Very Nice Chocolate Frosting Recipe

I know how much everyone has enjoyed Pat’s Fluffy Brown Sugar Icing recipe, so I couldn’t resist sharing this “Very Nice” Chocolate Frosting Recipe.

Very Nice Chocolate Frosting

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First of all, I love chocolate frosting. It’s classic and goes perfectly with just about anything.

Secondly, this recipe has 3 ingredients, 4 if you count water…

I had to make this, especially since she underlined “Very Nice”… It had to be fantastic.

Very Nice Chocolate Frosting

How To Make Chocolate Frosting:

In her recipe she states to add boiling water andΒ sifted confectioners sugar.

The first time I made this frosting, I just used hot water, and didn’t sift the sugar. Let’s just say, the frosting worked, BUT it was grainy. I didn’t like the texture. I decided to start over and follow her directions to the tee…

I boiled some water and let the Nesquik, boiling water and butter mix blend until it was completely dissolved. Then I sifted the sugar and added it gradually.

The result…

Very Nice Chocolate Frosting

Amazing!

Smooth, chocolatey, creamy, and…wellVERY NICE!

It was so easy to make this frosting, I couldn’t believe it.

Very Nice Chocolate Frosting

The recipe makes enough to frost a double layer 8″ cake, and pipes perfectly onto cupcakes.

It holds it’s shape, and can even be left out on the counter and not melt like a typical buttercream frosting.

Very Nice Chocolate Frosting

I haven’t tried it yet, but I’m sure you could make this frosting with other flavors of Nesquik, for a little variety.

This is my new go-to recipe when I want a very nice chocolate frosting, so simple and completely delicious.

Very Nice Chocolate Frosting

All I can say is, thanks Pat!Β Just like you, this frosting has passed the test of time, and is sweeter than ever.

Very Nice Chocolate Frosting
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5 from 3 votes

Very Nice Chocolate Frosting {Pat’s Recipes}

A "Very Nice" chocolate frosting that can be left on the counter and not melt like a typical buttercream, but still holds its shape.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 354 kcal
Author: Shawn

Ingredients

  • 1 1/2 cups chocolate Nesquik
  • 1/4 cup softened butter
  • 1/3 cup BOILING water
  • 2 1/2 cups SIFTED powdered sugar

Instructions

  • Combine the chocolate Nesquik, boiling water and butter in the bowl of your stand mixer. Blend until the Nesquik is no longer grainy.
  • Gradually add the sifted powdered sugar, scraping down the sides of the bowl occasionally. Beat until smooth.

Nutrition

Calories: 354kcal | Carbohydrates: 77.8g | Protein: 0.1g | Fat: 5.8g | Cholesterol: 15.3mg | Sodium: 106.3mg | Sugar: 75.9g | Vitamin A: 18IU | Vitamin C: 15mg
Keywords: Chocolate Frosting, Creamy, Nesquik, Simple
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
55 Responses
  1. Dorman

    5 stars
    I just made this and I love it! I don’t know if sifting in the sugar 1/4 cup at a time made a difference, but it held up well and was deliciously thick and creamy. The kids loved licking the beaters. Can’t wait to put it on the cupcakes. If it lasts that long.

  2. Richard Blake

    This recipe doesn’t turn out well. Did anyone else actually make it? Everyone said the pictures look nice. Those pictures are definitely not how mine turned out… I think there’s not enough butter in this recipe and too much water… Thoughts?

  3. Richard Blake

    Just tried to follow this recipe. It comes out watery… Idk what I did wrong. But the recipe looks like not enough butter and maybe no water?? Anyone else actually make it? Everyone said that the pics look good, but no one made it… Thoughts?

  4. Aimee

    I’ve made this several times and keep coming back for it (so thankful for pinterest!). Everyone always loves it and never believes it’s made from Nesquik. It’s definitely my go-to chocolate frosting!

  5. Emily

    Just for the record, this appears to not work in the Australian climate. It was totally liquid (used strawberry nesquik) and I more than doubled the amount of sugar and ended up with this creepy kind of melting mess that slowly oozed over the sides of the cupcakes but was solid enough to push back on top of them before it started oozing back over again… so weird.

