Silky Chocolate Butter Frosting

  • Prep Time: 25 mins
  • Total Time: 33 mins
  • Yield: 3cups

    • About This Recipe

    “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).”

    Ingredients

  • 3/4 cupsugar
  • 1/4 cupall-purpose flour
  • 3tablespoonsunsweetened cocoa
  • 1cupmilk
  • 1cupbutter, softened
  • 4semi-sweet chocolate baking squares, melted and cooled
  • 1tablespoonvanilla extract

    • 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.

    • Reviews

  • “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.”

  • “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.”

  • “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.”

  • “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.”

  • “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!”

  • “This was sooo wonderful.I ended up using chocolate soy milk just becuase I was out of regular milk. I reduced the cocoa by 1TBS.I will never make powder sugar frosting again!”

  • “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.”

  • “This frosting does have lots of flavor without being too sweet.Unfortunately the cake I put it on wasn’t very sweet either, so together they didn’t quite work.Also, it is more pudding-like than I had expected, but once I got used to that idea, I was happy with it.”

  • “We all loved it.Very rich and not sickenly sweet.”

  • “I loved this frosting.I do not like making frosting or icing at all, as I usually have problems with it turning out, and I don’t like eating it that much either, as I often find it too sweet.This, however, was perfect.I followed the recipe to a tee, and it turned out beautifully (I was a little apprehensive when I read some of the reviews).And it wasn’t too sweet – the perfect finish to my chocolate banana cake – Chocolate Banana Cake!I will use this recipe from now on.”

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