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. 😏
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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!
Step-by-Step Instructions
- 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.
Common Questions
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
- 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.
Storage
Store the perfectly chocolate frosting in a sealed container in the refrigerator for up to 1 week.
More Superb Frosting Recipes
Write a Review
If you make this 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
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.
The best frosting I have ever had in my life, thanks for sharing!
You’re welcome, Aybige. Thank you for taking the time comment!
I’ve used the Hershey’s chocolate frosting for over 20 years, with one change, I substitute sour cream for the milk. It adds a tanginess to the frosting my family and friends all like. This cake and frosting are my son’s favorite ?
Nice, Vicki! Thanks so much for sharing that tip with us.