Total Time
Prep 10 mins
Cook 30 mins

This is a great make-ahead frosting which can be refrigerated up to 2 weeks or frozen up to 3 months. Makes enough frosting for 2-8", 2-9" or 1 - 13x9 cake. Cook time includes cooling time.

Ingredients Nutrition


  1. In a bowl mix together the powdered sugar and cocoa.
  2. Add the butter, boiling water and vanilla.
  3. Beat with mixer at low speed until combined.
  4. Beat at medium speed for 1 minute.
  5. Cool for 20-30 minutes or until spreading consistency.
  6. Can refrigerate, covered for up to 2 weeks.
  7. Before using let stand at room temperature about 3 hours or until spreadable.
  8. OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months.
  9. Before using, thaw and let stand until spreadable.


Most Helpful

This is the best frosting. Very easy to make. It is exactly like the frosting used at a local bakery. This is going to be my "go to" frosting for anything chocolate.

Chef Mirielle May 15, 2009

Yum!! This is easy, foolproof, and great. I added a few drops of cherry extract, and melted the butter instead of softening (accidentally) and it worked out great! I will try my special dark cocoa powder next time, and I bet it will be even better! Thanks!

BigFatMomma October 19, 2006

I made just as said, but this did not work for me. It turned out more like a milk chocolate buttercream than a dark fudgy frosting like in the picture. I also did not need to wait 20 min as it was too stiff to spread from the start, so I added more boiling water. I used it because I didn't want to waste, but it really wasn't the kind of frosting (fudge) that I was looking for at all.

sarah September 23, 2011

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