chocolate hershey frosting recipe
The Best chocolate hershey frosting recipe
I love this recipe because it’s so versatile. Whether you’re baking a batch of cookies for a school fundraiser or just treating yourself to a slice of cake with a little frosting on top, it’s always a crowd-pleaser. The Hershey’s chocolate gives it that classic, nostalgic flavor that feels like a treat without the fuss. And because it’s made with real chocolate, it’s got a little bit of natural sweetness and healthy fats that make it more than just dessert—it’s a little indulgence that’s actually pretty balanced. My kids and I enjoy it daily, whether it’s for breakfast (yes, really) or as a snack, and it’s always a hit when we’re hosting guests. It’s the kind of recipe that doesn’t take up too much space in the fridge, so it’s always ready when you need it.
Classic Chocolate Hershey’s Frosting Recipe
A rich, creamy frosting that pairs perfectly with cookies, cakes, or brownies. This recipe captures the iconic taste of Hershey’s chocolate with simple ingredients.
🥘Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
👨🍳Directions
-
1
Cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 2–3 minutes. -
2
Add the eggs one at a time, mixing well after each addition. Stir in the cocoa powder, vanilla extract, and salt until fully combined. -
3
Fold in the chocolate chips until evenly distributed and the frosting is glossy.
🔧Equipment
- Mixing bowl
- Electric mixer or stand mixer
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add 1–2 tbsp heavy cream or milk if needed.
- Chill the frosting for 30 minutes before using to let it thicken slightly.
- Store in an airtight container in the fridge for up to 5 days.
Watch Video Of How Classic Chocolate Hershey’s Frosting Recipe Works
❓ Frequently Asked Questions About Chocolate Hershey’s Frosting
1. What is the best way to prevent the chocolate Hershey frosting from becoming too thick?
Add a splash of heavy cream or milk while mixing—about 1 to 2 tablespoons—until smooth. If it’s still thick, let it sit for 5 to 10 minutes before reheating gently with a splash of milk to loosen it. Overmixing can also thicken the frosting, so stir just until combined.
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2. Can I substitute a different type of chocolate for this recipe?
Yes, you can use semi-sweet or milk chocolate chips, but keep the ratio the same: 1 cup of chips or chopped chocolate per 1 cup of butter. Dark chocolate works too, but you may need to adjust the sweetness slightly if your recipe calls for vanilla or sugar. Avoid flavored chocolates unless you’re okay with the added taste.
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3. How do I know when the butter is fully melted and smooth enough for the frosting?
The butter should be completely melted and free of lumps, with no streaks of color. Stir it over medium-low heat until it’s a pale yellow and completely incorporated. If it’s still grainy, let it sit off the heat for a minute before stirring again. A whisk or electric mixer helps ensure a silky texture.
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4. Should I use room-temperature butter, and how do I know if it’s ready?
Yes, room-temperature butter (about 70°F) blends in better and creates a lighter frosting. To check, pinch a small piece—it should be soft but not sticky. If it’s too hard, let it sit at room temperature for 10 to 15 minutes. Cold butter can make the frosting curdle or separate.
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5. What happens if I don’t have a candy thermometer, and I’m worried about overheating the chocolate?
Overheating chocolate can cause it to seize or turn bitter. Instead of a thermometer, stir the chocolate frequently over low to medium heat (about 90°F) until it’s fully melted and smooth. Remove it from the heat 10 to 15 seconds before it reaches that temperature to avoid overcooking. If it’s too hot, let it cool slightly before mixing with the butter.
