The best, easy chocolate buttercream frosting recipe, homemade with simple ingredients and flour. With its ultra smooth, light and fluffy texture, this chocolate ermine frosting is perfect for piping cupcakes, spreading on brownies and dessert bars and ideal for cake decorating too.
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Over the years, I have tried many chocolate icings but found them to be very heavy and greasy. This one is a clear winner because it's light and fluffy and melts in your mouth. It includes both cocoa powder and melted chocolate chips. It has one very unusual ingredient: Flour! That's truly the key ingredient which gives it a velvety smooth texture.
You guys love my Cooked Flour Buttercream (Ermine frosting) which has a vanilla flavor and also includes flour. Consider this to be its chocolate version which is equally mind-blowing. It pairs so well with these Easy Nutella Cupcakes (With Cake Mix) and my Chocolate Strawberry Cupcakes (Valentine's Day Cupcakes).
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Key ingredients for cooked flour chocolate ermine frosting
- Sugar- Both granulated and powdered form are used in this recipe.
- Cocoa powder- The higher quality you use, the better the overall flavor.
- Chocolate chips- I like to use semisweet for this recipe.
- Flour- This is the secret ingredient that gives that nice texture.
- Milk- I like to use whole for the creamiest consistency.
- Butter- Be sure to use unsalted for best results.
- Shortening- This helps stabilize the frosting for piping and decorating.
- Vanilla- Brings in a complimentary warm flavor and aroma.
- Meringue powder- This is optional but helps stabilize.
Variations
- Oreo flavor- Add in ½ cup Oreo crumbs.
- Chocolate orange option- Add 1 tablespoon orange zest and 1 teaspoon orange extract.
- Try mint chocolate- Add 1-2 teaspoon mint extract. This would be different than my Easy Mint Frosting.
- Try different chocolate chips- Depending on the type of chocolate chips you use, you can make milk chocolate icing or dark chocolate icing.
- I usually add a little bit of brown gel coloring- To darken the color. Keep in mind that the color of your frosting will darken the longer it sits.
How to make easy chocolate buttercream frosting recipe from scratch?
1. Heat ingredients in nonstick saucepan- This includes flour, cocoa powder, sugar and milk.
2. Cook on medium heat- Constantly whisking until you get a smooth, thick mixture.
3. While the chocolate mixture cools- Place butter and shortening in a deep bowl.
4. After mixing these two ingredients- Microwave chocolate chips in 15 second intervals until melted.
5. Add melted chocolate- To the butter and shortening mixture.
6. Mix thoroughly- Until everything is properly blended and fluffy.
7. For added stability- You can add in the optional merengue powder.
8. Chill frosting for about 45 minutes- So that it's firm and easy to use on cakes and cupcakes.
Tips and techniques
- Use unsalted butter- Or else your frosting will be too salty.
- Both shortening and butter are required- Don't replace one with the other.
- Meringue powder is optional- But it's generally added to enhance stability to your icing.
- Refrigerate this icing- For 45 minutes to 1 hour minutes prior to frosting your cakes and cupcakes. The frosting should still be soft and "pipe-able" and not firm and hard.
- If you find the frosting to be too thin- After taking it out of the fridge you can always add some more powdered sugar to thicken it. I have only ever had to add additional powdered sugar on insanely hot days.
- If your frosting is too thick- After removing it from the fridge, let it sit on the countertop for 20 minutes and then whip it and it will become soft again.
- This is enough to fill and frost- One 8x2 round cake or pipe 24 cupcakes (depending on the design and tip you use).
- If you want to use this as a filling- Check out this detailed post on How to Make Filled Cupcakes (Stuffed Cupcakes).
- If you want to use this for decorating- Check out my popular post on How to Decorate Cupcakes (Pipe).
Recipe FAQs
It has a smooth and creamy texture with a very strong chocolate fudge flavor.
Yes, it needs to be refrigerated because milk is used and the frosting can go bad at room temperature.
Yes, you can do this. This includes adding it directly to the frosting.
Storage
- Refrigerate- In a sealed container for up to 1 week.
- Freeze- In a sealed container for up to 1 month. Thaw in fridge overnight and then whip again to make it fluffy.
- Room temperature- This can easily stay out for 2-3 hours.
- Make ahead- This can easily be made 1-2 days in advance.
