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Rich Chocolate Frosting
November 08, 2011

I gave this recipe 5 stars although I did alter it slightly. I have a small cupcake business that I operate from my home. I have experimented with endless frosting recipes trying to find the right mix and have discovered the following formula works best for me - for every 1 cup butter add 3 cups icing sugar. In doing this you will notice that the icing isn't sickly sweet, like burning in the back of your throat kind of sickly sweet when there is too much icing sugar in a frosting recipe. This formula works perfectly for me and my customers love it. I constantly get comments on how delicious my frosting is and not overly sweet. Another thing you will find when you reduce the ratio of icing sugar to butter is that your frosting will no longer crust over. That used to happen to me all the time and I didn't know why. The reason why is that the sugar content in most frosting recipes is too high in relation to the amount of butter used. 1 part butter to 3 parts icing sugar is perfect. Not sickly sweet and no crusting over. Beautiful and delicious!!!

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