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Chocolate frosting on a wire mixer whisk.
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4.89 / 17 votes

Hershey's Chocolate Frosting

Hershey's chocolate frosting has been a staple in American kitchens for decades now—and for good reason. It's creamy and so very chocolatey. Made with butter, cocoa, powdered sugar sugar, milk, and vanilla, it's the perfect addition to their quintessential chocolate cake.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 297

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
US - Metric

Instructions

  • In a bowl, stir together the butter, cocoa, espresso powder, and salt.
    Cocoa, melted butter, and espresso powder in a bowl.
  • 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.
    Powdered sugar and milk being beaten into a bowl of chocolate frosting with a handheld mixer.
  • 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.
    Vanilla being added to a bowl of chocolate frosting.

Notes

  1. 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.
  2. Storage--Store the chocolate frosting in a sealed container in the fridge for up to 1 week.
  3. Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1portion | Calories: 297kcal | Carbohydrates: 40g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 11mg | Fiber: 3g | Sugar: 34g