Only the dependable from-scratch chocolate frosting! Spread on cake, brownies or cookies! Worth the pot and surely chocolaty!

This is hands down the dependable chocolate frosting.

It’s pretty memorable how only butter, powdered sugar, cocoa, vanilla and milk can make something so magical. Speaking of cocoa powder, have you ever tried unsweetened cocoa on its own? It’s disgusting.

Once when my girls where littles, they wanted to try it because it looks and smells genuinely good. How could you blame them? After all, curious minds want to know. I told them that it’s missing sugar so it will taste awful, and of course they didn’t believe me so I let them try a little. And they quickly spat it out into the sink. Maybe now they’ll finally start listening to me?

Doubtful.

This frosting recipe is great because it’s so adaptable. You can change it up by using different extracts such as; mint, almond or coconut. I have made coconut before and the almond reminds me of my mom’s frosting when I was a kid. Vanilla is more universally liked and the one I use the most, especially for kitchen-made brownies.

For this Kitchen-made Chocolate Frosting Recipe Set out:

unsalted butter [softened to room temperature]
powdered sugar
unsweetened cocoa powder
milk
pure vanilla extract.

Over a large bowl, sift 3 cups of powdered sugar.

Next, sift 3/4 cup unsweetened cocoa powder.

Sifting the dry ingredients will insure a velvety smooth frosting.

Add 1 stick unsalted butter to a mixing bowl or bowl of your stand mixer.

Cream the butter on low speed until smooth.

Then add one cup of the sifted cocoa/sugar to the butter/vanilla mixture.

Next add 1 cup of the cocoa mixture into the bowl with the butter and then 1 tablespoon of milk.

Alternate adding the cocoa mixture and milk until you’ve used up all of the cocoa/sugar mixture and the frosting has reached a desirable consistency.

Scrape down the sides as you go. Lastly, add in 1/4 to 1/2 teaspoon pure vanilla extract.

That’s it! Dependable chocolate frosting!

What To Do if Frosting is Too Thin:

Simply add a little more powdered sugar, about 1 tablespoon at a time until desired consistency is reached. I like a thinner frosting for cakes.

What to do if Frosting is Too Thick:

If you find your frosting on the thick side, add a small splash more milk, about 1 teaspoon at a time until you get the consistency you want. I like thicker frosting for brownies.

This is my go-to frosting for brownies! It’s so chocolate and dependable. I never truly liked store bought frosting, from-scratch is completely where it’s at.

So so incredibly good!

When picky eaters were little, they would circle around like vultures hoping I’d give them each a beater. I always give in. 😉