This is the classic Hershey’s chocolate frosting recipe — rich, creamy, and made with just 5 simple ingredients. Made with melted butter, it has a smooth texture without needing a mixer, making it an easy homemade frosting for cakes, cupcakes, and brownies. It comes together in minutes and has the classic chocolate flavor everyone loves.
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Why You’ll Love This Recipe
- This frosting has rich and delicious chocolate flavor.
- It is made in one bowl.
- No mixer is required.
- Using melted butter means no waiting for the butter to soften.
- Made with just 5 simple pantry ingredients.
I think what I like best, besides the flavor, is that you melt the butter first. You don’t even have to wait for the butter to come to room temperature. I mean, how great is that?!
Another great thing is that you mix it by hand, so no electric mixer is needed. I don’t mind using the hand mixer or stand mixer but the less dirty dishes the better, especially since we wash some things, like our beaters, by hand. I find they will end up rusting somehow if we put them in the dishwasher. Anyway, the end result is a delicious and creamy frosting that only takes a few minutes to whip up.
Ingredients
See recipe card for exact ingredient amounts.
Ingredient Notes
- Cocoa: You don’t have to use Hershey’s cocoa, you can use your favorite brand of unsweetened cocoa powder. Even the store brand will work.
- Butter: We always use unsalted real butter, salted butter is okay in this recipe if that is what you have. Real butter is key, not margarine.
- Powdered Sugar: According to bon appétit confectioner’s sugar, icing sugar and 10X sugar are the same as powdered sugar, but Martha says they are slightly different. I buy whatever is least expensive and can’t say I have ever specifically bought one or the other.
- Milk: We use whole milk because that is what we have, you can use 2% or even heavy cream but it will slightly change the consistency of the frosting. See note below about frosting consistency.
- Vanilla: Pure vanilla extract and not imitation vanilla.
How to Make Hershey’s Chocolate Frosting
- Melt butter either in the microwave in a microwave safe bowl or in a small pan over low heat on the stove top.
- Sift powdered sugar and cocoa.
- In a large bowl combine the melted butter with the cocoa.
- Stir the vanilla into the milk.
- Alternately add the powdered sugar and milk to the butter mixture stirring until well combined with a rubber spatula after each addition.
Recipe Note: I start and end with the powdered sugar and do it in about 4 additions of sugar and 3 of milk. If frosting is too thick add a little milk, if frosting is too thin add a little bit more powdered sugar.
How Thick Should Chocolate Frosting Be?
This may depend on how you are using the frosting. If you want to spread it with a knife then thinner might be okay. If you want to pipe it on in a piping bag then you may want it a little thicker. Keep in mind that as the butter cools it will begin to set up a bit so your frosting will end up thicker after is sits a while than when you first mix it up. For thicker frosting add a little more powdered sugar, for thinner frosting add a small amount of additional milk until the desired thickness is reached.
How Much Frosting Does This Recipe Make?
This recipe makes about 2 cups of frosting. That amount will frost one 9″ layer cake, one 9″ X 13″ sheet cake, or about 16 cupcakes if you use 2 tablespoons of frosting for each cupcake. If you like a thick layer then you will need to make 1 ½ – 2 times the recipe.
Frequently Asked Questions
Yes. Store it covered in the refrigerator for up to 5 days. Let it come to room temperature and stir before using.
Yes. Salted butter works fine in this recipe if that’s what you have on hand.
This frosting is great for cakes, cupcakes, brownies, and cookies.
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Hershey’s Chocolate Frosting
Ingredients
- ½ cup butter one stick
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla
Instructions
- Melt butter either in the microwave in a microwave safe bowl or in a small pan over low heat on the stove top.½ cup butter
- Sift powdered sugar and cocoa.⅔ cup unsweetened cocoa powder, 3 cups powdered sugar
- In a large bowl combine the melted butter with the cocoa.
- Stir the vanilla into the milk.⅓ cup milk, 1 teaspoon vanilla
- Alternately add the powdered sugar and milk to the butter mixture stirring until well combined, with a rubber spatula, after each addition.
I no longer buy store can frosting. Hershey’s chocolate frosting is #1 in my book
I agree, thank you for commenting and rating!
I add a pinch or so of baking soda to the frosting so it doesn’t harden up
Great tip, Tina! Thanks for commenting and reviewing!
Can I use half and half instead of milk?
Half and half sure work just fine! Thanks, Mindy
My mother used this recipe A LOT. I come from a family of five chocaholics. Believe me when I say, this frosting recipe is most definitely a keeper!
I agree, it’s so good, thanks!
I just made the Hershey’s brownies which I have made about 1000 times and absolutely love the recipe. Also just made the frosting and waiting for my brownies to cool. Can I leave the frosting on the counter till brownies are cool enough. Thank you in advance
I may be too late, but yes, that should be fine.
Does this need to be refrigerated or can I leave my cupcakes out on the counter with this frosting?
They can be left out for a few days. We almost never refrigerate cake.
Yummy and super easy!
Rich, chocolatey and velvety. Perfect consistency and easy to spread over the sheet cake. I would definitely use this recipe again!
I’m so glad you like it, thanks for commenting and leaving a review!
I made this with coconut milk, and it is still awesome!
That’s awesome, thanks for letting us know that worked!
I make this and swap 2 t. raspberry extract for the vanilla. Love this with chocolate cake.
Thanks for sharing.
Great idea, sounds delicious. Thank you for sharing!
My favorite frosting. Only thing I do differently… is use almond milk versus regular dairy milk.
I have never tried it with almond milk, thank you for letting us know it works!
Can you make this frosting and store in refrigerator 1 to 2 days?
Yes for up to a week, you will need to let it sit out and come to room temperature so it is a spreadable consistency. Also be sure too mix it well before you use it.
I made it was very good.
I am so glad you liked it!