- 4 tablespoons melted butter (may substitute vegan butter if needed)
- ⅓ cup (27 grams) cocoa powder
- ½ teaspoon vanilla extract
- 1½ cups (180 grams) confectioner’s sugar
- 2½ – 3 tablespoons milk (nonfat, 2% or whole may be used, as can your preferred plant-based milk)
Easy Chocolate Frosting
This easy-to-make recipe is classic chocolate frosting at its best!
Yield: about 1 cup (Enough to frost one 8- or 9-inch square pan or one 9- or 10-inch round pan. You will likely have some leftover when using the smaller pans or if a thin spread is preferred.)
Yield: about 1 cup (Enough to frost one 8- or 9-inch square pan or one 9- or 10-inch round pan. You will likely have some leftover when using the smaller pans or if a thin spread is preferred.)
Ingredients
Instructions
1. In a mixing bowl, stir the cocoa powder into the melted butter. (Tip: a quart-size Pyrex measuring cup works well with many hand beaters, and the butter can be melted in it first.) Stir in the vanilla, and then add half the sugar and half the milk.
2. Stir to partially incorporate (I use the turned-off beaters－this prevents a powdered sugar dust cloud), and then beat on medium speed, adding the remaining sugar and enough milk to achieve a smooth, creamy consistency. If necessary, add more milk by the scant-teaspoon.
Notes
The frosting may be prepared several days in advance, covered with a piece of plastic wrap pressed onto the surface, and refrigerated. Before spreading on the cake, bring the frosting to room temperature and give it a good stir.