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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!

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Rate this recipe 4.6/5 (8 Votes)
Foolproof Chocolate Frosting 1 Picture


  • 20 tablespoons (2 1/2 sticks) unsalted butter, softened (60 to 65°F)
  • 1 cup confectioners' sugar (4 ounces)
  • 3/4 cup Dutch-processed cocoa
  • Pinch table salt
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 8 ounces milk chocolate, melted and cooled to 85 and 100°F



Step 1

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.

This frosting may be made with milk, semisweet, or bittersweet chocolate

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