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This small batch chocolate frosting is rich, creamy, and full of deep chocolate flavor. Made with simple ingredients and ready in minutes, it’s the perfect amount for frosting a small cake, a few cupcakes, or cookies.
Why You’ll Love This Recipe
- Simple and Quick: Comes together in minutes with just a few basic ingredients.
- Rich Chocolate Flavor: Made with cocoa powder and butter for a deep, smooth chocolate taste.
- Perfectly Portioned: Just the right amount to frost a small cake, a few cupcakes, or cookies without any waste.
- Scales Easily: Need more? This recipe doubles or triples easily if you’re baking for a larger group.
I love this chocolate buttercream frosting recipe so much! It’s rich, creamy, and made with ingredients I always have on hand. Whether I’m frosting a small cake or adding a sweet finish to a small batch of cookies, this recipe never lets me down. It’s simple, reliable, and makes desserts feel a little more special.
This is the same chocolate frosting we use on our small yellow cake recipe. It’s just the right amount to cover the top and sides of a small cake.
You can also use it to frost our small batch sugar cookies, small batch shortbread cookies, or small chocolate zucchini bread, to top our small batch chocolate cupcakes, or as a dip for our homemade ladyfingers. It’s a simple recipe that works beautifully with so many of our favorite small batch desserts.
Ingredients
If you have any ingredients leftover from this small batch chocolate frosting recipe, check out our Leftover Ingredients Recipe Finder.
- Powdered Sugar: Sweetens the frosting and helps create a smooth, spreadable consistency. Because it dissolves easily, it gives the frosting a light, creamy texture without any grittiness. Use extra powdered sugar in a single nanaimo bar, small batch peanut butter bars, or small batch muddy buddies.
- Unsweetened Cocoa Powder: Provides a rich, deep chocolate flavor that’s not overly sweet, giving the frosting a true chocolate taste. Extra cocoa powder can be used to make a single scoop of chocolate ice cream, chocolate banana bread for one, or small batch chocolate scones.
- Butter (Salted): Gives the frosting body and structure while adding a creamy, melt-in-your-mouth texture. I use salted butter because the salt balances the sweetness and enhances the chocolate flavor.
- Vanilla Extract: Adds depth and warmth. A small amount brings out the flavor of the chocolate and rounds out the sweetness.
- Heavy Cream: Loosens the frosting to make it silky and easy to spread. Start with a small amount and add more if needed to reach your desired consistency. Use leftover cream in a mini pavlova, banana pudding for one, or a small icebox cake.
How To Make Chocolate Frosting
See the recipe card below for ingredient amounts and full recipe instructions.
In a medium bowl, add the softened butter. Next, add in the sifted powdered sugar and cocoa powder, then pour in the heavy cream and vanilla extract. Use a hand mixer on low speed to combine the ingredients, then increase to medium speed and mix until the frosting is smooth, creamy, and easy to spread. If the frosting is too thick, add a little more cream, 1 teaspoon at a time. If it’s too thin, mix in a little more powdered sugar until you reach your desired consistency.
Expert Tips
- Use Room Temperature Butter: Helps the frosting blend smoothly and evenly.
- Sift Powdered Sugar And Cocoa Powder: Prevents lumps and makes mixing easier.
- Use Right Away Or Refrigerate: Keeps well in the fridge for up to 3 days.
- Let It Sit Before Using: Bring cold frosting to room temperature so it spreads easily.
- Use A Hand Mixer: Makes the frosting creamier, but mixing by hand works too.
Frequently Asked Questions
Yes, but the texture may be a little thinner and not as rich.
Enough to frost a small cake or about 4 cupcakes.
Yes. Store it in the fridge for up to 3 days and let it come to room temperature before using.
Add more powdered sugar a teaspoon at a time until you reach the desired consistency.
Stir in a little more cream, about 1 teaspoon at a time.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch chocolate frosting recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Chocolate Frosting
Equipment
Ingredients
- 4 tablespoons butter -softened to room temperature
- 1 cup powdered sugar -sifted
- ¼ cup unsweetened cocoa powder -sifted
- 1 to 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, add the softened butter, sifted powdered sugar, sifted cocoa powder, heavy cream, and vanilla extract.
- Mix with a hand mixer on low speed until the ingredients start to come together, then increase to medium speed and mix until smooth and creamy.
- If the frosting is too thick, add more cream, 1 teaspoon at a time. If it’s too thin, add more powdered sugar until you reach your desired consistency.
Notes
- Use Room Temperature Butter: Helps the frosting blend smoothly and evenly.
- Sift Powdered Sugar And Cocoa Powder: Prevents lumps and makes mixing easier.
- Use Right Away Or Refrigerate: Keeps well in the fridge for up to 3 days.
- Let It Sit Before Using: Bring cold frosting to room temperature so it spreads easily.
- Use A Hand Mixer: Makes the frosting creamier, but mixing by hand works too.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
