Recipe courtesy of Lynn Kearney

Best Chocolate Frosting

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  • Yield: enough to frost a 9 inch 2 la
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3 ounces unsweetened chocolate

3 tablespoons butter

3 cups confectioners' sugar

1 teaspoon vanilla extract

3 to 8 tablespoons milk


  1. In a double boiler over hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners' sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy -- adding more milk if necessary.