Hershey’s One Bowl Buttercream Frosting


You are going to want to save this one! Hershey’s One Bowl Buttercream Frosting is the best chocolate frosting I have ever made! It is so easy to make and goes great on anything that screams frosting! I have been making this for years and I will continue to make it for many more!

Source: http://www.hersheys.com






In a medium bowl cream the butter

with the back of a large spoon.

Add the cocoa and mix together.



Add about 1/4 of the milk and stir until combined.



Add about 1/3 of the powdered sugar

and mix well. Add more milk and mix.

Repeat until powdered sugar and milk are gone.



Add the vanilla and beat on medium speed

with a mixer until completely mixed.


Hershey's One Bowl Buttercream Frosting




  • 6 Tbl butter, softened
  • 2 & 2/3 cup powdered sugar
  • 1/2 cup Hershey cocoa
  • 1/3 cup milk
  • 1 tsp vanilla extract


  1. In a medium bowl cream the butter with the back of a large spoon..
  2. Add the cocoa and mix with the butter.
  3. Add about 1/4 of the milk stirring to combine.
  4. Add 1/3 of the powdered sugar and stir.
  5. Add more milk and stir. Repeat until both are gone.
  6. Add vanilla extract. Using a mixer on medium speed, beat until smooth and creamy.

Makes about 2 cups.





Categories: Frosting/Icing


  1. That looks delicious, it reminds me of our nutella! I wish we could get Hershey here in Sicily, I used to eat it all the time when I was a kid in New York.

      • There is an online American market in France so we order American products from them. Now though there is an international food shop here in Trapani, newly opened, so I will check if they have Hershey. If not I think they can order it, they told me they can order whatever I don’t find in the shop.

  2. Diane, I made the buttercream frosting and it is super good, do you refrigerate the cake after frosting it, because of the butter, or can it sit out in the counter? Keep up all the great recipes. I love them. Joanna

  3. Back when I was young and a LOT more active, and had two other hearty appetites to satisfy, I made a deep red, buttermilk chocolate cake with a similar icing about once a week. The recipe was nearly identical to yours, but I used just a tiny sprinkle of instant coffee granules, which brought out an even richer chocolate flavor, if you can imagine. If I wanted more of a coffee flavor to dominate, I would drop back on the amount of chocolate and pump up the coffee granules.

    For complete decadence, and even more chocolate flavor, you can use Hershey’s syrup for the moistener. It gives it a slightly different ambience, but enhances the “Hershey” feeling!

    Virtual hugs,


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