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Ingredients
- 3 cups confectioners' sugar
- 3/4 cup unsweetened cocoa
- 1 stick butter, softened
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla
Details
Preparation
Step 1
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.
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REVIEWS: (61)
I used much more heavy cream than what it asked for and it turned out nice, light, and "airy". I also added some instant coffee to increase the chocolate flavor. I will never buy store bought frosting ever again. The texture and flavor was off the chart!!!!!
DELECTABLE....I added a Tbsp of finely ground coffee beans for an extra ummmmppphhhh....WHOA! Ann Thornton's chocolate cake was covered in this stuff and let me tell you it was gone REAL FAST.
The best frosting ever!!! I did not measure my cream and just added enough for the consistency I wanted and I also whipped it on high speed so it turned out light and fluffy!! I also added black cherry spreadable fruit to compliment my chocolate cake that I am baking... absolutely amazing, even w/o the fruit!!!!!!!
Delicious, I added whipping cream and then took 1/4-1/3 of frosting and added more whip cream to it for the center of the cake. My new favorite chocolate frosting.
This's the first time I made the frosting, and the tip below was particular helpful. I didn't have heavy cream at hand, the whole milk worked perfectly well. Thanks for the recipe and the tip!
A good recipe, just toooo chocolatey for my family, next time I will use half of the cocoa, I also used half and half instead of heavy cream.
It worked great as the recipe stated. The second time I used regular 2% milk since I was out of cream-it worked FANTASTIC. I liked either way-the original way with cream, and the way with milk. Very very good buttercream-vastly better than most I've tried in the past.
I have to admit that I am not a chocoholic, that distinction belongs to my husband. In fact, I am one of the rare few who is not especially fond of chocolate. Having said that, I loved this frosting! I baked a chocolate cake for my husband, but in the end, I ate more of it than he did. This frosting is light, not overly sweet, and just the right amount of chocolate to compliment the darker chocolate cake it covered. Super easy to make and spread. I did have to add double the amount of cream called for, but other than that, no changes. This will be my 'go to' recipe.
Really good, but my husband didn't like it because he said it was too chocolatey. I liked it a lot though. I used milk because I didn't have cream and it was still good.
The only reason I am putting two stars is that I had to add more cream and more vanilla. The frosting is, of course, DELICIOUS....but if it were delicious and no adjustments needed it would have rightly deserved 5 stars.
Just made this frosting today and paired it with yellow cupcakes. You definitely need to ADD MORE HEAVY CREAM for it to turn out right. 3-4 tbs of heavy cream was not enough and leaves you with dry chunks. I added a total of 6 tbs of heavy cream to get a beautiful and smooth consistency. If you use Hershey's unsweetened cocoa powder it tastes somewhere between dark chocolate and milk chocolate frosting, but nonetheless tasty. I will give this recipe 4 stars only because I had to add double the amount of cream.
I read the reviews and agree that extra cream does the trick. I didn't add any water though. I couldn't get my dry ingredients to sift so I just combined them into the bowl anyway. This didn't seem to affect the quality of flavor or texture as it was mixed very well with the mixer. I do advise adding a bit of extra cream as you mix because cream itself thickens up. Turned out very light, creamy and tasty! Will use again.
I am a total novice but WOW, I just found my new easy piece of heaven! Like others I added a couple of table spoons of warm water and extra cream.
Very good frosting recipe. Used it for the first time this Thanksgiving. It was pretty thick at first but I read the reviews before making and added the adjustments are advised. It came out perfect!!! I used it on my German Chocolate Cake and it didn't last thru the night. I added a little more cream and 2 tablespoons of hot water. This helps it spread easily.
This frosting was very easy to make. I realized that I only had half a stick of butter so I used that and 4 tablespoons of tub butter. It came out great. Spread nicely...the perfect consistency.
This is a review of this frosting recipe which I have used before. I'm sorry that some people have had problems with this frosting recipe. But it's a Hersey's TYPE classic. Very simple - and easy. Try 1 to 2 tablespoons of hot water instead of cream. Cream can cause things to stiffen up. Look up some others and compare (sometimes Hersey's has it on the back of the can of powered coco. But this type of frosting is a good ole stand bye to have.
I chose this recipe because of the 5 star ratings. I'm not an inexperienced cook, and this recipe was very simple, but it was not good at all! It had a very good taste, but that was its only redeeming quality. It was very stiff and dry, even after I added more cream, and did not spread easily at all. I'll find a better recipe! I am especially disappointed in this recipe because I used it on my son's birthday cake. Next time I'll be sure to test out a recipe before I use it for a special occasion.
This was my first time making chocolate frosting and it was a success! Nice, creamy texture. I didn't measure the cream, but suspect that I used a little more than the recipe required. This is my new go-to frosting recipe!
This was the best frosting I have ever tasted!! It is 100x better than the frosting from stores! Good for spreading.
Loved the frosting. I have a thing about frosting and this one is really good. Enough to frost a 2-layer 8" cake. I added extra cream and added about 1/2 teaspoons of instant coffee to the cream. I heated it up a bit so coffee crystals would melt and cream was a hint warm. Very good recipe.
This frosting is delicious! It was great on cupcakes and marble cake! It is extremely thick, but still good for piping. You may need to add extra cream. Now to put it on my dad's Father's Day cake!
Very good but extremely thick you need to add lots more cream but still VERY good
This frosting is delicious! It was great on cupcakes and marble cake! It is extremely thick, but still good for piping. You may need to add extra cream. Now to put it on my dad's Father's Day cake!
Very good but extremely thick you need to add lots more cream but still VERY good
The best I've make but needed to add more cream.
Very VERY good chocolate frosting recipe. I had to use a bit more cream to get it to a spreadable consistency. It was extremely sweet so next time I will add salt or perhaps a little more cocoa and a little bit less sugar. With those adjustments this will be my go to chocolate frosting recipe. And to let you know I used this frosting on a yellow cake with peanut butter filling = a match made in heaven!
Amazing chocolate frosting recipe it was a total crowd pleaser. Everybody loved it; perfect topping to a perfect chocolate cake. Delicious!
I used this to top a boxed devil's food cake. WOW! It's the only chocolate frosting in my recipe box. I didn't have heavy cream, so I used 1% milk I had on hand. It was delicious!! I think next time I make it, I'll add a pinch of salt to add a nice contrast.
I made this using dark cocoa powder and it was extremely good! I did make the same modifications that I made when I made FN's Quick Butter Cream Frosting (same recipe except for the cocoa: added 1/2 teaspoon vinegar to help cut the sweetness and added a pinch of salt since I used unsalted butter. Perfect! For those whom said the frosting was too thick, try beating it on a higher speed for longer. I had more than enough to generously frost 24 cupcakes.
This recipe was absolutely fantastic. How can you go wrong with butter, cream, and sugar? I used it with a store bought vanilla cake mix (wanted to make the cake homemade too, but ran out of time. Instead of vanilla extract I substituted pure orange extract. I added the extract to the cake as well. It was DELICIOUS and a total crowd pleaser. The frosting was rich enough without being overpowering. It covered a standard size bundt cake wonderfully well. I would like to try it with different extract flavors next time.
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