This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.

Kaley
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

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Cook's Note:

For a more dark-chocolaty taste or to counteract the sometimes prevalent taste of confectioner's sugar, add more cocoa powder.

Margarine can be substituted for butter if desired.

Nutrition Facts

154 calories; 4.3 g total fat; 11 mg cholesterol; 30 mg sodium. 29.7 g carbohydrates; 0.7 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2014
Perfect! I doubled the recipe for a 2-layer round cake and had some leftover. Didn't use all the powdered sugar added a little extra milk (whole milk) for consistency and used salted butter. Big hit for the 4-year old's birthday cake! Read More
(12)

Most helpful critical review

Rating: 3 stars
04/25/2020
Easy recipe to follow For me, I found it having a chalky aftertaste on the tongue It was the cocoa powder despite using Hershey’s I’ve never had this aftertaste with a vanilla buttercream so I am doubting it was the confectioner’s sugar Next time I will use a recipe that uses melted unsweetened chocolate Read More
(10)
41 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/27/2014
Perfect! I doubled the recipe for a 2-layer round cake and had some leftover. Didn't use all the powdered sugar added a little extra milk (whole milk) for consistency and used salted butter. Big hit for the 4-year old's birthday cake! Read More
(12)
Rating: 5 stars
12/27/2014
Perfect! I doubled the recipe for a 2-layer round cake and had some leftover. Didn't use all the powdered sugar added a little extra milk (whole milk) for consistency and used salted butter. Big hit for the 4-year old's birthday cake! Read More
(12)
Rating: 3 stars
04/25/2020
Easy recipe to follow For me, I found it having a chalky aftertaste on the tongue It was the cocoa powder despite using Hershey’s I’ve never had this aftertaste with a vanilla buttercream so I am doubting it was the confectioner’s sugar Next time I will use a recipe that uses melted unsweetened chocolate Read More
(10)
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Rating: 3 stars
08/08/2014
Good recipe but definately add the salt or it will be too sweet. Also I found I had to add extra milk to thin it a bit. Make sure you mix for a few minutes. Read More
(4)
Rating: 5 stars
01/25/2019
We used this frosting on top of a yellow cake and it was amazing! I would definitely recommend putting a little bit of salt to the frosting and letting it sit for a little bit before you frost a cake. Read More
(1)
Rating: 5 stars
08/31/2018
Definitely salted butter and I found one batch might not be enough. Still Amazing! Read More
(1)
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Rating: 4 stars
11/28/2015
This icing was not like a glaze. When adding liquid to make frosting never add it all at once slowly add till it s the right consistency. It was a very good Icing if you ve made icing before there should not have been a problem. the sweetness is up to you less sweat by using less sugar. make sure to beat it at least to five minutes. very good Icing. Read More
(1)
Rating: 5 stars
08/18/2018
This gave me the perfect consistency I wanted! Read More
(1)
Rating: 3 stars
02/10/2017
I began exactly as written. I quickly realized that it wouldn't be enough to frost a double layer cake so I doubled the recipe. Nearing the end of mixing it still didn't look like enough so I continued to add the ingredients in the proper ratios until I got to where I felt I had enough. Guessing somewhere between triple and quadruple the original recipe. Ended up having just enough to frost a double layer 9" round cake. Maybe 2 or 3T leftover. Maybe it was because I had to keep adding but it wasn't very chocolatey. More powdered sugary than anything.. Ended up melting a Hershey dark chocolate bar and mixing that in too. All in all it turned out okay but probably will not use this recipe again. Read More
Rating: 5 stars
05/20/2019
This. Frosting. Is. The. BOMB! Read More