Chocolate Syrup Frosting is a recipe from Anne Byrne, aka The Cake Mix Doctor. It’s a good one! The addition of chocolate syrup make the frosting smooth and satin-y.
I use slightly less sugar and more cocoa than the recipe calls for, but you should taste as you go and use your own judgement. Start with 3 1/4 cups of sugar and add a few tablespoons at a time until you are happy with the taste and texture.
- 1 stick (4 ounces) butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 cup room temperature chocolate syrup
- 3 1/4 to 4 cups (about 1 box) of powdered sugar
- 2-4 tablespoons of milk
- 1 teaspoon of vanilla
- In a large bowl, combine the butter, cocoa powder and chocolate syrup. Beat on low speed with a handheld electric mixer until blended.
- Gradually add the sugar and a couple of tablespoons of the milk and the teaspoon of vanilla.
- Continue beating, adding milk as needed, until you get a smooth and glossy frosting.