Old Fashioned Chocolate Frosting with Cocoa
Simple, yet delicious Old Fashioned Chocolate Frosting. Cocoa gives this buttercream a lovely fudgy flavor. It’s the perfect filling for an old fashioned layer cake.
Why this Old Fashioned Chocolate Frosting is so good
There is a time and place for an Old Fashioned Chocolate Cake with Old Fashioned Chocolate Frosting. Just as there are different types of chocolate cakes for different tastes; there are different types of frostings that seem to go well with those different cakes.
This is a version of American buttercream. I added a full 1/2 cup of cocoa powder to the buttercream to make a frosting with a big chocolate flavor.
Ingredients
- Whole milk
- Vanilla extract
- Salt
- Dutch process cocoa powder
- Unsalted butter
- Confectioner’s sugar
How to make Old Fashioned Chocolate Frosting:
- Whip the room temperature butter with the powdered sugar until light and aerated.
- Add the cocoa mixture to the butter and sugar.
- Switch to the whisk and whip until light and airy. Use immediately
You might also like: Chocolate Italian Meringue Buttercream, Malted Chocolate Frosting, Chocolate Ganache, Chocolate Whipped Cream.
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Old Fashioned Chocolate Frosting
Ingredients
- 4 ounces whole milk (½ cup)
- 1 Tablespoon vanilla extract
- ⅛ teaspoon table salt
- 2 ounces Dutch process cocoa powder (½ cup)
- 8 ounces unsalted butter (softened to room temperature)
- 16 ounces confectioner’s sugar (4 cups)
Instructions
- Combine the milk, vanilla and salt in a microwave proof bowl. Microwave in 10 seconds increments until the milk is almost boiling. Pour the warm milk over the cocoa and whisk until smooth. Set aside to cool.4 ounces whole milk, 1 Tablespoon vanilla extract, ⅛ teaspoon table salt, 2 ounces Dutch process cocoa powder
- Beat the butter on medium speed until it is softened and beginning to aerate. With the mixer running on low, slowly add the sugar to the butter and mix until completely combined. Scrape the sides of the bowl. Add the cooled cocoa mix, switch to the whisk.8 ounces unsalted butter, 16 ounces confectioner’s sugar
- Whip until light and aerated. Use right away. Can be stored in the refrigerator until ready to use. Re-whip before using.
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Another great recipe. I made this with the Buttermilk Chocolate cake, both were fantastic. The cake batter was thinner than I anticipated but the cake worked.
I have learned so much and gain a lot of baking confidence from your recipes and other posts. Thank you!
Thanks! Yes, that batter is thin (wet), which is why the cake is so moist.
This recipe sounds delicious! Can corn syrup be added to it like in your American Buttercream recipe?
Yes.
@Eileen Gray, Thank you.
Just an FYI. You have 2 oz. of cocoa equaling 1/2 cup. That’s not correct. 2 oz. is 1/4 cup.
A cup of cocoa does not weight 8 oz. A cup of cocoa weighs 4 oz. So a 1/2 cup of cocoa weighs 2 oz. I’ve written a comprehensive post on weighing ingredients vs. volume measure
Can anyone make a chocolate frosting without using powdered sugar?I’m hunting one that’s made with real sugar and cocoa powder
Yes, Ermine Frosting uses granulated sugar. Add 1/4 cup of cocoa to this recipe to make chocolate Ermine frosting. Whisk the cocoa in with the flour and sugar.
@Eileen Gray, thank you. I’m going to try both recipes. Trying to find a recipe for my mom’s frosting that my dad and I used to fight over. I would cut away the chocolate cake from my slice and leave the frosting for last. My dad would always try to take my frosting. Great memories.
Can I replace butter with any (non-dairy) substitute or shortening?
Shortening would be the best substitute. The flavor won’t be as good, but the texture should be fine.