Everyone has their own variant of homemade chocolate icing/frosting. A Little more butter, little less, powdered sugar, egg whites, chocolate chocolate and more chocolate! If I’ve tried ten I’ve tried hundreds and while they all share commonalities they are all unique.
What makes chocolate frosting good? Why you of course! hahah!
Delicious Chocolate Icing
The truth is an icing should be creamy and spreadable, it should hold it shape and while it doesn’t need to stand up to much heat you don’t want your icing sliding off your cake, or worse have the layers of your cake slide off. Have you ever seen that? It’s something you’ll never repeat (unless you like an edible mess)!
If on the other hand your chocolate frosting is too thick it will make it hard to spread and can end up tearing your cake as you apply it and that’s not fun at all. A stiff icing has its uses though for items like brownies or cookies.
If you are faced with a little too thick of icing add a splash of milk to it and it should loosen it enough for application. While it’s definitely not the best place to repair such an idea go slow when adding extra ingredients at the end.
Chocolate Frosting for Brownies
The lack of any extra liquid in this recipe makes it quick and easy but thick and stiff enough to be used as a topping for brownies or cookies as well as cakes. Using melted chocolate also gives this icing a rich flavor and a deep dark color.
- 6 Tbls. Soft Butter
- 1 & 1/2 Cup Powdered Sugar
- 1 oz. Semi-Sweet Chocolate
- Beat butter till light and fluffy
- Blend in the powdered sugar
- Add cooled melted chocolate, beating till well blended
Traditional Chocolate Icing
This is a very traditional chocolate icing recipe. By traditional I mean very old. It’s important to give the first step plenty of time.
The complete blending of the butter and cocoa is vital to the quality of the final product. The fact that it uses all butter does create minor holding problems when the icing is on the cake. It must be refrigerated till used, and served as soon as possible after being cut.
Working with an all butter icing also means that while frosting the cake it may be necessary to return the cake and the icing to the refrigerator frequently throughout the process.
The end result will be a light soft, versatile icing with a delicate chocolate flavor that will enhance any cake.
- 10 oz. Soft Butter
- 1 1/4 lb. Powdered Sugar
- 8-10 Tbls Cocoa
- 1 Cup Milk
- 1 Tbls. Vanilla
- Beat butter and cocoa till fluffy
- Gradually add half of the sugar, beating till smooth
- Add remaining sugar alternately with milk beating well after each addition
- Stir in vanilla, mixing to spreading consistency
What Are Your Chocolate Icing or Frosting Recipes?
We’re always learning, trying a new ratio, thinking of how to make an icing a little more this or that. What have you found that has worked well in your kitchen? Have a fun use for an icing? Share it with us!
I hope you’ve enjoyed some of these fanciful chocolate ideas.