Easy Chocolate Frosting
Yields about 1 cup (enough to frost one 8- or 9-inch square pan or one 9- or 10-inch round pan. There will be some leftover with the smaller pans or if a thin spread is preferred.


  • 4 tablespoons melted butter
  • 1/3 cup (27 grams) cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (180 grams) confectioner’s sugar
  • 2 1/2 – 3 tablespoons milk (nonfat is fine as is your preferred variety)


  1. In a mixing bowl (a quart-size Pyrex measuring cup also works well with many hand beaters, and the butter can be melted in it first) stir the cocoa powder into the melted butter. Stir in the vanilla, and then add half the sugar and half the milk. Stir to partially incorporate (I just 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. Frost the cooled cake and enjoy.


  • Frosting may be prepared up to several days in advance, covered with a piece of plastic wrap pressed onto the surface, and refrigerated. Before spreading, bring the frosting to room temperature and give it a good stir.

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