cakes or layer cakes
Use while still slightly warm—it spreads beautifully

Old-fashioned chocolate frosting on cake.

I love pairing this with simple sheet cakes like my Chocolate Angel Food Cake or Old-Fashioned Chocolate Cake. It also spreads beautifully over brownies—try it on my Homemade Brownies.

Variations and Substitutions

Swap vanilla for almond or peppermint extract for a flavor twist
Add a pinch of sea salt to enhance the chocolate
For mocha frosting, stir in ½ tsp instant espresso powder
Make it dairy-free with plant-based butter and milk

How To Store Leftovers

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 1 month.
To Use: Let thaw in the fridge, then bring to room temp and re-whip.

FAQs

Help! My Frosting is Lumpy

This can definitely happen but it will still taste really good! I recommend sifting the cocoa powder and powdered sugar to avoid clumps. I also recommend using an electric mixer and mixing for 2-3 minutes to help prevent this.

Can I make old-fashioned chocolate frosting ahead of time?

Yes—store in the fridge and re-whip or stir before using. You may need to bring it to room temperature first.

Can I use this on cupcakes or brownies?

Absolutely. It’s great for any baked good and sets with a soft, glossy finish. It’s also delicious on layer cakes or rich desserts like Double Chocolate Cheesecake.

Is this the same as fudge frosting?

Not quite—this one is a little lighter and more spreadable, but has that same rich, cocoa-forward flavor.

Have A Question?

Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
Got a question? Ask in the comments—I’m happy to help.

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