The BEST Chocolate Frosting

  • 1 ¼ sticks butter (10 Tablespoons) softened
  • ½ cup 10 x sugar
  • ¼ PLUS 2 Tablespoons cocoa powder
  • pinch salt
  • ¼ cup PLUS 2 Tablespoons corn syrup
  • ½ teaspoon vanilla
  • 4 ounces milk chocolate bar, melted and cooled to 85-110 degrees




  • Break chocolate bar into pieces and place chocolate in a small pan on low heat until melted.  Cool slightly.
  • 2.    In a medium bowl with an electric mixer on low speed, beat butter, 10 x sugar cocoa and salt until smooth.
  • 3.    Add corn syrup and vanilla and beat until just combined.
  • 4.    Scrape down sides of bowl and beat again.
  •  5.  Add slightly cooled chocolate and beat until smooth and creamy


If you like vanilla cake with chocolate icing this is THE best recipe ever!  Even though I am against using corn syrup, for this recipe I WILL!

This will frost a 13×9 or an 8 inch 2 layer cake and have enough to lick the bowl!  Please use the 4.4 oz Hershey’s Milk Chocolate bar for best results.    It seems like a lot of chocolate; but the results are worth it.



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