Total Time
Prep 15 mins
Cook 0 mins

Adopted from the recipezaar account. Apparently, this is an excellent recipe! I'll be trying it soon!


  1. In a double boiler or heavy saucepan, melt the butter in the cream, heating until just warm to the touch.
  2. Stir in sugar and salt until dissolved.
  3. Mix in cocoa powder until well blended.
  4. Heat mixture over low heat, stirring continuously until shiny and smooth and hot, but not bubbling.
  5. For sauce, serve hot or warm.
  6. For frosting, refrigerate until thick enough to spread.
  7. May be reheated.
Most Helpful

Absolutely divine. I will add just a bit more sugar next time because I like sweeter frosting but truly a great recipe! I made a batch and used some on my kids ice cream sundaes that night and saved the rest to frost cupcakes the next day. You will need to let it warm up on the counter a bit before frosting if you make it in advance, but it doesn't take long. When you taste this you know you are eating homemade frosting. This is equal or better to any bakery or restaurant frosting I've tried!

jdv November 25, 2011

*made this again tonight, 4/16/10. The last time I forgot to sift the cocoa, but it turned out great. This time I remembered and it is 10X creamier & smoother! This is such an elegant frosting, but so simple and quick to make...which is the perfect combination ;) Very good recipe! I, too, was a bit skeptical about it thickening to frosting consistency but it did so just fine after about an hour and a half in the fridge. I loved the texture, smooth and creamy, not gritty like so many other chocolate frosting recipes that use confectioner's sugar. It was the perfect amount for a thin frosting layer on a batch of brownies in a 9X13 pan. If you are looking for a fast, easy and very tasty chocolate frosting recipe, this is it! Thanks a bunch for posting, Courtly!

SwedishExpat April 16, 2010

This is a perfect frosting for DH! He's doing low carb so I subbed Splenda for the sugar. Turns out this is now his favorite chocolate recipe (likes it spread on top of cheesecake.) Perfect consistency after refrigerating. I much prefer using cocoa powder to unsweetened chocolate, so thanks so much for this great recipe!

yogi April 07, 2010