Rating: 3.9 stars
42 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3

There are only four simple ingredients in this recipe. This is one of few chocolate butter cream recipes that I have gotten to work!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat butter until smooth with electric blender. Slowly beat in powdered sugar 1/3 cup at a time. Add milk. Beat in cocoa. Refrigerate until ready to use.

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Nutrition Facts

238 calories; protein 0.5g; carbohydrates 47.8g; fat 6.1g; cholesterol 15.3mg; sodium 41.9mg. Full Nutrition
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Reviews (44)

Most helpful positive review

Rating: 5 stars
09/23/2010
I ALWAYS use this recipe! the reason everyone is having problems with this icing is simple: depends on how soft your butter is...the softer butter gives you a soft consistancy, even if u start with hard stick of butter, its easy to over mix, and it melts...also melts in a hot kitchen if you're baking a lot. You WILL have to tweek this recipe every time u make it..because of this...ALSO..if u sift the powdered sugar, it will change the ingred. slightly, so, i always add milk last, in ver small amounts to get it where i want it to be...you can also add about a tsp or so, to your liking to get a glossier icing that spreads easier...i also add more cocoa cause i fiend for chocolate, lol. which also means more butter, more milk more sugar, to get it the consistancy i prefer. you can also tweek it to 1/2 shortening and butter for more of a store bought taste...i also add vanilla to this recipe. different variations..but all the same recipe in general. its just what u prefer. Read More
(41)

Most helpful critical review

Rating: 1 stars
06/08/2003
I gave this recipe an average rating not because I was successful in making it but because it seemed like it would have been easy is if had turned out. There is not nearly enough liquid to make this recipe work. It would be nice to know the correct measurements. Read More
(23)
42 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
09/23/2010
I ALWAYS use this recipe! the reason everyone is having problems with this icing is simple: depends on how soft your butter is...the softer butter gives you a soft consistancy, even if u start with hard stick of butter, its easy to over mix, and it melts...also melts in a hot kitchen if you're baking a lot. You WILL have to tweek this recipe every time u make it..because of this...ALSO..if u sift the powdered sugar, it will change the ingred. slightly, so, i always add milk last, in ver small amounts to get it where i want it to be...you can also add about a tsp or so, to your liking to get a glossier icing that spreads easier...i also add more cocoa cause i fiend for chocolate, lol. which also means more butter, more milk more sugar, to get it the consistancy i prefer. you can also tweek it to 1/2 shortening and butter for more of a store bought taste...i also add vanilla to this recipe. different variations..but all the same recipe in general. its just what u prefer. Read More
(41)
Rating: 5 stars
09/01/2006
I am a cake decorator,and have tried many different icings, this chocolate butter cream is by far the best I have tasted yet, creamy and not too sweet. It isn't stiff enough to make roses but this creamy milk chocolate icing makes any cake a hit. Read More
(33)
Rating: 1 stars
06/08/2003
I gave this recipe an average rating not because I was successful in making it but because it seemed like it would have been easy is if had turned out. There is not nearly enough liquid to make this recipe work. It would be nice to know the correct measurements. Read More
(23)
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Rating: 4 stars
03/01/2008
I'm not entirely sure why the recipe only calls for 1 tsp milk -- it definitely wasn't enough. But I just added a little more until it looked to be the right consistency. It turned out really good; unlike many other recipes I've tried it stayed soft for days instead of getting sort of stiff and crumbly like others do. Overall...very pleased. Read More
(15)
Rating: 4 stars
02/23/2007
Really easy recipe - I used 1/3 cup of milk and it came out really creamy. I gave 4 stars because I would like a buttery taste - but since my son's party is in a couple of hours this worked great! Read More
(10)
Rating: 5 stars
10/31/2008
Wonderful recipe - modified using heavy cream to make the texture what I wanted - instead of milk and the amount ended up being between 4-6 TBS probably. Read More
(9)
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Rating: 5 stars
09/29/2010
Perfect! I was looking for an icing for chocolate zucchini muffins and this did the trick. It's nice and thick and holds shape well!! Read More
(6)
Rating: 5 stars
10/09/2011
I love this recipe!!!! I made 3 small changes. I used half butter/half shorting added 1/4 tsp vanilla and 1/8 tsp. salt to cut the sweetness. It turned out so well and my kids love putting in a piping bag to decorate cupcakes!!!! Read More
(5)
Rating: 4 stars
09/27/2004
This frosting tasted really good but even though I added the icing sugar really gradually there was not nearly enough liquid - I only ended up using about half of the icing sugar and adding more milk until it was the right consistency. I would recommend this frosting but be ready to experiment with the milk and sugar amounts. Read More
(4)