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Kittencal's Chocolate Frosting/Icing

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“A wonderful frosting I have used for years made in very little time with perfect results and 100% better than any canned, this frosting is so good you will find yourself eating a fair amount of it before even using it to frost with! --- choose the amount of cocoa powder you desire for either a light, medium or dark frosting, and make certain to sift the cocoa powder and the confectioners sugar before using for the recipe--- this frosting *freezes* very well so double the recipe and freeze one batch for next time --- *NOTE* for an ultra creamy fluffy milk chocolate frosting add in 1 to 1-1/2 cups thawed Cool Whip topping at the end of mixing the frosting and beat on low speed until blended ------- also see my Kittencal's Bakery Buttercream Frosting/Icing ---- Authentic No Refrigeration Bakery Frosting/Icing --- Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)
2 cups

Ingredients Nutrition

  • 12 cup butter, softened (you can use margarine but the flavor will not be the same)
  • 2 23 cups confectioners' sugar, sifted
  • 13 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 13 cup milk (can use unwhipped whipping cream in place of half and half)
  • 1 12 teaspoons vanilla
  • 13 cup unsweetened cocoa powder, sifted (for light)
  • 12 cup unsweetened cocoa powder, sifted (for medium)
  • 34 cup unsweetened cocoa powder, sifted (for dark rich)


  1. Cream the butter in a small bowl.
  2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
  3. Beat with an electric mixer, until the desired texture is achieved.
  4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

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