Rich Chocolate Frosting Recipe

Publisher Photo
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, creamy frosting and accented with chocolate-covered strawberries. Some were made to look like tuxedos.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:32 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 32 servings

Ingredients

  • 2 cups butter, softened
  • 9 cups confectioners' sugar
  • 2-1/2 cups baking cocoa
  • 1 teaspoon vanilla extract
  • 1 to 1-1/2 cups milk

Nutritional Facts

1/4 cup equals 255 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 120 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency. Yield: about 8 cups.
Originally published as Rich Chocolate Frosting in Down the Aisle Country-Style 2000, p53

Nutritional Facts

1/4 cup equals 255 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 120 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Rich Chocolate Frosting

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 9, 2014

Excellent frosting recipe. This is a rich chocolaty frosting, will definitely make this my go to recipe when ever I need a chocolate frosting recipe.

MY REVIEW
Reviewed Apr. 3, 2014

I've searched for years to find a chocolate frosting that I liked, that was chocolate-y and would decorate cakes and cupcakes and this one is the best I personally have ever made. This will be my go-to chocolate frosting from now on! I halved the recipe, and had enough to frost a double layer cake and about 18 cupcakes - which was fine with me, more chances to eat it! I also did add a bit of espresso powder to it and it was yummy that way too :)

MY REVIEW
Reviewed Oct. 2, 2012

I decorate cakes for a living and this is the best chocolate icing I have ever made. I cut the recipe in half but for the amount of cupcakes I made I needed the entire recipe. I also substituted the butter for shortening. I will absolutely keep making this icing, it's by far the best:)

MY REVIEW
Reviewed Apr. 7, 2012

Delicious fudgy taste - made half the recipe and worked perfectly for a round two-layer cake.

MY REVIEW
Reviewed Sep. 29, 2011

Just wasn't sure about this recipe. I made double chocolate cupcakes for a bake sale and I used this frosting. The temperature in which the sale took place was warm in the morning hours, so the frosting just gooped over the edges of the cupcakes. Mainly because of the butter. I wasn't happy about that. I stored the frosting in a sandwich bag overnight and just slit a corner of the bag to frost the cupcakes. Taste was good, consistency not good. Maybe I did something wrong. I would've tried to thicken it a bit, but I ran out of confectioner's sugar.

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