Rich and Homemade Hershey's Chocolate Frosting

Ingredients

• 3 cups confectioners’ sugar

• ⅔ cup unsweetened cocoa powder (Hershey’s recommended)

• ½ cup salted butter (1 stick), melted

• 1 teaspoon pure vanilla extract

• ⅓ cup milk

Instructions

1. In a medium mixing bowl, combine the melted butter with the cocoa powder and mix until smooth.
2. Gradually beat in the powdered sugar, adding about a cup at a time, alternating with a splash of milk.
3. Continue mixing with an electric mixer until all the sugar and milk are incorporated and the frosting reaches a spreadable texture. If the mixture seems too thick, blend in a little extra milk.
4. Finally, stir in the vanilla extract.

Quick Notes

• This frosting is perfect for piping onto cupcakes or cakes.
• The recipe yields 2 cups, which is enough to frost a 9-inch layer cake, a 9×13-inch cake, or 16 cupcakes.
• You can easily double the recipe (or increase it by one and a half times) to make more.
• Leftover Hershey’s chocolate frosting can be stored in a sealed container in the refrigerator for up to one week.