✨ Introduction
hershey’s chocolate cake recipe old fashioned, There’s chocolate frosting, and then there’s Hershey’s chocolate frosting — the gold standard of creamy, decadent, fudge-like goodness. This iconic buttercream is not only ideal for birthdays, layer cakes, and piping swirls on cupcakes — it’s also your go-to for anytime comfort frosting. Made famous through tried-and-true recipes from kitchen enthusiasts, this frosting pairs perfectly with the legendary Hershey’s chocolate cake.
Whether you found it in your grandma’s cookbook or on the back of a cocoa tin, it’s a staple. Let’s learn how to make it right — no lumps, no fuss, and maximum chocolate impact.
🛒 Ingredients
(Highlight Ingredient: Unsweetened Cocoa Powder
The heart of this frosting. When gently melted with butter, it turns into a smooth, glossy chocolate base — key to the fudge-like texture.)
Ingredient Table
| Ingredient | 1x Batch | 2x Batch | 4x Batch |
|---|---|---|---|
| Unsweetened Cocoa Powder | ⅔ cup | 1⅓ cups | 2⅔ cups |
| Butter (unsalted) | ½ cup (1 stick) | 1 cup (2 sticks) | 2 cups (4 sticks) |
| Powdered Sugar | 3 cups | 6 cups | 12 cups |
| Milk | ⅓ cup | ⅔ cup | 1⅓ cups |
| Vanilla Extract | 1 tsp | 2 tsp | 4 tsp |
👩🍳 Step-by-Step Directions
Step 1: Melt the Cocoa and Butter (7–10 min)
- In a saucepan over low to medium heat, melt the butter and cocoa powder together.
- Stir constantly with a spatula to avoid lumps.
- Once smooth and glossy, remove from heat.
Step 2: Prep the Mixer (2 min)
- Transfer the cocoa-butter mixture to your stand mixer bowl.
- Add vanilla extract now (before milk).
Step 3: Beat with Powdered Sugar (10 min)
- On low speed, gradually mix in the powdered sugar.
- Alternate with small splashes of milk to control consistency.
- Beat and scrape sides often.
Step 4: Adjust and Whip (3–5 min)
- Only use as much milk as needed. If too thick, add 1 tsp milk at a time.
- Once combined, beat on high speed for 1–2 minutes to whip it into smooth, pipeable perfection.
Step 5: Final Spatula Mix (2 min)
- For extra creaminess, finish with a final hand mix using a spatula to ensure everything is smooth and well-blended.
🌟 How to Make It Moist and Fudgy — The Secret?
Don’t rush the melting stage.
Slow, even heat lets the cocoa and butter emulsify into a silky chocolate base. That means fewer lumps, richer texture, and perfect spreadability.
Another trick? Add the vanilla before the milk. This deepens flavor and lets you control moisture level better.
🔥 10 Test Kitchen Tips
- Use room temperature butter for even melting.
- Melt cocoa slowly — low heat is key.
- Stir constantly — don’t walk away!
- Scrape the bowl often when mixing.
- Always add vanilla before milk.
- Start with half the milk and increase slowly.
- Beat on low first to avoid sugar dust clouds.
- Finish with high-speed whipping for fluffiness.
- Do a final spatula mix for that glossy finish.
- Store in airtight containers to keep from drying.
🧊 How to Store It
- Room Temp: Keep in an airtight container for up to 2 days.
- Refrigerator: Stores well for 5–7 days. Let it come to room temp before using — or beat again with 1 tsp milk.
- Do NOT leave uncovered – it crusts quickly.
❄️ Can You Freeze This Frosting?
Yes, absolutely — this frosting freezes beautifully!
How to Freeze:
- Transfer to a freezer-safe airtight container.
- Label with date and freeze up to 3 months.
- To thaw: move to refrigerator overnight.
- Bring to room temp and rewhip with a dash of milk or cream until smooth.
The texture will return to its creamy, fluffy state once rewhipped.
💬 Nonvegkahani Community Tips & Praise
🗣️ Rahul K. shares:
“I’ve tried dozens of chocolate frosting recipes — but this one is a keeper. The slow melt method for the cocoa is genius! My cake looked bakery-level, and the taste? Just wow. Thanks nonvegkahani!”
🔢 Nutrition (Per 2 tbsp serving)
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Fat | 7g |
| Sugar | 18g |
| Carbs | 21g |
| Protein | <1g |
| Sodium | 40mg |
📺 Best YouTube Tutorial
❓ FAQs
1. Can I use cream instead of milk?
Yes! Heavy cream gives a richer texture. Just reduce the amount slightly since cream is thicker.
2. Why does my frosting turn out lumpy?
It’s usually from not melting the cocoa properly. Melt slowly and stir consistently.
3. Can I make this ahead of time?
Yes, it stores well in the fridge for a week or frozen for 3 months. Just rewhip before use.
4. Can I pipe designs with this frosting?
Definitely! Just chill for 10–15 min before piping and use a sturdy piping bag.
5. Can I use margarine instead of butter?
You can, but the flavor won’t be as rich. Stick with butter if possible for best results.
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