Back to Glossy Chocolate Frosting

Print Options


Card Sizes

Glossy Chocolate Frosting Recipe

Glossy Chocolate Frosting Recipe

The original recipe for this thick chocolate frosting was my grandmother's. I lightened it up, but it still has all of the original's taste. —Melissa Wentz, Harrisburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 15 min. YIELD:15 servings


  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 cup baking cocoa
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 4-1/2 teaspoons butter
  • 1 teaspoon vanilla extract


  • 1. In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm. Yield: 1-1/4 cups.

Recipe Note

Editor's Note: Recipe makes enough to frost 12 cupcakes or the top of a 13-inch x 9-inch cake. This recipe was tested with Splenda No Calorie Sweetener.

Nutritional Facts

4 teaspoon: 54 calories, 1g fat (1g saturated fat), 3mg cholesterol, 12mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Glossy Chocolate Frosting

Sort By :

Average Rating
MurphyNJ User ID: 7103738 67589
Reviewed Oct. 17, 2014

"This is my new 'go-to- chocolate frosting! After reading the reviews, I made sure to boil it long enough - 3 minutes at a slow boil. I had 15 cupcakes that I dipped into the warm frosting to coat - easy to do. I had enough frosting to do about 24 cupcakes though. I have the rest in the refrigerator just wondering if I could warm it up and use it again."

OldladyfromVA User ID: 7963910 133624
Reviewed Sep. 24, 2014

"I love the taste and texture of this frosting. This will be my number one go to from now on. Its so easy and not too sweet."

cupcakecutties User ID: 7765675 64902
Reviewed Apr. 16, 2014

"I like it simple"

MooFarm User ID: 7754316 131703
Reviewed Apr. 8, 2014

"This is the most amazing chocolate frosting recipe, and I have received nothing but compliments for it."

muffbear74 User ID: 209131 146317
Reviewed Mar. 21, 2014


Reviewed Jul. 24, 2013

"I put it on the old-fashioned yellow cake recipe and it turned out GREAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"

VickiLynee User ID: 4558919 152289
Reviewed Apr. 20, 2013

"Love it! Super easy and much lighter than frosting made with shortening. I especially like that it is diabetic friendly! This will be my new go to for chocolate frosting!"

poodlebird User ID: 3654036 80965
Reviewed Mar. 17, 2013

"Loved this icing, easy and very good. Made it twice already !!"

Clifton66 User ID: 3725563 152288
Reviewed Jan. 31, 2013

"Totally enjoyed this icing. I've never made one without powdered sugar. Tastes more like dark chocolate because of using cocoa."

Womer User ID: 5292955 157133
Reviewed Jan. 29, 2013

"My daughter is diabetic and I use this frosting most times to ice brownies, cupcakes, etc. While I use the sweetener instead of all sugar as some here suggest, my daughter still likens the taste and texture to more of a pudding than a frosting. I agree. Still, it's a very good substitute for real sugar frostings."

lizg2 User ID: 4804295 148611
Reviewed Jan. 24, 2013

"You must follow the directions carefully, especially the part about "bring to a boil, cook and stir for about 1 minute and remove from heat" - if you cook too long the cornstarch will break down and lose its thickening ability. You can use all sugar if you prefer, and you can substitute 2 squares of semisweet chocolate for the cocoa. Don't leave out the vanilla as it complements the chocolate. quick, easy and very delicious!"

gladys7 User ID: 2351410 64901
Reviewed Jan. 24, 2013

"christinastarr: You can use all regular sugar it will not change the results.

I never use sugar free or other ingredient substitutes unless I know they are beneficial to my health. This recipe is similar to one my mother made when I was a child but without the cornstartch and it was delicious. I can see where the cornstartch would give it a smooth texture. Will try it this weekend on my grandchildren. :) I'm sure it will be a favorite."

charlotte34 User ID: 4902579 64898
Reviewed Jan. 24, 2013

"I mde this recie many years ago. The recipe was in a cookbook I had published in1934. It is just chocolate pudding, made with water instead of milk, and tastes rather bland. My family didn't care for it at all. You could just make Jello cooked chocolate pudding anf it would tast a little better because of the milk."

Fairy1004 User ID: 6525547 207124
Reviewed Jun. 17, 2012

"It was DELICIOUS!!! I must not put as much frosting on my cupcakes though since I got enough to frost like 36-48 cupcakes...."

