This small-batch chocolate frosting is quick and easy. The perfect recipe for when you need chocolate buttercream frosting for one. It is pipeable and can be used on cupcakes, miniature cakes (like my individual chocolate cakes for two), a single serving brownie, or even to dip fruit into (I have definitely done this a time or two.
You don’t need a stove for this no cook frosting and you can even make it without a mixer. A mixer is faster and you will likely get a fluffier frosting. But if you are willing to take a little more time you can get a great result whisking by hand.
- 2 tablespoons butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder
- 1/2 to 1 tablespoon milk
- 1/4 teaspoon vanilla
- Either with a hand mixer or whisk (if you're whisking by hand, be sure to beat vigorously) beat the butter until smooth.
- Add the cocoa powder and powdered sugar and beat until thoroughly mixed in.
- Add milk and vanilla and beat until smooth.
This makes about 1/2 cup frosting which is enough to frost one mini cake or two cupcakes
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 62mgSodium: 191mgCarbohydrates: 62gFiber: 2gSugar: 55gProtein: 3g
Nutrition information is an estimate only.
How to Store Your Single-Serving Chocolate Frosting
Your chocolate frosting should be stored in an airtight container in the fridge. It should last for 3 to 5 days.
You can freeze your chocolate buttercream, store in an airtight container for up to 3 months. When you’re ready to thaw it, place in the fridge overnight and then whip the frosting for a minute or so once the frosting has thawed.
If you like this single serve brownie recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!