- 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!"