Rich Chocolate Frosting Recipe
Rich Chocolate Frosting Recipe
- 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
- 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.
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
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"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."
"I tried this recipe for a birthday cake for my father who believes there is no such thing as too much chocolate. He loved it so much he ate half the cake in one night. I found the frosting not as sweet as I like my chocolate, but that's what he loved about the frosting. It had more of a cocoa flavor than a typical chocolate bar. I have so much frosting left over I am going to make cookies to use it up. It is a great recipe if you prefer semi-sweet chocolate. But it makes a LOT of frosting."
"This chocolate frosting was exactly what it should have been. I used this to substitute for canned frosting and it turned out perfect. This is now my recipe for chocolate frosting. I did cut it down in half and then in half again for a sheet cake size."
"Very Very good! So creamy! An excellent Chocolate frosting.... I believe one of the best around!"
"Very good, made with "Cinnamon Mocha Cupcakes" was absolutely delicious!"
"Yum yum yum! My daughter ate this and not the homemade cake I made...I cut down the powdered sugar and 1/2d the recipe."
"quick and easy, and very tasty"
"very easy and good. I used with the Cinnamon Mocha cupcakes instead of purchased frosting."