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 Velvet Cake | ©

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.
  • 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
  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.

Robyn xo


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  1. 22

    Mary Ann says

    I made the Heritage Frosting and had the same problem as a few other people – it separated and never got fluffy. It would be great if you could help with some direction as to why. Thanks.

  2. 24

    Jennifer says

    Just made the Chocolate velvet cake and the heritage frosting today for spouse’s birthday. I don’t know what I did, but my frosting is very liquid and looks like cheese curds (although it tastes delicious).
    Help, what can I add to make less runny?

  3. 25

    Cai says

    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?

  4. 27

    stephanie says

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

    I see the buttermilk, I overlooked the ingredient.

  5. 28

    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.

    • 29


      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.

  6. 32

    Tracy says

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

  7. 37

    Patsy says

    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!

  8. 38


    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.

    • 39

      Anna says

      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.

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