I've been using this chocolate frosting recipe forever, and several friends now use it as their "favorite frosting!" It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8- or 9-inch layer cake.

Creamy Chocolate Frosting

confectioners' sugar

cocoa powder

butter

evaporated milk

vanilla extract

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.


In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.


This is really great. My family loved it. I used 2% milk because I can't bear to open a can of evaporated milk and waste what's left, it was still great and the liquid to sugar ratio made a perfect spreading consistency. Thanks for sharing.

I have never tried to make a chocolate frosting before, and thought this was simple and absolutely delicious for my first go at chocolate frosting.  It was much MUCH better than pre-made frostings.  I read one review that this frosting was not chocolate'y enough, and if anything I found it to be more than enough of a chocolate'y taste.  I took the advice of others that said that this did not make very much frosting, and doubled the recipe, which made enough to generously frost a 9" X 13" pan of walnut brownies.  YUM!!  I will certainly make this again.

A buttercream frosting babe at heart, I used this as a sub for birthday cupcakes that had to travel by car for ahwile and they were met with rave reviews by both adults and kids alike.
Easy to make, not too sweet, and  Iwas able to use a pastry bag to pipe it on the cupcakes without too much mess.

EXcellent! I wanted frosting for brownies so I wanted something fudgy and glossy.  That was easily accomplished with this recipe simply by melting the butter. Before it even made it to the brownies I gave it a taste test (yup, with the tip of my finger I confess) and I knew it was exactly what I wanted. I didn't see the necessity for the evaporated milk - I preferred to use half and half.  I used this to top "Simply Fudgy Brownies" (that recipe is pretty darn good too), frosting them while they were still warm.  This frosting will make its way back to my kitchen again, I'm sure!

Great frosting! It's definitely creamy and most certainly chocolately! I replaced half the butter with butter flavored shortening, added a pinch of salt, and used 3 Tbsp. of half and half instead of evaporated milk. I used an electric mixer to get it nice and fluffy. It was perfect to pipe on a half dozen Texas sized dark chocolate cupcakes! The best part was licking the beater!

My family loved this frosting.  It was a bit soft even with all of the sugar, I added a little more.  The taste is phenomenal, this frosting could be desert all by itself!  Very easy to make; I doubled the recipe to fill and frost one two layer cake, there were even leftovers.

I too used cocoa to thicken rather than powdered sugar - what a great idea!  This frosting was wonderful and was enough to frost a one layer 9x13.

I tried this recipe, followed it perfectly and yet it turned out horrible. I made it for a cake for my boyfriend when he got a new job he really wanted, and we couldn't even eat it. I'm very disappointed that I wasted those ingredients. I won't be using this again.

This recipe worked really well - I made 1 1/2 it so it would fill and frost a 9 inch layer cake, and it was just enough.  I used unsalted butter, and it tasted a little bland - I think either salted butter or a dash of salt would have been better.  Chocolate always seems to need a bit of salt.

See how to make yummy chocolate frosting for cakes and cupcakes.

creamy chocolate frosting

Prep Time: 15 minutes

Total: 15 minutes

Servings: 1

Author : Tracy Larsen

Ingredients

Instructions

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