Specifically, how can this chocolate buttercream frosting be customized? It’s super simple. These old-fashioned instructions say to use 1/3 cup of unsweetened cocoa for a light chocolaty flavor, 1/2 cup for medium flavor (what we used on the card below), and 3/4 cup for a dark chocolate flavor.
For those who might remember this frosting, yes — this is the same recipe that was on the back of their cocoa can for many years. This particular version was published in a vintage magazine ad back in 1986, which you can see below.
USE THIS RECIPE ON THESE: 7 classic Hershey’s chocolate cake recipes from the 70s
Hershey’s famous one-bowl chocolate buttercream frosting (1986)
You’re just one bowl and five minutes away from real homemade frosting.
Delicious, yes. But fast? Yes! Just try this five-minute, one-bowl recipe from Hershey’s Cocoa. No cooking. And simply no comparison.
My mother was somewhat famous for her homemade chocolate frosting. The only problem with this frosting is that it would often get hard and crusty, and sometimes flake off whatever it was on. I once attempted to make my own frosting, but used regular sugar instead of powdered sugar; needless to say, it didn’t end well.