This light and fluffy Abuelita Chocolate Frosting is simply DELICIOUS. Creamy, yummy, and with a hint of cinnamon. It’s perfect for all your baked creations - cakes, cupcakes, fillings for cookies, and more. With only four ingredients and ready in minutes!

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A hand holding a mixer attachment with covered with Abuelita Chocolate Frosting.

Abuelita Chocolate Frosting.. YES PLEASE!

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My son requested a yellow cake with chocolate frosting for his birthday cake. I couldn’t give him any ordinary frosting.

This one has a distinct cinnamon taste that any Mexican would recognize.

Creamy, sweet, and absolutely DELICIOUS! I know you’re going to love it as much as I do.

Table of Contents

1 More recipes using Mexican Chocolate:
2 Abuelita vs. Ibarra
3 Mexican Chocolate Substitute:
4 How to Make It
5 More Mexican Desserts:
6 How do you thicken frosting?
7 Pro Tip
8 Great Ideas
9 How Long Does it Last?
- - 9.0.1 Hungry for More?
10 Abuelita Chocolate Frosting

More recipes using Mexican Chocolate:

Champurrado
Chicken Mole Enchiladas
Easy Mexican Chocolate Cake
Atole de Chocolate

The ingredients necessary to make the frosting labeled and on a wooden surface.

Here are the ingredients you need to make the frosting. Only four ingredients… It’s so stinking EASY!

Yes, you can make this using Ibarra and call it “Ibarra Chocolate Frosting.”

Abuelita vs. Ibarra

Those are fighting words to most Mexicans. Either one will work, and both are easy to find.

If you can’t find either of these two brands, here is how to substitute it.

Mexican Chocolate Substitute:

3 ounces semisweet chocolate + 1 ½ teaspoon ground cinnamon + 3 drops almond extract = 1 tablet of Mexican chocolate.

A collage showing how to make the frosting.

How to Make It

Whip the softened butter.
Shave the chocolate into the mixing bowl.
Mix together, and scrape down the sides.
Add the powdered sugar and mix.

The butter needs to be soft. If not, it will not mix well with the other ingredients.

To soften the butter in the microwave, zap it for 10 second intervals until it is soft.

When making the frosting: Be sure to scrape down the sides of the mixing bowl frequently to fully incorporate everything.

More Mexican Desserts:

Two pictures showing the making of chocolate frosting inside a mixer.

Scrape down the sides.
Add powdered sugar and mix again.

This is done in stages so as to fully incorporate everything.

Hand mixer or Kitchen Aid, whatever it is you end up using, mix on low. You don’t want powdered sugar flying out of the bowl and all over your kitchen.

No need to add more cocoa powder. The Abuelita chocolate will add plenty of chocolatey taste.

How do you thicken frosting?

If the frosting is too runny after you add the milk, add more powdered sugar. Little by little until it thickens up.

A picture showing milk added to the chocolate frosting inside a mixer with the attachment.

Add milk only enough to fully incorporate.
Mix to combine.

This frosting comes together in minutes. If you’re making it that day, be sure the cake is completely cool before spreading the frosting.

A warm cake and cool frosting don’t play nice together. The cake will crumble on you.

Pro Tip

No milk? No problemo. You can substitute with half and half, heavy whipping cream, or evaporated milk.

Great Ideas

You can also add a splash of vanilla.

Or try adding ½ teaspoon of ground cinnamon to enhance the cinnamon flavor.

A mixer attachment covered in Abuelita Chocolate Frosting.

How Long Does it Last?

In the fridge Abuelita Chocolate Frosting will last up to 7 days. Or store in an airtight container for up to 1 month in the freezer.

You’re going to love this frosting! Light and fluffy. It’s great on just about any dessert.

Hungry for More?

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Did you make this recipe? Please rate the recipe below!

Abuelita Chocolate Frosting

This light and fluffy Abuelita Chocolate Frosting is simply DELICIOUS. Creamy, yummy, and with a hint of cinnamon. It’s perfect for all your baked creations – cakes, cupcakes, fillings for cookies, and more. With only four ingredients and ready in minutes!

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: Mexican

Prep Time: 7

Cook Time: 0

Total Time: 7

Servings: cups

Calories: 1309kcal

Author: Maggie Unzueta

Ingredients

▢ 1 stick butter softened
▢ 1 3.3 oz tablet Abuelita Chocolate (or Ibarra)
▢ 1 cup powdered sugar
▢ 3-4 tablespoon milk

Instructions

In a mixing bowl, whip the butter.
Shave the Abuelita chocolate into the mixer with the butter.
Mix to combine.
Scrape down the sides of the mixing bowl.
Add half the powdered sugar.
Mix to combine.
Scrape down the sides of the mixing bowl again.
Add the remaining powdered sugar and add the milk
Mix well.
Scrape the sides of the bowl.
Use immediately. Or, store in the refrigerator until ready to use.

Notes

MEXICAN CHOCOLATE SUBSTITUTE: 3 ounces semisweet chocolate + 1 ½ teaspoon ground cinnamon + 3 drops almond extract = 1 tablet of Mexican chocolate.

HOW DO YOU THICKEN FROSTING? If the frosting is too runny after you add the milk, add more powdered sugar. Little by little until it thickens up.

PRO TIP: No milk? No problemo. You can substitute with half and half, heavy whipping cream, or evaporated milk.

Options: You can also add a splash of vanilla. Or try adding ½ teaspoon of ground cinnamon to enhance the cinnamon flavor.