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.
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
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.
Smooth creamy and a cinch to make. This recipe is a winner.
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!
This is the exact same recipe that appears on the box of Hershey Cocoa. I've used this recipe for years. The trick is to make sure you beat the butter real good before you begin adding the confectioner's sugar and cocoa. Using a hand mixer, beat in as much as you can, then begin to add milk, a little a time. Also, as the package indicates, adjust the amount of cocoa to your taste; 1/4 cup for light flavor, 1/2 cup for medium flavor and 3/4 cup for dark flavor (which is what I use). Do you like "darK" chocolate over "milk" chocolate. Then use 1/2 cup of Hersheys "Special Dark" cocoa powder. The frosting is almost black in color - a whole different taste!
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.
extremely fast and easy. sometimes i add about a tablespoon of creamy peanut butter which makes it taste like peanut butter fudge. delicious.
I used this on a large cake. I doubled it and used less milk than it called for. It was tasty and easy!
