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So, what’s the first thing I did to a classic, never-mess-with-this recipe? That’s right: I messed with it. Granted, it’s great right off the back of the Hershey’s cocoa box, but I wanted something extra. Something luxe.
I added instant espresso powder, which brings out the chocolate flavor. I also changed the proportion of the butter (adding more, of course) for a luscious consistency. Last, I added a pinch of salt because salt always rounds out flavor.
And I’ll admit, not all of this ends up on the cake. What can I say? A good cook knows rigorous quality control (read: eating spoonfuls of the stuff while frosting) is required. 😏
Featured Review
When I became a first-time mommy to my two-month-early preemie baby boy, a friend of mine suggested I take up baking while recovering at home to keep my mind occupied during his long NICU stay. I had never been able to master frosting until I tried your recipe. Something about it worked, and I finally created the perfect simple yet delectable frosting. Now that same baby boy helps me bake and always helps me make this frosting. Thank you for sharing a little piece of your talent in my home. Sending love from New York City. 🙂
Jennifer Rapacilo
Why Our Testers Loved This
The testers were delighted that this rich chocolate frosting “came together beautifully, complemented the Hershey’s chocolate cake, spread easily, and wasn’t overpowering.”
Notes on ingredients
- Butter–Use the best-quality butter you can get, but stick with unsalted for this recipe, please.
- Instant espresso powder–Coffee enhances the depth of rich, chocolatey perfection in this frosting recipe, taking it up a notch. You can leave it out if you’re caffeine-averse, but I strongly feel that it adds just a little extra je ne sais quoi.
- Whole milk—Whole milk gives this chocolate frosting a perfect consistency. Pass on anything but whole. It won’t be as creamy.
- Vanilla–Only the real stuff!
Visual step-by-step guide: Chocolate frosting
- Combine the melted butter, cocoa, espresso powder, and salt in a bowl.
- Add the powdered sugar and milk in batches, beating with a hand mixer until the frosting reaches a smooth, spreadable consistency.
- Stir in the vanilla.
- Mix until smooth and fluffy.
Your chocolate buttercream questions, answered
Yep. Stash your frosting in a sealed container in the freezer for up to 3 months. Let it thaw in the refrigerator overnight before using. If it isn’t as fluffy as you’d like, give it a quick whip with your hand mixer.
Generally speaking, frosting is a thick, fluffy, spreadable topping, while icing has a thinner, glossier consistency and is often poured or piped over cakes and cupcakes. Icing tends to set in a smooth layer and may even drip a little, while frosting will hold its swoops and swirls after being applied. (If you can’t tell yet, I’m a swooper.)
Pro tips & troubleshooting
- Beat the frosting until it has a smooth, spreadable texture. Do not overbeat it, as this will create air pockets in the frosting.
- This recipe is suitable for gluten-free diets.
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Storage
Store the perfectly chocolate frosting in a sealed container in the refrigerator for up to 1 week.
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If you make this chocolate frosting recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Hershey’s Chocolate Frosting
Ingredients
- 2 sticks (8 oz) unsalted butter, melted
- 1 1/3 cups Hershey’s Cocoa
- 2 teaspoons instant espresso
- 3 1/3 cups confectioners’ sugar
- Pinch salt
- 2/3 cup whole milk
- 1 1/2 teaspoons vanilla extract
Instructions
- In a bowl, stir together the butter, cocoa, espresso powder, and salt.
- Add some of the confectioners’ sugar and then add some of the milk to the butter mixture, beating with a handheld electric mixer (see how handy it can be?!) after each addition. Continue to add the rest of the sugar and milk, alternating them, and beat until you achieve a thick but spreadable consistency.
- If a thinner frosting is desired, add more milk, a little at a time, until you’ve achieved your ideal texture. Stir in the vanilla.
Notes
- Don’t overbeat–Beat the frosting until it has a smooth, spreadable texture. Do not overbeat it, as this will create air pockets in the frosting.
- Storage–Store the chocolate frosting in a sealed container in the fridge for up to 1 week.
- Dietary–This recipe is suitable for gluten-free diets.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.
Hershey’s frosting is an excellent everyday type. It has a rich chocolate flavor due to the addition of espresso powder. I loved using my electric hand mixer rather than dragging out the big 7-quart mixer!
This Hershey’s chocolate frosting recipe comes together beautifully, complements the Hershey’s chocolate cake, spreads easily, and isn’t overpowering. The first time I made this cake, I took it to a small dinner gathering. After everyone had their cake, the room went silent, given everyone was blissfully sated.
This Hershey’s cocoa frosting was easy to work with and wasn’t overpowering. Sublime.
I’ve been using the original recipe for years with one change, I substitute sour cream for the milk. It gave it a nice tanginess. Your changes sound good David so I’ll give them a try next time I make a cake.
Vicki, that’s a brilliant idea! I bet that sour cream tang cuts through the sweetness beautifully—almost like a cheesecake vibe. You’ll have to let me know how you think it compares to my version with the espresso and extra butter when you give it a go!