More homemade frosting recipes
- Best Cream Cheese Frosting Recipe (Stable)
- Seven Minute Frosting (Egg White Icing)
- Biscoff Frosting (Cookie Butter Frosting)
- Nutella Frosting (Hazelnut Buttercream)
- Coconut Cream Chocolate Frosting
Recipe
Chocolate Buttercream Frosting (Ermine)
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Ingredients
- ⅓ cup All-purpose flour
- 1 cup Granulated sugar
- 8 tablespoon Cocoa powder
- ¾ cup Milk I highly recommend using whole but 2% can be used
- 1 cup Chocolate chips Semisweet
- ½ cup Butter Unsalted, Room temperature
- ½ cup Shortening
- 1 teaspoon Vanilla extract
- 2 cups Powdered sugar
- 1 tablespoon Meringue powder Optional
Instructions
- Add flour, sugar, cocoa powder and milk in a small nonstick saucepan. Heat this mixture on medium heat while constantly whisking or you can end up with lumps. When you have a smooth and thick mixture, remove saucepan from heat and let this mixture cool completely in the fridge.
- Now, in a microwave-safe bowl, add chocolate chips and heat them at 15 second increments until they have completely melted. Don't let the chocolate burn. Let the chocolate cool on your countertop. You want it to be soft and not very hot or else your frosting will melt.
- In a deep bowl, add shortening and butter and mix until they are properly blended together.
- Add the flour mixture, melted chocolate, vanilla extract and mix again.
- Finally, add powdered sugar and meringue powder. Mix again until everything is properly blended and fluffy.
- Refrigerate this frosting for 45 minutes to 1 hours until the frosting is firm and easy to pipe and enjoy.
Notes
- The melted chocolate and flour mixture must cool before being added to the creamed butter and shortening mixture or else the heat will cause them to melt.
- Use full fat ingredients for best flavor and maximum richness.
- Use unsalted butter to prevent this icing from becoming too salty.
- You must chill the icing for 45 minutes to 1 hour to allow the melted chocolate to set and the icing to become firm and "pipe-able."
- Try other extract flavors for a different flavor profile.
- Add 1-2 teaspoon espresso powder to create a mocha flavor.
- Read additional tips and variations above.
- Leftover icing can be stored in a sealed container in the fridge for up to 1 week.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Gwen
I don’t have shortening on hand. Is there anything I can use in its place?
Abeer Rizvi
You can replace it with butter. Shortening is typically used for stability.
Sharon
I am a chocoholic so I have tied almost every chocolate frosting recipe I come across and this one is fantastic! I have used it several times already.
Abeer Rizvi
That's awesome to hear. I have tried so many too and this one is the best, hands down!
Hilda C.
Hi! Can the shortening be substituted by coconut oil?
Abeer Rizvi
I haven't made this frosting with coconut oil. I am worried it might not be too stable. However, I have a healthier coconut cream chocolate frosting that you might like: https://cakewhiz.com/healthy-coconut-cream-chocolate-frosting/
Brandie
I got a bit confused when in the ingredients it says to add granulated sugar, but it says to add extra powdered sugar if too thin. Is it suppose to be granulated or powdered sugar? I'm making this tomorrow for a birthday cake. Thank you in advance.
Abeer Rizvi
I worded it differently now so that it's easier to understand. Basically, if you take the frosting out of the fridge and you think it's too thin to frost on cupcakes (only happens to me on insanely hot days!), you can add powdered sugar and whip the frosting again to thicken it. Don't use granulated sugar. Hope this helps
Michelle
I couldn't find a meringue powder in our area, I tried so many stores & baking shops already but to no avail?
Any substitute for meringue powder? I am afraid my icing will be runny without it..i do not want to waste my ingredients. Thank you so much.
Abeer Rizvi
Sorry to hear you are having a hard time finding meringue powder. Have you checked out online at Amazon or Wilton? They both sell it for cheap. Meringue powder really helps stabilize this frosting. If you omit it, I am not sure how your frosting will turn out since I have never tried that. You may have to add more powdered sugar to thicken it but that would sweeten the frosting and change the flavor slightly. If you do try out this omission, let me know how it goes...I am so sorry I couldn't be of more help
Leah
This frosting is delicious. However, my husband made it for my birthday cake and he can't get it to thicken! We've tried everything, extra powdered sugar, meringue powder, cornstarch, and no luck. It's beautiful and chocolatey and silky but there's no way it will stay on a cake. HELP????
Abeer Rizvi
Hey Leah, that was so sweet of your husband to make a cake with this frosting for your birthday!
I have updated the recipe with a few changes that should help stabilize this frosting.
Also, if you refrigerate this icing for about 45 minutes, it should still be soft and "pipe-able" and it will hold its shape better.
Make sure the melted chocolate is not too hot or else the icing consistency becomes very thin since the butter and shortening end up melting.
Also, when you are mixing butter and shortening together, make sure that the butter is warm and not totally liquified.
I hope this helps!
Julie
I can't wait to try this chocolate buttercream recipe. I've never heard of the flour cooking method.
Abeer Rizvi
I think it's soooooo much better than the classic chocolate buttercream! You are gonna love it!