Chocolate Heritage Frosting Recipe
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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.
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
Ingredients
- 6 tablespoons (45 g) all-purpose flour
- 2 cups (454 g) whole milk, room temperature
- 2 cups (452 g) unsalted butter, softened
- 2 cups (396 g) granulated sugar
- 6 tablespoons (32 g) unsweetened cocoa powder
- 1 teaspoon (5 g) vanilla extract
Instructions
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This frosting is so awesome!
Finally I found an american frosting recipe that does not have fancy US ingredients that I can’t buy in Germany. And then it’s also one of the best I have ever made :).
I was’t patient enough to let the butter warm up so I threw it into a water bath for a minute. I also left the milk-flour mix on the stove and walked away, resulting in some small clumps but the frosting was still veeery tasty. All my friends loved it. I combined it with the chocolate velvet cake (where I substituted buttermilk for joghurt mixed with whole milk) for a friends spontaneous birthday party. Despite my improvising it was a huge success and I will definetly do it again.
So glad that you enjoyed it, Johanna! xo
If any of you had an issue with the consistency of this frosting, this may help. I’ve made this several times and it works, with some additional information.
When heating the milk and flour until thickened, you must stir, with a whisk, CONSTANTLY. Don’t walk away for even a minute. I heat the milk to warm, then whisk in the flour and continue whisking until it is thick. It takes a little longer than 3 minutes, at least it did for me. Cover it with plastic wrap and let cool completely.
When beating the butter and sugar (and cocoa), beat until fluffy. Room temp butter is important. But this is THE most important thing: When you add the cooled flour mixture to the butter mixture, you must beat them together (ON HIGH) for a good 15 minutes. Don’t take any shortcuts here. I have a stand mixer that is worth its weight in gold when I make this recipe. Set it and let it go.
People will rave about this frosting if it’s done right.
Hi. I’ve used it with cocoa powder. I’ve made it several times without. Delicious, but can’t get cocoa powder smooth. Wondered if I could add it to flour and milk?
I’ve been making this frosting for years to rave reviews…here’s what I do that helps-
I use rice flour instead of regular flour.
Add the cocoa powder and the sugar to the stove top ingredients.
If I don’t have time to let it cool in the fridge I throw it into the stand mixer & start mixing, wrapping my bowl in ice packs to speed the process.
Once your heated mixture is cooled & you transfer to the stand mixer you only have to add the butter.
I have made the velvet cake with this frosting a number of times, it is seriously the best, this heritage frosting is my go to for all cakes and cupcakes. Best recipe ever!!!!
Can I use this frosting for piping designs as well ? Does it hold itself well on designs ?
Thank you
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.
hi can i substitute margarine for butter?
Hello!
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?
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?
hi can i use normal plain flour
It was in a caption under one of the pages perhaps intertwined with advertisements?
I see the buttermilk, I overlooked the ingredient.
thanks
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
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.
Hi Robyn,
I have tried this frosting and it is really the best,but I have a problem,cause,after cooling the milk with flour,once mixed with the butter mixture,there seems to be something white that goes with it,should I strain it,to make it smooth?
Thank you.
Wey
Hi Wey,
I would recommend making sure that it is smooth. I’m not sure what that would be unless it is some of the film from the pan from when you cook the frosting. You do want your frosting to be smooth!
I know vegetarians that eat eggs; use butter and milk. Vegans do not use any animal products.