Fairy1004 User ID: 6525547 146315
Reviewed Jun. 17, 2012

"It was DELICIOUS!!! I must not put as much frosting on my cupcakes though since I got enough to frost like 36-48 cupcakes...."

Fairy1004 User ID: 6525547 80950
Reviewed Jun. 16, 2012

"It was DELICIOUS!!! I must not put as much frosting on my cupcakes though since I got enough to frost like 36-48 cupcakes...."

christinastarr User ID: 4864805 58665
Reviewed Apr. 29, 2012

"I cannot make this recipe because because I live in Italy and we do not have the equivalent to Splenda. Could I please have the original recipe? Thanks."

halfadozen User ID: 6645089 58663
Reviewed Apr. 16, 2012

"This is a great recipe! It reminds me of church potlucks. For those of you who thought it was runny, try to cook it at a medium high heat. If you have ever made chocolate no bake cookies, it will have a similar consistency. Plus, because you are using warm frosting make sure your cake is cooled sufficiently."

mahyazmama User ID: 6548033 100093
Reviewed Feb. 25, 2012

"The recipe was wonderful! I had all the ingredients on hand except the vanilla extract. I decided to replace w/2 tsp butter and came out great! Oh also I just used 1 cup of reg sugar as well. My boyfriend does really like chocolate and went for a second piece of cake! Thanks so much for posting! "

Sylvester90 User ID: 5984649 62915
Reviewed Feb. 14, 2012

"This turned out runny when I made it. It made my cake soggy. I would not make it again."

WJSymons User ID: 2585705 207123
Reviewed Aug. 27, 2011

"Wow! Great recipe for frosting especially when you're out of all the usual ingreds. I used arrowroot instead of cornstarch and it turned out beautifully."

kimmg83 User ID: 5696927 152287
Reviewed Aug. 15, 2011

"Awesome recipe, super easy, comes out great every time. I use regular sugar because I'm not a splenda fan. Makes plenty of frosting, I always have at least 2-3 spoonfuls left over incase there are any touch ups needed or I'm having a chocolate craving! Tastes fabulous by itself and on anything else!"

mhafen User ID: 5342720 146314
Reviewed Jul. 28, 2011

"I hate to make frosting - but this is the easiest, most tasty, thick, rich frosting I've ever tried!"

wvagirl1974 User ID: 4537209 131702
Reviewed Feb. 27, 2011

"This frosting is amazing!!! It's more like a glaze. It's still amazingly awesome!"

lambasio User ID: 4065974 62911
Reviewed Jan. 9, 2011

"I loved the ease of this recipe, however I felt that there was too much cocoa. The baking cocoa taste was overpowering. I would suggest reducing the amount of cocoa, or possibly substituting melted chocolate chips."

shondad1 User ID: 4709588 131469
Reviewed Dec. 30, 2010

"So very good, so very quick, and so very easy (all with things I already had on hand). I made a couple of modifications though. Instead of sugar, I used the Splenda blend for baking and I used light butter instead of regular. It was very light and delicious. I highly recommend this recipe. I needed something light and low carb. This will definitely be my "go to" recipe for chocolate frosting. I will not buy store bought again (I didn't like it anyway and it is too high in fat). Thanks Melissa."

emilykac User ID: 640017 133623
Reviewed Jul. 19, 2010

"This frosting was easy to make and tasted great!"

AngryGood User ID: 4474001 133622
Reviewed Jul. 12, 2010

"Eh, artificial sweeteners make you look and feel bloated. Since they don't get fully digested, they ferment in the gut and give you bloating, gas, and diarrhea. I'd rather use a sweetener like maple syrup. I saw some recipes that used tofu instead of butter and maple syrup instead of sugar. I wonder if Taste of Home has any?"

[email protected] User ID: 1490338 207122
Reviewed Mar. 2, 2010

"This frosting is awesome! Not only is it pretty, thick and glossy on the cake, it has a silky dark chocolate flavor. I also like that it isn't mostly fat like so many frostings are.

I made it with sugar, but I would like to try the sugar substitute. I will definitely be making this one again!"

jcackler User ID: 162497 62876
Reviewed Feb. 23, 2010

"easy, rich, and not too sweet. I didn't have enough sweetner, so ended up using all sugar, but still better than the similar frostings with cream"

sboes User ID: 4648477 80932
Reviewed Dec. 25, 2009


Loading Image