Hershey's One Bowl Buttercream Frosting
"This came from the side of a Hershey's Cocoa Tin from the 80's. I don't know if this is posted anywhere on this site, but I wanted to keep it for my files. Please note the amount of cocoa you add to the frosting - There are different amounts listed for the chocolate intensity you would like your frosting to taste"
photo by mums the word
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 1
ingredients
- 6 tablespoons butter (softened) or 6 tablespoons margarine (softened)
- 1⁄3 cup hershey's cocoa (See Note Below)
- 2 2⁄3 cups unsifted confectioners' sugar
- 1⁄3 cup milk
- 1 teaspoon vanilla
directions
- Cream butter or margarine in small mixer bowl.
- Add cocoa and confectioners sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed).
- Blend in vanilla.
- Makes 2 cups frosting.
- ***1/3 cup for light flavor.
- ***1/2 cup for medium flavor.
- ***3/4 cup for dark flavor.
Questions & Replies
-
I realize this is an odd question - but - here goes.... This recipe IS printed on the Hershey's cocoa container, but in a little bit different increments...and it says to MELT the butter, not just cream it. Has anyone tried 'melting' the butter, or should I just stick with 'creaming' and deal with the difference in measurements (it's not too bad - looks like it might make a little more frosting (the new version), but I like the adjusted levels of cocoa shown with yours!!). Thanks for any insight you (or anyone) is willing to provide. (I'm not a new cook, but I'm definitely a newbie with baking and frostings, etc.)
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Does this taste like the Hershey frosting in a can. My husband loves only that but I can never find it? If not do you have a recipe for that?
Reviews
-
Outstanding, the dark variation is better than any bakery frosting.
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Was looking for the original Hersheys Buttercream frosting recipe (from the 80's) that came on the back of the Hersheys tin, and found it right here! Made my daughter's yearly yellow birthday cake and for the frosting made this recipe. One word...DELICIOUS!! Used unsalted butter, and actually added an extra Tbsp of it as it seemed to just need that little extra bit of creaminess. Absolute perfection! Just melts in your mouth its so good! She loved it and so did I! Definitely saving this recipe as my go-to when I need a chocolate buttercream frosting! Thank you so much for posting this recipe! Highly satisfied! 5 Stars!
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Thank you for posting this Frosting recipe. I had the Hershey tin cocoa can with this recipe and have lost it, and had been looking for awhile,
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Very good frosting. This is the first time I have ever made chocolate frosting with cocoa. I thought melted baking chocolate had to be used. I recommend melting the butter first, to avoid having little clumps of butter in it.
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Perfect, just perfect I used 1/2 cup of cocoa Took brownies to a new level!!
see 6 more reviews
RECIPE SUBMITTED BY
I used to spend my summers with my grandmother in Northern Connecticut. She was a wonderful little Norwegian woman that stood about 5 feet high. My grandfather was a Swedish ship captain that stood well over 6 feet tall. My grandmother would wake up at 5 in the morning just to start making her bread (that had been proofing in the oven all evening) I would anxiously await the warm, crusty, tremendously tasty bread spread with home made strawberry jam or any other berry that she might have picked in the neighbors yard.
These memories of her and her patience in the kitchen with me made me the cook I am today. Not a day passes when I don't think of her...a smile crosses my face and I know she's in the room with me, making sure her measurements are just right.
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