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. This frosting is good on chocolate cakes, but it’s also terrific on yellow and white cakes. Speaking of which, if you are looking for a good yellow cake this one’s very good.
Chocolate Syrup Frosting
Prep time
Cook time
Total time
An easy scratch chocolate frosting that calls for chocolate syrup
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
- 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
Instructions
- 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.
Notes
If using unsalted butter, add a pinch or two of salt. I also recommend adding the powdered sugar gradually and taste testing after you've added the first 3 cups. You may not want all 4 cups.
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.