This lovely, thick and rich frosting is great to work with, crusts well and has been a favourite of all my friends and those who have asked for cakes to be made. This is what I frosted the 3 tier chocolate cake with pink roses (I added some brown food colouring to darken the brown of the frosting on that cake)

For a vegan frosting use a vegan marg and water can be used in place of the milk with little change in flavour.

All measurements are US cup sizes.


  • 1/2 cup butter
  • 1/3 cup light Karo syrup (or Golden syrup)
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 cup powdered cocoa
  • 3-4 tbsp. milk
  • 1 lb. confectioners’ sugar


    Cream butter. Add Karo, salt and vanilla. Stir in cocoa slowly. Add milk and sugar alternating a little at a time, beating until smooth. Add additional milk, if needed.


katie1214 Says... 8 Jun 2011 , 11:26am

This is exactly what I was looking for for some cupcakes. About how much does this make? I'm wondering if I will need to double the recipe. Thanks!

CasperCakeCreations Says... 30 Jun 2011 , 9:41am

Can you use this frosting in a bag to pipe frosting on cupcakes?

secondbase Says... 16 Jul 2011 , 8:51am

Wouldn't almond milk or soymilk work as a better substitute than water?

Crraziegirl Says... 16 Aug 2011 , 12:43pm

Sorry for the late reply guys, It makes quite a large batch so will frost around 24 cupcakes. This frosting can be used in a piping bag very easily. I used water as the milk has little effect on the flavour and texture. Water is non perishable so it makes it a good choice, as you no longer need to chill the cake.

EZSweetShop Says... 22 Aug 2011 , 9:52am

Does it matter what cocoa? Sweetened, un-sweetened, processed?

andora Says... 23 Oct 2011 , 3:20am

I have the same question as EZSweetShop. Should I use Sweetened or unsweetened cocoa. This recipe looks great I can hardly wait to try it.

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