Classic Chocolate Buttercream Frosting
This timeless chocolate buttercream frosting recipe originates from a cherished Hershey's Cocoa tin from the 1980s. It offers a perfect, creamy texture with customizable chocolate intensity to suit your taste, making it an ideal topping for cakes, cupcakes, and desserts. With its simple one-bowl preparation, this frosting is both convenient and delectable.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Butter or Margarine
6 tablespoons (softened)
Hershey's Cocoa
1/3 to 3/4 cup (sifted, adjust according to desired flavor intensity)
Confectioners' Sugar
2 2/3 cups (unsifted)
Milk
1/3 cup (none)
Vanilla Extract
1 teaspoon (none)
Instructions
1
In a medium-sized mixing bowl, using an electric mixer, cream the softened butter or margarine until light and fluffy.
2
Gradually sift in the cocoa powder and confectioners' sugar, alternating with the milk. Start with a low mixer speed to prevent splattering and increase the speed as the ingredients begin to combine.
3
Continue beating the mixture until smooth and creamy, adjusting with an additional tablespoon of milk if necessary to achieve your desired spreading consistency.
4
Stir in the vanilla extract until fully incorporated.
5
For a lighter chocolate flavor, use 1/3 cup cocoa powder. Increase to 1/2 cup for a medium chocolate intensity or 3/4 cup for a dark, rich flavor.
6
This recipe yields approximately 2 cups of frosting, enough to generously cover a standard-sized cake or 12 cupcakes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Chocolate Buttercream Frosting?
It is a timeless chocolate frosting recipe known for its creamy texture and customizable chocolate intensity, originally found on Hershey's Cocoa tins in the 1980s.
What is the origin of this recipe?
This specific recipe originates from a cherished Hershey's Cocoa tin from the 1980s.
Is this frosting recipe easy to make?
Yes, it is considered an easy recipe that uses a simple one-bowl preparation method.
What is the texture of this buttercream?
The frosting has a perfect, creamy texture that is ideal for spreading on various desserts.
Can I adjust the chocolate flavor intensity?
Yes, you can customize the intensity by adjusting the amount of cocoa powder from 1/3 cup to 3/4 cup.
How much frosting does this recipe yield?
This recipe yields approximately 2 cups of chocolate buttercream frosting.
How many cupcakes can I frost with one batch?
One batch provides enough frosting to generously cover 12 cupcakes.
Is this recipe enough for a full cake?
Yes, the 2 cups of frosting yielded is enough to cover a standard-sized cake.
How much butter is required?
The recipe requires 6 tablespoons of butter or margarine.
Should the butter be cold or softened?
The butter or margarine should be softened before you begin the creaming process.
How much cocoa is needed for a light chocolate flavor?
Use 1/3 cup of cocoa powder if you prefer a lighter chocolate flavor.
How much cocoa is needed for a medium chocolate intensity?
For a medium intensity, use 1/2 cup of cocoa powder.
How much cocoa is needed for a dark, rich flavor?
Use 3/4 cup of cocoa powder to achieve a dark and rich chocolate flavor.
What type of sugar is used in this frosting?
The recipe calls for 2 2/3 cups of Confectioners' sugar.
How much milk is needed?
The recipe uses 1/3 cup of milk, with the option to add an extra tablespoon if needed for consistency.
How much vanilla extract should I add?
The recipe requires 1 teaspoon of vanilla extract.
What is the first step in making the frosting?
The first step is to cream the softened butter or margarine in a medium-sized bowl using an electric mixer until it is light and fluffy.
How do I add the cocoa and sugar to the butter?
Gradually sift in the cocoa powder and confectioners' sugar, alternating them with the milk.
How can I prevent the sugar from splattering while mixing?
Start your mixer on a low speed when you begin combining the dry ingredients and increase the speed as they incorporate.
How long should I beat the mixture?
Continue beating the mixture until it reaches a smooth and creamy consistency.
What should I do if the frosting is too thick?
You can add an additional tablespoon of milk to reach your desired spreading consistency.
When do I add the vanilla extract?
The vanilla extract is stirred in at the very end until it is fully incorporated.
Can I use margarine instead of butter?
Yes, the recipe explicitly states you can use either softened butter or margarine.
Does the cocoa need to be sifted?
Yes, the instructions recommend sifting the cocoa powder as you add it to the mixture.
What kind of mixer is best for this recipe?
An electric mixer is recommended to ensure the butter is properly creamed and the frosting becomes smooth.
Is this a one-bowl recipe?
Yes, the entire preparation is done in a single medium-sized mixing bowl.
What type of cocoa is recommended?
While any cocoa powder can work, the recipe specifically mentions Hershey's Cocoa as its source.
What are the main tags for this recipe?
The recipe is tagged as dessert, chocolate, frosting, buttercream, easy recipe, one bowl, Hershey's, and classic.
How many ingredients are in this recipe?
There are a total of 5 ingredients: butter/margarine, cocoa, confectioners' sugar, milk, and vanilla extract.
Can this frosting be used for cookies?
The description states it is an ideal topping for cakes, cupcakes, and desserts, which includes cookies.