This is one of my ‘go to’ recipe. I made this first when we baked a sinfully delicious chocolate cake for the eggless baking group.Ever since, this has been a regular in my kitchen. I have a small box with the frosting in the fridge and the kids even use it as a dip for crackers!

Since I use this quite often and my kids favorite, I thought this frosting deserves a separate post.


 I use:

Butter -1 /4 cup

Hershey’s Cocoa powder- 1/2 cup
Powdered sugar – 1/2 cup
Milk- 1/3 cup
  1. Melt the butter and stir in the cocoa powder. 
  2. Put in the sugar and mix.
  3. Add the milk little by little ,mixing all the while, till you get a
    spreadable consistency. You may or may not use up the 1/3 cup of milk.
    So don’t add the milk in one go.

Note:

  • I used Hershey’s cocoa powder. Any good quality cocoa powder can be used instead of this one.
  • If there are any leftovers, pack in an air tight container and refrigerate and use as required. I am not sure of the shelf life as I have not left it in the fridge for more than 10 days.Somehow or the other, it gets over by then!!
  • If it is very thick as soon as you take it out from the fridge, don’t use as such. Let it sit outside for 10-15 minutes. If it still looks thick, dilute it with a little warm milk , mix and use.

Bon Appetit…

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