Chocolate Heritage Frosting Recipe

Chocolate Heritage Frosting is now one of my new favorite frosting recipes. It goes perfectly with my Chocolate Velvet Cake and with so many other cake and cupcake recipes.

Chocolate Heritage Frosting Recipe from addapinch.com

Mind you that Heritage Frosting is different from other frosting recipes as it begins with cooking flour and milk and then allowing to cool before creaming together with the remaining ingredients.

Heritage frosting is the frosting my mother always topped our red velvet cakes with growing up and would use on her chocolate cupcakes. I just knew a chocolate version would quickly become a favorite for my family with its signature light and creamy texture.

Here’s my Chocolate Heritage Frosting Recipe.

Chocolate Heritage Frosting Recipe
 
Prep time
Cook time
Total time
 
Chocolate Heritage Frosting makes a delicious, light and fluffy frosting perfect for using on so many dessert recipes.
Author:
Ingredients
  • 6 tablespoons flour
  • 2 cups whole milk, room temperature
  • 2 cups (4 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
Instructions
  1. Cook flour and milk over medium high heat until thickened, approximately three minutes. Remove from heat and cool completely. After flour and milk mixture has cooled, cream together butter, sugar, and cocoa until light and fluffy, about three minutes.
  2. Add flour and milk mixture to butter mixture and beat until it has reached a whipped cream consistency. Add vanilla and beat one additional minute.

Enjoy!
Robyn xo

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.

Comments

  1. 1

    This is the best frosting recipe ever! Creamy, and not too sugary.

  2. 2

    That frosting is seriously so gorgeous I can’t even stand it!

  3. 3

    Think this frosting would be sturdy enough for wedding cupcakes? It is an evening wedding so it shouldn’t be hot. I’m thinking the chocolate velvet cake + heritage frosting would be an amazing addition to the desserts table I am putting together.

    • 4

      substitute 1/3 of the butter with shortening and the frosting will stabilize well and not affect the flavor – can use butter-flavored shortening if you want. My mom made this frosting always – either plain or with cocoa. It is a luscious filling for ‘gobs’ and the fat can be easily tweeked – substitute half cream cheese or creamy peanut butter instead of all butter. The best base frosting ever…just make sure your cooked flour/milk mixture is firm and ice cold.

  4. 5

    Thank you for adding the Chocolate Heritage Frosting recipe today. I’m eager to bake the Chocolate Velvet Cake and complete it with this frosting. It sounds too good for words! Maybe I’ll have to make it for Ree & Ladd and our grandchildren…of course for my husband (Ree’s dad) who is one of the biggest chocolate lover of all time!

  5. 6

    This is the kind of frosting that has you licking the bowl before you even get to the cake!

  6. 7

    Does this have to be refrigerated and how long does it last?

  7. 8

    I just really need this in my life.

  8. 9

    So yummy and light and fluffy and creamy. Not too sweet or too chocolatey. Perfection for me. Who needs cake…grab a spoon!

    • 10

      One of my recipients emailed me and said this is honestly the best cupcake they’ve ever eaten!

  9. 11

    How many cups of frosting does this make? It looks beautiful, and I might try to make it soon…

  10. 12
    Mary F. Cummings says:

    Please help! I have made this frosting twice. It tastes great but separates. What am I doing wrong?

  11. 13
    Stephanie says:

    Regarding your Chocolate Velvet cake.
    Clarification – no buttermilk required as in a red velvet cake?

    I saw printed vegetarian??? But eggs are used in recipe.
    thanks
    Stephanie

    • 14

      Hi Stephanie,
      The cake recipe does use buttermilk. Also, can you tell me where you saw vegetarian? This cake wouldn’t be considered vegetarian since it uses eggs, butter, and the buttermilk.

  12. 15
    stephanie says:

    It was in a caption under one of the pages perhaps intertwined with advertisements?

    I see the buttermilk, I overlooked the ingredient.
    thanks

  13. 16

    I’m curious, if I use 2 stick of butter and 1 80z of cream cheese and powdered sugar will it make any difference with consistency and taste?

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