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Chocolate Frosting II

Chocolate Frosting II

Greg Pierce

This frosting is divine spread over my grandmother's Frosted Chocolate Cookies or any other cookies that need a bit of frosting on top!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Melt butter over a low heat. Stir cocoa, coffee and vanilla into the butter. Mix in powdered sugar and milk. Beat until smooth. Frost cookies and enjoy.
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I used it to fill and cover Dark Chocolate Cake I and it was an instant hit! I also used a splash of coffee rather than the coffee powder as we had some sitting in the jug going cold. The coffee really intensifies the chocolate.


I'll rate this four stars, even while I had some disappointment with this recipe. First, and most important, the coffee flavor is fairly potent and because it's so prominent, I believe it should be mentioned in the recipe's title or you're in for a big surprise. In other words, the coffee in this recipe is more than just enough to intensify the chocolate flavor! Second, the frosting is only mildly chocolate and very light in color. If you want a deeper chocolate frosting, both in color and flavor, check out "Rich Chocolate Frosting," also from this site. So it wasn't what I wanted or expected, being light in chocolate flavor and heavy in coffee flavor, but it was still very good. Light, creamy, fluffy, and piped nicely. Perhaps if this was named more aptly, like "Mocha Buttercream," I might have been inclined to rate this higher.

Renee Gaiski

I did add butter as this was to frost a cake and another review suggested that. This frosting was DELICIOUS on my chocolate cake!! A hit all the way around.