Classic Butter-Cream Cocoa Frosting

  • Yield : 2
  • Servings : 2
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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This is an old-fashioned frosting that dates back to at least 1934.


  • 1 cup granulated sugar
  • 1 cup water
  • 1 pinch cream of tartar
  • 2 egg whites
  • 1/4 cup Hershey's Cocoa
  • 1/2 tsp vanilla


Step 1

Dissolve the sugar in the water, and add the cream of tartar. Boil to the soft-ball stage.

A small amount of mixture forms a soft ball when dropped into cold water 234 degrees F.

Step 2

Beat egg whites until very stiff, then pour syrup in thin stream over them, beating all the time.

Step 3

Continue to beat until the frosting is cool and of right consistency to spread, about 10 minutes. Carefully fold in cocoa and vanilla.


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Kaplan, Louisiana Louisiana
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