Recipe by Michelle Ann
"Best chocolate frosting recipe I've found!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
Super Yummy and not too sweet! I only added 1/3 cup Dutch Cocoa powder because I wanted to tint the frosting Tiffany Blue. Came out pretty close too; but the minimal amount of Cocoa powder turned out to be an advantage. It was just right. Very mellow in fact for the very rich cupcake it sat upon!
The frosting TASTED wonderful, however, the consistency was not frosting like. I could POUR it. Right now after adding more and more confectioners sugar and more butter its in the freezer. Hoping it will thicken up so I can use it. Did the recipe EXACTLY as was supposed to. Must have done something wrong? cause I'm not much into making frosting but know my way around the kitchen very well. Oh, and it was NOT clumpy at all. Keeping fingers crossed that it comes out OK after a visit in the freezer!
LOVED IT! This was an awesome frosting, I will definitely be using it again, Thanks! I recommend adding the powdered sugar and milk a little at a time each, until it has the taste and consistency you want.
Very good! The only thing was that the frosting was kind of clumpy. But overall very rich delicious frosting!
I'm a little uncertain how to rate this, since I made a single, but significant change, so I'll just rate it...excellent! Use double the butter, softened, not melted (wanted it to make sure it piped well for cupcakes), and you will end up with something really rich, smooth, velvety and deeply,decadently chocolate that's like eating spoonable fudge. Simply a drop dead gorgeous frosting.
Great recipe, wonderful that it really IS a 10 minute recipe! I had no milk in the house so i used heavy whipping cream and a bit of water. Also did not melt the butter, but beat it until whipped, added sifted powdered sugar by the cup and whipped that, then added sifted cocoa and water/cream mixture and vanilla extract. Not a lump in sight.
Great base recipe! You can add almost any extract to this. So far I have used cherry, vanilla, almond, and raspberry. I have used this frosting for cakes, brownies, and cupcakes. It's great because you can make it as thin or as thick as you need it depending on your preference. I would suggest adding the confectioners sugar and milk as you need them to obtain your desired consistency. Great recipe! Thanks shellann13!
I loved this frosting! No problems with lumps as many stated. I sifted my cocoa before I mixed it with the butter, maybe that was the key. I will use this again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Chocolate Frosting
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 57
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Try these addictive cookies, featuring milk-chocolate chips. Mmm.
See how to make a delicious glossy glaze for cakes, cookies, and donuts.
See how to make rich homemade dark chocolate ganache.