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!!"
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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.
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.
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!
* 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
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