- 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
- 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.
Reviews for Rich Chocolate Frosting
"This is very rich!And with a mixer, it would be very very simple. Soften the butter while the whatever is baking, then mix this up while it's cooling.I made the whole recipe because I'm making a quadruple batch of brownies (two 9x13" pans). Will probably still have some left over.9 cups of sugar is 2 pounds (1 bag) 1.5 cups2 cups of butter is 1 pound (4 sticks)Next time I make this, I will sift the sugar. That's the only thing that went wrong (lumps) and it's entirely my fault for not thinking ahead. It can probably still be saved with some more elbow grease. Just cosmetic; still tastes decadent."
"Perfect recipe! I cut it in half to frost 1 cake (two 9" layers). I still used 1 tsp vanilla.- Theresa"
"Best ever Chocolate Butter Cream Frosting I ever had. Not too stiff, just perfectly creamy. Luscious!!!"
"My whole family absolutely loved this frosting! They just kept asking for more! Like other reviewers i cut the recipe in half, and it worked perfectly for a batch of cupcakes! Creamy melt in your mouth chocolate frosting! I have tried many recipes for chocolate icing, but this one is by FAR the best! I did add extra sugar, to thicken it up, making it the perfect amount of sweetness. Worked perfectly for a last minute recipe!"
"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."
"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 :)"
"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:)"
"Delicious fudgy taste - made half the recipe and worked perfectly for a round two-layer cake."
"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."