Creamy Chocolate Frosting II

Creamy Chocolate Frosting II


"This is an old family recipe that is a classic. It makes enough to frost a one-layer 9 inch cake."

Ingredients 15 m {{adjustedServings}} servings 237 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, melt the butter and chocolate over low heat. Stir constantly until melted and well blended. Add the vanilla and sugar; beat with an electric mixer. Add water gradually as you beat until it is a spreadable consistency.
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Reviews 36

  1. 39 Ratings


I sifted the powdered sugar first since I've previously used unsifted sugar and couldn't get the lumps out. I needed less than the 1/4 cup of water to get the right consistance for my tube pan cake. The icing has a shiny look and a fabulous taste. This will be my new favorite chocolate frosting! If you're making a layer cake I would double the recipe.


I thought this frosting was just OK. It was very easy to make which is a plus but it set very quickly and became very hard. I guess I prefer a creamier frosting. Maybe I should have added even more water. I also thought the taste veered towards sugary sweet rather than chocolatey. I would make it again in a pinch but wouldn't be my go to frosting.


Great base recipe. I just made a few changes after reading other reviews. I used 3 squares of chocolate, then instead of adding all 2 cups of sugar at once, I added one cup, then slowly added the water. Then I added more sugar until I got the taste I wanted, worked out to about 1 1/2 cups. The full 2 cups would have been way to sweet for my liking.