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Hershey's Chocolate Frosting

Swirls of 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, icing sugar, milk, and vanilla, it's the perfect addition to their quintessential chocolate cake.
David Leite

Prep 10 mins
Total 10 mins
12 servings
297 kcal


  • 2 sticks (8 oz) unsalted butter melted
  • 1 1/3 cups Hershey's Cocoa
  • 2 teaspoons instant espresso
  • 3 1/3 cups confectioners' sugar
  • 2/3 cup whole milk
  • 1 1/2 teaspoons vanilla extract


  • In a bowl, stir together the butter, cocoa, and espresso powder.
  • 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.


*What does adding espresso to chocolate do? 

There really isn't enough espresso in this recipe to change the flavor to all-out mocha, so why even bother adding it? Coffee and chocolate go together incredibly well, that's why. It's simply because coffee enhances the depth of rich, chocolatey perfection in this icing, taking it up a notch. You can leave it out if you're caffeine-averse, but we strongly feel that it adds just a little something extra.