Chocolate Syrup Frosting is a recipe from Anne Byrne, aka The Cake Mix Doctor. It's a good one! The addition of Hershey's chocolate syrup makes the frosting smooth and satin-y. I need to update this photo, by the way. It's an awkward looking slice because I iced one layer, cut in half and stacked it.
Chocolate Syrup Frosting Recipe Notes
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 ¼ cups of confectioners' sugar and add a few tablespoons at a time until you are happy with the taste and texture. This frosting is good on chocolate cakes, but it's also terrific on yellow and white cakes. Speaking of which, here's a good yellow cake.
High Fructose Corn Syrup in Hershey Syrup
If you don't want to make Chocolate Syrup Frosting with classic Hershey's syrup, you can make your own with sugar, cocoa powder and water. I use an old recipe from allrecipes.com (which I believe is originally from Maida Heater) and it works perfectly. Hershey's also makes a chocolate syrup called Simply 5 that does not have the high fructose corn syrup
Recipe
Chocolate Syrup Frosting
Ingredients
- 1 stick butter, softened (114 grams)
- ½ cup unsweetened cocoa powder (40 grams)
- ½ cup room temperature chocolate syrup
- 3 ¼ to 4 cups about 1 box of powdered sugar
- 2-4 tablespoons of milk
- 1 teaspoon of vanilla
Instructions
- In a large bowl, combine the softened 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.
Notes
brenintx says
I love her cookbook and used it quite often. After making the chocolate butter cream frosting, my husband told me I'm not allowed to buy "can" frosting any more =) I haven't made a box cake lately so I haven't noticed the decrease in size. I'll have to check that out.