Not so Secret Chocolate Butter Cream Icing

Linda Kauppinen


This is a wonderful butter cream icing the same as you would find from a reputable baker. Another family secret...shhhhhhh
But wait.. I just found out that it wasn't that much of a secret.. lol oh well... that happens!

NOTE: For white icing, eliminate the cocoa. You can frost as is or add lemon flavoring, peppermint extract or virtually any flavor that you want.

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★★★★★ 4 votes
This recipe frosts a 9" round cake or 9"x13" sheet cake. For larger cakes double the recipe.
10 Min
No-Cook or Other


2 1/2 c
10x confectioners sugar
1/2 c
hershey cocoa
1 stick
1/3 c
milk, whole
1 tsp
pure vanilla extract


1In a large bowl, cream the butter.
2Add confectioners sugar and cocoa to the bowl in small amounts. Alternate with some of the milk.
NOTE: Start on slow speed as sugar will fly!
3As sugar blends in, increase the speed of the mixer.
Add vanilla and pinch of salt.
If too stiff, add a little more milk
Beat for about 5 minutes until smooth and creamy.
For darker chocolate icing, increase the amount of cocoa.
For lighter chocolate icing, decrease the amount of cocoa.
For white icing, eliminate the cocoa from the recipe

About this Recipe

Course/Dish: Cakes, Chocolate, Other Sauces
Main Ingredient: Sugar
Regional Style: German