Chocolate Frosting I

Chocolate Frosting I

Tia the Baker 29

"Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special."

Ingredients 15 m {{adjustedServings}} servings 188 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.
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Reviews 502

  1. 597 Ratings


This frosting was just okay - I should've heeded the advice of many others and added more cocoa powder and less powdered sugar, as the overwhelming taste is sweet, not chocolately. Also, the cocoa powder and butter really need to mix for awhile, and get a spatula in there to make sure it's not at the bottom of the mixer...I found a little residue at the bottom after I added the powdered sugar. I made this to frost chocolate pound cake from this site, and didn't end up using it (the cake stands alone and the frosting just wasn't good enough)...I'll let my kids decide if they want to put it on the cake or just on graham crackers later!


This frosting took a rather average "Chewy Peanut Butter Brownies" recipe and made it one of distinction! I used half a recipe for a 9x9" pan, using butter rather than margarine, a little less powdered sugar, a bit more cocoa and half and half, a couple teaspoons of corn syrup, and about 1/2 tsp. chocolate extract in addition to the vanilla. Creamy, soft, satiny, glossy, chocolatey good.


This is a fudgey tasting chocolate frosting that sets up nicely without cracking or getting hard. I used butter instead of margarine, added 1/4t salt, and cut the sugar to 3 cups, since some reviewers said it was too sweet. This was perfect for my family, especially on Karen Dunn's Chocolate Applesauce Cake (this site). Thanks for a great treat, Tianne.