Chocolate Frosting With Cocoa Powder

This chocolate frosting with cocoa powder is smooth, glossy, and rich without using cream. Made with cocoa powder, cornstarch, butter, and vanilla, it spreads beautifully over cakes, cupcakes, cookies, and brownies.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 15

Total Time 50

Ingredients

Instructions

In a small saucepan, whisk together 200 g granulated sugar, 55 g cornstarch, 25 g unsweetened cocoa powder, and ¼ tsp salt until evenly combined.
Slowly pour in 225 ml water room temperature, while whisking constantly, then add 1 tsp vanilla extract and whisk until the mixture is smooth with no dry pockets.
Place the saucepan over medium heat and cook for 12–15 minutes, stirring constantly, until the mixture thickens, starts to bubble, and has a smooth pudding-like texture.
Remove the saucepan from the heat, then stir in 25 g unsalted butter at room temperature until fully melted and the frosting looks smooth and glossy.
Transfer the frosting to a bowl and let it cool to room temperature. It will thicken more as it cools.
Once completely cooled, spread the chocolate frosting with cocoa powder over cakes, cupcakes, cookies, brownies, or any dessert you like.

Notes

Whisk Everything First: I like to whisk the cocoa powder, sugar, and cornstarch together before adding the water because it helps prevent lumps later.

Keep the Heat Moderate: Cooking the frosting over medium heat gives it enough time to thicken properly without catching at the bottom of the pan.

Let the Frosting Cool: I always let the frosting cool fully before spreading it because the texture becomes thicker, smoother, and easier to work with.

Loosen If Needed: If the frosting thickens too much after cooling, I stir in a small splash of warm water until it reaches the consistency I want.

Nutrition