Chocolate Frosting II

Chocolate Frosting II


"Thick and creamy...very rich..."


20 m servings 219 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
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  1. 186 Ratings


This very fudgy frosting tastes great, but do NOT attempt to frost a layer cake with it. It is much too stiff to work with. Heated, it can be poured and spread. It would be ideal for brownies ...

I did mine a little differently - instead of melting the butter, I let it get really soft on the counter. Then added all the ingredients into a mixing bowl and beat it until it was very fluffy....

this is a great frosting! it was a little scary when i added the cocoa mixture, it ended up like little peas, until I added the milk, it frosted a 13x9 cake wonderfully! I cut the powder suge...

I thought this frosting recipe was fabulous, and I will totally be using it again. I also cut the sugar down to 3 cups (based on other reviewers' opinions) and I added it gradually, so that it w...

Great and fudgy...I added 1 1/2 Tbsp.s of brewed coffee for an even richer fudge flavor. Put it on a yellow cake and everyone raved!

I think I would prefer using this frosting on brownies or maybe cupcakes. First off, it tastes like heaven. It's almost like eating fudge, flavor-wise. The only thing I ran into was that it w...

used whipped cream instead of milk, turned out perfect!

THIS IS IT!!!!!! This tastes really REALLY good!!!The only thing was I didn't use the full 3 1/2 cups of confectioners sugar. I kept pouring a little at a time and mixing it with just a 1/2 tabl...

By the time I was done playing around with this to get it to the texture and consistency I wanted, it was very good. But I would have much preferred a more reliable recipe that didn't require so...