Silky Chocolate Butter Frosting

"Once I tried this type of frosting, I have never gone back to the butter-cream type made with powdered sugar. This is just as creamy and fluffy, but not as gaggy sweet. Sweet enough without overpowering the cake. Prep times includs 15 minutes for cooling (may take longer depending on air temp)."
 
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photo by puppitypup photo by puppitypup
photo by puppitypup
photo by puppitypup photo by puppitypup
Ready In:
33mins
Ingredients:
7
Yields:
3 cups
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ingredients

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directions

  • In 2-quart saucepan, combine sugar, flour and cocoa.
  • With wire whisk, gradually stir in milk until smooth.
  • Cook over medium heat, stirring frequently, until mixture has thickened and boils.
  • Reduce heat to low; cook 2 minutes, stirring constantly.
  • Remove from heat; cool completely.
  • In medium bowl, with mixer at medium speed, beat butter until creamy.
  • Gradually beat in milk mixture, melted chocolate and vanilla.

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Reviews

  1. This frosting was too thin, like water with all of the milk added. I tried everything I knew of to thicken it up. If I make it again, I would only use about 1/3-1-2 of the milk and I think it would be fine.
     
  2. I really love the frosting . I chilled it before spreading it on my banana chocolate cake . I will make this frosting more often , it reminds me of the butter creams that we use in Germany.
     
  3. This was a really good frosting. My only problem was I didn't think it was thick enough so I added a little powdered sugar--maybe 1 or 1 1/2 cups.
     
  4. I've been making a vanilla version of this for many years. For those who said to use less milk, I'm guessing that you didn't cook the milk mixture long enough. It should be sort of like glue. If you are gluten-free, this also works with corn starch--try 3 T. For some reason, while this recipe works, I prefer to put the sugar with the butter and cream for about 8-10 minutes. The granular sugar will disappear; I like the texture it provides to the frosting. Last, you can substitute chocolate; I used milk chocolate tonight and it was delicious. I only used 1 T of cocoa to keep it from getting to dark tasting. I used 3/4 c sugar, as the recipe says. If I were making it with semi-sweet, I might want to go with 1 cup.
     
  5. Ive been making this one for a while now and I love the taste. I've always hated those too sweet frostings with all that powdered suga! I will say however that I always down the liquid to 1/2 cup and I usually triple the cocoa powder and leave out the semi sweet squares. It does still need to be refrigerated (simply cooling just doesn't cut in the Arkansas heat) but its delicious if ya don't mind it cold!
     
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Tweaks

  1. Loved it. So easy to whip up and was the perfect buttery frosting on top of the brownies. I've made it several times since finding the recipe here and each time everyone raves about it and asks what the secret is! My only variation to the recipe was to use soy milk instead of cows milk. Still worked perfectly. I'm always in a hurry (2 small kids do that) so each time have dumped it all together and thrown it in the fridge to thicken up. Does the trick and makes it smooth and spreadable.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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