Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 15, 2011 02:15 PM

recipe for a basic chocolate frosting I can freeze

Hi there - I love to cook (and eat!) but I almost never bake. However, I need to make cupcakes for about 40 people. I'm looking for a recipe for an easy-to-make chocolate frosting that I can freeze for a couple of days. (Please nothing fancy involving a double broiler. I'd really rather that it come out okay than be the most amazing tasting frosting in the world) Also, the frozen icing has to go on a day-long car trip with me in a cooler. If it starts to defrost a little in the cooler and I put it in the fridge when I get there, will it be ok two days later when I actually ice the cupcakes?

Thanks in advance for your help!

  1. Click to Upload a photo (10 MB limit)
  1. Out of the gazillion chocolate frosting recipes out there, my favorite one for ease of preparation, freezeability, workability and all around good chocolate flavor is the "Perfectly Chocolate" Chocolate Frosting on the back of the Hershey's cocoa can. I've made this so many times, froze it for months, never had a problem. If you're holding it for just a few days, you don't even need to freeze it. You can definitely store it in the frig for a few days after it's defrosted, well wrapped, Scroll down to bottom of the link page for the recipe.

    A few tips: use unsalted butter, add 1/2 tsp table salt per base recipe, and sift the confectioners sugar after measuring. I also increase the vanilla by 1 tsp. I find that the yield doesn't make quite enough to frost a 9 inch layer cake, maybe I'm heavy handed with the frosting; I increase the recipe by half. If your cupcakes are average sized, figure that you'll top them with at least 1 oz of frosting. At that rate, you'll need 2 1/2 x the recipe. I would make 3x, having extra is always a safe call. Only you know how much frosting you'll use. When you increase the recipe, don't use the entire measure of salt, maybe just 2/3 the amount, or 1 tsp for 3x the recipe. Salt will enhance the frosting's flavor, but you don't want to taste salt.

    Allow the frosting to came to room temp before frosting your cupcakes, especially if you're using a piping bag to ice.

    If this frosting doesn't speak your language, or you want a frosting made with chocolate rather than cocoa, here's a link with some similar recipes and a few great ones, but I can't vouch for freezing some of them successfully, although as I wrote, if you're just holding the frosting for a few days, freezing is not necessary:

    The chocolate cake recipe on the Hershey's website is not half bad, either, and even better if you sub brewed coffee for the water.

    Let me know how it works out.

    2 Replies
    1. re: bushwickgirl

      Thanks for the easy recipe! I definitely was able to freeze and defrost with no problem. The texture was totally fine and the flavor was the same as before freezing. Great success!