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2-Minute Chocolate Frosting

2-Minute Chocolate Frosting

You can double or triple the recipe if you need more but make sure you add the milk very slowly. It thickens up very quickly. - Jenny Jones

Prep Time: 2 minutes

Total Time: 2 minutes

Makes: about 1/2 cup

2-Minute Chocolate Frosting

Ingredients:

  • 1 cup powdered sugar
  • 2 Tablespoons softened butter
  • 1 Tablespoon unsweetened cocoa powder (Dutch process is best)
  • 1/2 teaspoon vanilla

  • about 3 teaspoons milk

Instructions:

  1. Place powdered sugar, butter, cocoa powder, and vanilla into a bowl.
  2. With electric mixer on low, combine for a few seconds.
  3. Slowly beat in the milk, a little at a time, until itโ€™s frosting consistency.
  4. Beat on high for about 15 seconds.

34 Comments on "2-Minute Chocolate Frosting"

  1. horsiegramma

    Hi Jenny. Just made your chocolate cake and icing and am taking it to my daughter-in-law’s for dinner. She is a chef and owner of several popular restaurants, but I feel this is worthy of her dinner table. First time ever making a cake from scratch. Thanks. Love all that you do.

  2. Mikala

    Okay, Jenny
    I have to tell you that I got major thumbs up from the family on this chocolate cake!!!
    So easy.. and sooooooooooooo delicious .
    thank you!!!
    oh, also made the chicken pot pie… another winner.. love ..love your videos..

  3. Carmelita Fish

    I watched your video and it’s interesting to know you can make chocolate cake without eggs or butter.
    I’m a lactose intolerance person thus is just right for me. Today I made the same almost similar but I used lactose free milk and eggbeaters.
    Question :
    Can I use hot water instead of cool water? Can I dissolve the baking soda
    with the vinegar?
    Thank you Jenny. I love your cooking show.

  4. Moe M.

    Just a suggestion, I’ve been making a similar recipe for years, the only difference is that I add a 1/2 tsp. of salt to help the baking soda give the batter more rise, and I also add 1/3 cup of regular applesauce which makes a big difference in making the cake more moist.

  5. Mist

    I just made the cake and frosting tonight. The cake was really good but my frosting never whipped up…so I used it as a glaze. Not sure why I could not get the frosting to turn out but it was tasty!!

  6. Jasmine Tripoli

    Your Recipe Is Goo

  7. Jan

    Thank you so much. My granddaughter has severe allergy to both dairy products and eggs. This will surely be a hit. Any other no-eggs-or-dairy recipes?

  8. Karen

    I used butter & nut flavoring like my Grandma used in her yellow cakes. Brought back good memories and so easy. Thank you

  9. Clara

    You are my new Hero !!!
    Just saw this on YouTube and ran to make it which is in the oven right now So EASY to mix also made icing quick and tasty THANKS SO MUCH

  10. Mary Lou ๐ŸŒท

    I think I will love this recipe and can’t wait to try it! All natural no preservatives! I plan to make double the frosting recipe so I can frost the sides but use 4 T cocoa.
    I could double the cake recipe and make a double layer cake also. Lots you can so with it also, various nuts crumbled on top, coconut on top of frosting. Rasberry jam between the layers, one of our bakeries sells a cake with rasberry jam in the middle. Gosh this is great. Thanks so much Jenny, your recipes are the best๐Ÿ’–๐ŸŒท. Do you sell a cookbook????

    • Mary Lou ๐ŸŒท

      This shows up twice because it wouldn’t take it the first time, said I already submitted it, so, I wrote it again and then it took*****twice๐Ÿ™Œ๐Ÿ’ซ๐ŸŒ have a great day everybody๐Ÿ˜Š๐Ÿ’ž๐Ÿ’•

  11. Mary Lou ๐ŸŒท

    I think I will love this recipe and can’t wait to try it! All natural no preservatives! I plan to make double the frosting recipe so I can frost the sides but use 4 T cocoa to cut the sweetness. I could double the cake recipe and make a double layer cake also. Lots you can so with it also, various nuts crumbled on top, coconut on top of frosting. Rasberry jam between the layers, one of our bakeries sells a cake with rasberry jam in the middle. Gosh this is great. Thanks so much Jenny, your recipes are the best๐Ÿ’–๐ŸŒท. Do you sell a cookbook????

  12. Michael

    Why would we ever buy a cake mix again? So quick and simple and good. Thank you.

  13. lorraine k

    I just tried this and it was delicious. I added twice as much vanilla because i love vanilla and I always add extra. No frosting, just a dusting of powdered sugar. The cake had a really nice texture and flavor.

    Thanks Jenny!

  14. Rosalie

    Hi Jenny
    Love your recipes. Do you have a vanilla 2 minute frosting.

    • Sara

      No make it vanilla flavoured replace the cocoa powder with 3x the vanilla extract

  15. J C

    Had been searching for a salt free birthday cake… will try this soon. Any other recipes will be welcome.

  16. Deb

    Needed an easy cake I could make with my 3 year old grandson. This fit the bill! Very tasty!! Thanks

  17. Last Call

    Thanks for the old Polish recipes, I haven’t had that kind of chow since my Mom and Grandma would get together and cook up a storm. When a pirogi would fail during the boiling cycle I was allowed the first one, but normally we would brown them in a little butter.

  18. BECKY

    The recipe is for CHOCOLATE frosting.

  19. Vanessa

    I AM LITERALLY A DIE-HARD FAN OF UR RECIPES

  20. Ranjitha

    Hello Jenny,

    I am a raving fan of your dessert recipes. I was wondering, whether I can use this frosting to pipe cupcakes.

    Thanks,
    Ranjitha

  21. New to Baking

    It was way to sweet the first time making. So now here’s how I make it. 1/2 cup powdered sugar 1 tablespoon butter 2 tablespoons cocoa powder and 1/2 tsp vanilla and 1 tablespoon milk and I beat this all together. Much better than original recipe

    • Chris

      Much better than the original? All you’ve done is cut the recipe in half so you’re just using less.

      • PN

        No, she halved the sugar and butter, doubled the chocolate and used the same amount of vanilla & milk. The extra chocolate would give a stronger chocolate flavor which would “overpower” the sugar. True, she would have about half as much frosting.

    • Lee

      Love the alterations… how do you turn this into a lemon cake?

  22. ally

    hey jenny, I just made your chocolate cake and it turned out awesome. I can’t wait to try more recipes

  23. sophia

    Hi jenny, if I were to take out the cocoa powder, would it still be the same consistency?

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