Foolproof Chocolate Frosting

You really can't mess up this recipe for Foolproof Chocolate Frosting. As long as you follow the instructions, it's perfect every time!

Foolproof Chocolate Frosting

Photo by Mistyrain

  • Prep Time


  • Total Time


  • Servings



  • 20

    tablespoons (2½ sticks) unsalted butter, softened (60 to 65°F)

  • 1

    cup confectioners' sugar (4 ounces)

  • ¾

    cup Dutch-processed cocoa

  • Pinch table salt

  • ¾

    cup light corn syrup

  • 1

    teaspoon vanilla extract

  • 8

    ounces milk chocolate, melted and cooled to 85 and 100°F


In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held. Makes 3 cups to frost one 9-inch 2-layer cake. NOTE: This frosting may be made with milk, semisweet, or bittersweet chocolate


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