Easy Chocolate Frosting Recipe

Easy frosting recipes that tickle the fancy of almost every party guest include some form of chocolate. Coffee chocolates such as mocha, or dry powdered chocolate, such as cocoa, are both used regularly in chocolate frosting. Semisweet, white and milk chocolates are also used frequently to create delectable frostings. These frosting recipes are easy, but may require heating the chocolate, which can be tricky. Make sure no water gets into the melted chocolate, as it will ruin the chocolate and create a lumpy consistency.

Easy Chocolate Frosting Recipes
The following recipes can be whipped up in a few minutes, but will taste as though you slaved over them all afternoon.

Coffee Mocha Frosting

Ingredients You Will Need:
2 tablespoons hot espresso (For less of a coffee taste, use strong coffee)
3 tablespoons dry cocoa
1 teaspoon vanilla
2 cups powdered sugar

Spoon the dry cocoa into a cup, adding the coffee slowly. Stir until dissolved. Add the vanilla and dump the contents into a mixing bowl. Using the electric mixer, begin adding powdered sugar, one heaping tablespoon at a time. Using all of the sugar will create a thick frosting. If you use less sugar, the frosting will be thinner and more like icing. This chocolate mocha frosting is great for drizzling over a breakfast danish or cinnamon rolls.

Chocolate Frosting
Homemade frosting like this chocolate frosting recipe, can be altered to suit any palate. If you want extra sweet, simply add more sweeteners. If you want the frosting to be extra thin or extra thick, use more or less liquid. But no matter how you prefer it, it's virtually impossible to ruin a homemade frosting mix as long as you have the ingredients on hand.

The following recipe uses molasses as a sweetener.

Chocolate Molasses Icing

Ingredients You Will Need:
2 egg whites
1 cup molasses
5 squares dark chocolate
1 teaspoon vanilla

Melt three chocolate squares by placing them into a small saucepan that is set into a frying pan filled with hot water. Make sure the water remains hot, but does not bubble up and splash into the chocolate. (Chocolate can be covered, but must be checked frequently). Meanwhile, use an electric mixer to beat the egg whites and molasses for about ten minutes or until stiff. Add the vanilla to the mixture and beat until blended. Then add the melted chocolate to the mix slowly. Cool and frost the cake. Shave off curls of the remaining chocolate squares to use as a garnish on the cake.