Easy Hershey’s Perfectly Chocolate Frosting Recipe is so tasty and only requires a handful of ingredients you probably have on-hand. If you have never made your own frosting then you need to give this recipe a try. Don’t get me wrong, we like the pre-made frosting just fine for some recipes. But sometimes I want to put together a completeIy homemade sweet treat. Easy is better and this homemade chocolate frosting could not be easier.
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, no electric mixer 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.
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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 Perfectly Chocolate Chocolate Frosting Recipe
- 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.
What is the right consistency for this delicious frosting?
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 1/2 – 2 times the recipe.
What is the difference between chocolate buttercream frosting and chocolate frosting?
So, buttercream has a butter base, makes sense right? But not all frostings are buttercream because they can have a different base, such as cream cheese or heavy cream. Not only that, there are several different types of buttercream. Bob’s Red Mill has a great article that explains the difference between frosting and icing, and tells you more about the different types of buttercream. I am familiar with some of these types, like Swiss meringue buttercream. But some I am not that familiar with, like ermine frosting.
What we love about 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.
- Only 5 ingredients that we always have on-hand.
This frosting is great on Hershey’s “Perfectly Chocolate” chocolate cake recipe.
Other Great Recipes You Might Like
Chocolate Covered Pretzel Rods
Mexican Cinnamon Sugar Cookies
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Easy Hershey’s Perfectly Chocolate Frosting
Ingredients
- 1/2 cup butter one stick
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla
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Instructions
- Melt butter either in the microwave in a microwave safe bowl or in a small pan over low heat on the stove top.1/2 cup butter
- Sift powdered sugar and cocoa.2/3 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.1/3 cup milk, 1 tsp vanilla
- Alternately add the powdered sugar and milk to the butter mixture stirring until well combined, with a rubber spatula, after each addition.
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!