For years I have been searching for the best chocolate frosting recipe. Essentially I wanted something that looked like the chocolate frosting you can get in the can but it needed to taste better (although I loved that frosting when I was a kid). I wanted it to be dark in color and super chocolatey. I wanted it to not taste like sour cream (like many of them do). I wanted it to taste like canned chocolate frosting...but not.

And then I finally found it. Well actually I found it months and months ago but I never tried it until a few weeks ago. And then I kicked myself for not trying it sooner. I do this a lot unfortunately. The secret ingredient is Ovaltine. I realize this is pretty unorthodox, but it totally works.

I could happily eat this frosting with a spoon. If you're looking for the perfect chocolate frosting, look no further. You've found it.

By the way, a year ago I started this little blog on a day when I had nothing to do at my office. Here I am a year later, laid off from that job, but happily running a bakery and living my dream. I love all of you guys. It's so much fun to do this; read your comments; feel your love on Facebook, Twitter, Instagram, and Pinterest; and stalk my stats on Google Analytics to see how many people are reading and what you guys are checking out! I'm addicted, and I love it! Thanks for everything! You are the best!  
The Best Chocolate Frosting Recipe
Makes enough for one 8-inch or 9-inch cake or 24 cupcakes
Print this recipe

Note: You can make this in a stand mixer, food processor, or with a hand mixer.

12 tablespoons butter, room temperature
1/2 cup unsweetened cocoa (use Dutch Process if you have it)
1/2 teaspoon salt
2 1/2-3 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla
Scant 1/2 cup heavy cream
1/3 cup rich chocolate Ovaltine powder

In a mixer or food processor, cream together the butter, cocoa, and salt until well combined. Scrape down the sides of the bowl and add in 2 1/2 cups of the powdered sugar, milk, and vanilla and mix until smooth.

In a separate bowl, whisk the Ovaltine into the cream and then add that into the mixing bowl while it's running on low. Blend until well combined and smooth. If it's grainy, mix longer or put in the fridge and let it firm up a bit and then remix. Add up to another 1/2 cup powdered sugar if needed.

From Confections of a Foodie Bride who adapted it from the Joy the Baker cookbook
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02/25/2013 6:17am

Ahhh Ovaltine, that makes so much sense! Love this frosting!

02/25/2013 9:50am

I could happily eat this frosting with a spoon, too! :)

02/25/2013 10:13am

Oooo, I cannot wait to try this- it looks beautiful! I am always excited about trying a new recipe that involves chocolate- thanks!! PINNED!

02/25/2013 12:34pm

Congrats on your anniversary! Sometimes it just takes 1 tiny thing to push you in the right direction .. there is nothing like doing something you love for a living! Go you.. you are doing great!!!

02/25/2013 5:01pm

I can't wait to try this! I too have been on the lookout for a chocolate frosting that's similar to canned!

02/25/2013 7:37pm

I can imagine that adding ovaltine to the frosting would give it an amazing flavor. This sounds like a frosting I have to try!

03/06/2013 10:14pm

Just wondering if the consistency is strong enough to pipe and hold its shape or is it more for spreading?

She Makes and Bakes
03/06/2013 11:22pm

I've done both spread and pipe with great results. If you want it to be more stiff for piping, you might need to add up to 3 cups of powdered sugar. However, it will depend on your environment and humidity.

03/06/2013 11:34pm

Thank you we are just at the end of summer although it doesn't feel like it, it's still quite hot.

01/23/2014 7:25am

I have no words to express how useful your blog was to me in completing my job work successful. Thanks a lot.


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