Recipe by Kathleen Dickerson
"I use this frosting on cakes but I bet you can use it on cookies. I make this frosting quite often. YUM!!"
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
2 2/3 cups
unsweetened cocoa powder
Good flavor and real easy. I actually omitted the cocoa because I wanted a vanilla frosting and added a little extra vanilla extract. Tip: don't overmix as it will begin to separate. It was an very easy recipe.
I used this on a large cake. I doubled it and used less milk than it called for. It was tasty and easy!
WHERE HAVE YOU BEEN ALL MY LIFE?? A super frosting, all around terrific recipe! I have tried many recipes from this site but was never inspired enough (postive or negative) to post a comment. However, this recipe rocks. I did have to tweak it based on what I had on hand -- I used stick margerine, and substituted nonfat dry milk for the cocoa, because I wanted a vanilla frosting (I substitute NFDM for 1/3 of the sugar in most of my baking recipes). I think because I used margarine, which is more watery than butter, I only had to use about half the milk. Anyway, the taste is absolutely yummy. It's a great consistancy and eminently spreadable, even on a crumbly baked-with-applesauce-instead-of-oil cake. Easy to make and apply, delicious, what more could you ask for? This recipe isn't just a keeper, it's going to be laminated for a place in my recipe hall of fame! Love it!!!!!!!
I made this with butter and 1/2 & 1/2. I wanted a vanilla frosing so I left out the cocoa powder. It had a nice creamy texture and spread beautifully. But the best part was how it tasted . . . I will make it often
Smooth, creamy, and a cinch to make. This recipe is a winner.
BEAUTIFUL frosting. Rich and creamy, chocolatey, with a silky smooth texture and great mouthfeel. Makes you want to eat it with a spoon. I upped the cocoa powder just a little as I wanted a darker frosting, but this is sooo easily adjusted to however you like it, lighter or darker. I beat it a good several minutes, so by the time it was done it was just beautifully fluffy. I didn't measure the milk, just added it until I was happy with the consistency I wanted for piping. I used this frosting to top "Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever," also from AR.
I've finally found it- this is THE chocolate frosting that I will use forever. Chocolatey, creamy, just perfect. I will also point out that this is actually Hershey's One Bowl Buttercream Frosting- exact same recipe, word-for-word. Try it, you won't be disappointed!
Both my mother and I have been using this recipe for years...it is delicious! However, I think that I will continue to look for a vanilla frosting recipe. This will work as a vanilla frosting, but in my experience,I find that without the cocoa, it is VERY sweet and seperates very easily.
* Percent Daily Values are based on a 2,000 calorie diet.
One Bowl Buttercream Frosting
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 22
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This delicious, creamy frosting makes any cake grand.
This quick-and-easy chocolate cake is so moist and rich.
See a fail-proof method for making perfect frosting.