    1. I’m guessing the strawberry Nesquik is not a good substitute for the chocolate then? I think someone else had tried it as well and it didn’t turn out well. Sorry about that. I would definitely try the chocolate one though, it’s much nicer! πŸ™‚

    2. Ashley

      This didn’t work out for me either. I about doubled the sugar, added more nesquik, and even tried adding cream cheese. Still came out super runny!

      1. I’m sorry it didn’t work out for you Ashley. Make sure you measure the wet ingredients precisely, any extra and it could turn runny. (this might be a dumb question but… you are using the powdered Nesquick, right?) In the future if the frosting is still too runny, just keep adding more powdered sugar, it will thicken up.

        1. I’ve found that the smallest thing can make a very Big difference. I’ve moved from Utah (high altitude and very dry), to Hawaii (sea level and very humid to unbelievably humid), to Portland, Oregon (higher than sea level and humid), back to Utah. I’ve found that you can get basically any recipe to work out. It may take determination and note keeping but I’m sure you can do it. When it is an old family favorite and the family wants it just like they had it before. DON’T UNDERESTIMATE the effect of climate and location. I have a recipe from a great, great Grand Father who was a confectioner. After moving from England to Utah, added a note to a seasonal recipe (place a small pan of water in the bottom of the oven). Climate and location have been causing problems well over a hundred years.

          If I may, I would suggest decreasing the water a little and have it boiling just before adding it. make a note of your results, change made and any unusual environment conditions. I wish I could come help you work it out. I’ve always wanted to see Australia and New Zealand.

          I know you can find the answer!

        2. I’ve found that the smallest thing can make a very Big difference. I’ve moved from Utah (high altitude and very dry), to Hawaii (sea level and very humid to unbelievably humid), to Portland, Oregon (higher than sea level and humid), back to Utah. I’ve found that you can get basically any recipe to work out. It may take determination and note keeping but I’m sure you can do it. When it is an old family favorite and the family wants it just like they had it before, it can be a little stressful. They don’t understand they need to be patient. DON’T UNDERESTIMATE the effect of climate and location. I have a recipe from a great, great Grand Father who was a confectioner in England. After moving from England to Utah, a note was added to a seasonal recipe (place a small pan of water in the bottom of the oven). Climate and location have been causing problems well over a hundred years.

          If I may, I would suggest decreasing the water a little and have it boiling just before adding it. Make a note of your results, change made and any unusual environment conditions. I wish I could come help you work it out. I’ve always wanted to visit Australia.

          I know you can find the answer!

  6. Tina

    I tried this recipe using the Strawberry Nesquik. I followed the directions exactly, and the consistency is great. But the flavor…. Maybe I just don’t like strawberry Nesquik as much as I thought I did. I also didn’t like the color: it’s kind of a dirty pinkish red.

    But the chocolate is great!

  7. I had pinned this a few weeks back and couldn’t wait to give it a go! I tried this yesterday and cut down on the sugar because I’m not sure if you’re using the sweetened cocoa powder (since I was using the sweetened one) and I felt mine was sweet enough…it turned out so amazing! Literally, the most amazing and tasty frosting recipe at the same time! So I just wanted to say a BIG thank you! πŸ™‚

  8. Ashley Gilmore

    I tweaked it a little and added about a cup of cool whip to move. Delicious either way. So glad I found this recipe.

  9. Amber

    I just made this with my kids and it’s truely amazing!! I like it much more than using cocoa. Thank you so much for posting πŸ™‚

  10. My grandmother used this exact recipe for her chocolate frosting on her eclairs. I could never figure out why mine is always grainy, and she passed away a few years ago, unfortunately. I wasn’t sifting the sugar or boiling the water. She didn’t have an electric mixer, so she just stirred it by hand and it made more of a glaze on the eclairs. It looks amazing after being in the mixer. I’m going to try again soon! Thanks!

  11. Dede

    I just made this, but used Olvaltine (because that’s what I had in the cupboard), and it worked out wonderfully. Very Nice Chocolate Frosting indeed! πŸ™‚

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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