I love chocolate icing. I find it tastes the best when smothered over Graham crackers, animals crackers, and cakes… naturally.

I know that recently my sister posted an awesome recipe for milk free chocolate icing, but.. maybe you’re not into that?  No worries, I’ve got you covered

This recipe will make a decent amount of frosting, about two cups; enough to cover a 13×9 cake.

I use Hershey’s Unsweetened cocoa. Having a good brand of cocoa makes all the difference and this is one of my favorites. I also use whole milk when I make this. The added fat content seems to make the icing.. “richer” for lack of a better work.


  • 1/3 Cup unsalted butter
  • 2/3 cup cocoa
  • 2-3 Cups powdered sugar
  • 1/3 Cup of milk
  • 1 tsp vanilla


  1. Melt better in small sauce pan over low heat.
  2. Add cocoa, stir until thick and smooth; remove from heat.
  3. Pour cocoa mixture into a medium sized bowl or stand mixer bowl.
  4. Add vanilla.
  5. Add milk and powdered sugar, alternating between the two.
  6. Beat/whisk until desired consistency.