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

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 👇👇

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.
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
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
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.
Yes—store in the fridge and re-whip or stir before using. You may need to bring it to room temperature first.
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.
Not quite—this one is a little lighter and more spreadable, but has that same rich, cocoa-forward flavor.
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Old-Fashioned Chocolate Frosting
Ingredients
- 2 Tbsp butter
- ¼ cup unsweetened cocoa powder - sifted
- 1 cup powdered sugar
- 2 –3 Tbsp milk - start with 2, add more if needed
- ¼ tsp vanilla extract
Instructions
- Sift cocoa powder and powdered sugar into a bowl to remove clumps
- Add melted butter, milk, and vanilla
- Whisk or beat until smooth and creamy
- If too thick, add a little more milk to adjust consistency
- Drizzle or spread over cake, cupcakes, or brownies
Recipe Notes:
- Sift cocoa for a smooth texture
- Use heavy cream for a richer flavor
- Use frosting while slightly warm for easy spreading
- Store leftovers in the fridge for up to 5 days
- Freeze for up to 1 month, thaw, and re-whip
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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