This ONE Minute Easy Chocolate Frosting recipe is likely the quickest frosting you’ve ever made!
It comes together so fast and sets like a dream making this a go-to quick frosting recipe. It’s perfect for topping cakes, brownies and more!
Life is busy you guys! But, I am a firm believer that we should not sacrifice amazing things, like dessert because of that! Instead of opting for something prepackaged, this frosting recipe is perfect for adding something sweet to any baked goods treat in just about one minute flat.
I almost always have a big jar of homemade brownie mix on hand and when I whip them up, this is my go to topping! In fact, I’ve made this recipe a million times and used it to top everything from homemade chocolate poke cake to zucchini brownies.
This frosting sets very quickly, and when I say it really comes together in a flash, I’m not joking… ONE minute!! I use semi-sweet chocolate in this recipe, if you prefer a darker fudgy chocolate frosting, feel free to use dark chocolate instead!
While this frosting is incredibly easy to make, please make sure that you have cake/brownies completely cooled and ready to go before pouring it onto your cake/brownies! If adding toppings like sprinkles/m&ms they must be added immediately or they will not adhere to the frosting. You can really dress this up with anything and everything including nuts, candies, and sprinkles.
Another great perk of this easy chocolate frosting is that the process of spreading couldn’t be easier! Simply tilt pan to “spread” around immediately after pouring.
If you have a little more time, try our Easy Chocolate Frosting recipe! So chocolatey, so decadent, and it pairs perfectly with cake, cupcakes, or even strawberries!
One Minute Easy Chocolate Frosting
Ingredients
- ⅓ cup milk
- ⅓ cup butter
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Combine butter, milk and sugar in a small saucepan.
- Bring to a boil over medium high heat and let boil for 45 seconds.
- Remove from heat and whisk in vanilla & chocolate chips until smooth and shiny.
- Immediately pour over a 9x13 cake or brownies.
- Let cool completely to set.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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So easy and delicious! I will definitely make again!
I love this frosting! It’s my go to. It’s fast and easy and taste so wonderful. I’m actually making it right now as I type this message to go on top of my homemade ice cream cake.
Would this work on a layer cake or best suited for a sheet cake?
Either one works!
This recipe is way too runny. Had to wait until it set up and try to spread it. Thumbs down.
This recipe is intended to be runny and quickly pour over the cake/brownies. Once poured you leave it to set. I’ve made this countless times and never had to wait for it to set up (in fact, I have to be super quick to pour it before it sets).
Hope that helps!
Amazing!! Just made it and poured it over the 1 bowl chocolate cake . Thanks
This frosting is delicious!!!! I used coconut oil instead of butter becaue I am lactose intolerant. I also used 2% lactose free milk. It turned out perfect! Thanks for sharing such a great recipe.
Can you freeze this frosting? Has anyone tried? Results?
I haven’t tried freezing it.
Also have lots of extra (doubled it! :) ) but now wondering if i need to store it in the fridge or just at room temperature?
Would this recipe work for a Texas sheet cake or should I double it? Also, does the cake have to be cool to pour it on?
The cake should be cool. This recipe frosts a 9×13 pan… so you may like to make 1½ or 2 times the recipe.
Does the cake need to be refrigerated with this frosting?
I don’t keep this frosting refrigerated.
Hi. Sounds like a great recipe. Can you use margarine instead of butter?
You should be able to, but the butter is thicker. It makes the texture more creamy.
This frosting was super easy and incredibly quick. My sister-in-law doesn’t like butter cream so this was a perfect alternative. It was creamy but it was not a heavy buttery frosting. A few guests said it was a bit too sweet. I am thinking that I could use only 1 cup of sugar the next time that I make it. I would end up with less frosting but I had more than enough for a 9×13 cake anyway.
Outstanding frosting. Frosted a chocolate cake made in a tube pan. On top and in middle. Used milk chocolate chips. So good and sets beautifully. Thank you.
I’m so glad you loved it Dora!
I tried this recipe tonight and it was super easy. I was wondering if you could substitute white chocolate for the semi sweet chocolate chips?
I haven’t tried it with white so I’m not sure (but I can’t see why it wouldn’t work). If you do try it, please let us know how it turned out!
Can I use regular butter or does it need to be unsalted butter?
Salted butter will work in this recipe.
Thank you! Making it now!
Enjoy! :)
This was delicious and so easy!
I’m so glad you enjoyed it!
I made this recipe and will make it again. This frosting is DELICIOUS and easy to make.
So glad you enjoyed it Rosie!
This recipe is NOT for cupcakes. I understand now why it says to pour on the cake. It was very thin when it was hot but it cooled quickly and was very hard to spread. On a positive note it is delicious and I will definitely use it from now on for my SHEET cakes and brownies.
I’m glad you enjoyed the flavor! I agree, it’s definitely better for sheet cakes or brownies.
You need that much sugar with the chocolate chips? Is it to sweet? WHAT about milk chocolate chips?
It is sweet however most frostings are sweet. I haven’t made this recipe with milk chocolate chips.
Have you ever made this recipe with half and half or heavy cream? If so, how did that turn out?
I have only made this recipe as written.
It doesn’t specify if the butter should be softened first or not. Does this matter since it’s going to melt anyway?
Since it gets melted you do not need to soften it first.
Can I substitute butter for vegetable shortening in the homemade brownie mix?
While butter would likely work in the brownie mix it may not keep as long. If you do make the mix with butter, I’d suggest storing it in the freezer rather than the cupboard.