Content

• Steps
• Method 1 of 4: Regular Chocolate Frosting
• Method 2 of 4: Creamy frosting
• Method 3 of 4: Chocolate Fudge (Fudge)
• Method 4 of 4: Dairy-Free Chocolate Coating
• Tips
• Warnings
• What do you need
• Additional articles

Who among us doesn't like chocolate icing? Aside from a cup of hot chocolate, icing is one of the best ways to enjoy this edible love equivalent. Read a few easy recipes for making chocolate icing and add it to cake, muffins, or desserts. The glaze is delicious and easy to prepare, just a godsend for a sweet tooth!

Steps

Method 1 of 4: Regular Chocolate Frosting

1. 1 Prepare your ingredients. You will need:
   • 1 cup (230 grams) granulated sugar
   • 6 tablespoons (210 grams) butter or margarine (softened)
   • 1/2 cup (75 grams) cocoa powder
   • 1 cup (180 grams) caster sugar
   • 1/3 cup (80 ml) milk (whole or 2% non-fat)
   • 1 tablespoon (15 ml) vanilla extract
2. 2 Bring the butter until creamy. Place the butter in a large bowl and beat on medium speed with help. Electric mixer, or whisk until fluffy.
3. 3 Mix dry ingredients. Sift or whisk cocoa powder and granulated sugar into a small bowl.
4. 4 Combine the ingredients. Add milk to the mixture of cocoa and granulated sugar. Do not add too much milk or the icing will run out.
5. 5 Beat until the mixture has a spreadable consistency. If the icing is too thick, add a little milk, add 1 teaspoon each. If the frosting is too runny, add the cocoa and sugar mixture.
   • Add 1 tablespoon of vanilla extract. Mix well.
6. 6 Add powdered sugar. Stir well so that there are no lumps.
7. 7 Spread icing on cake or muffins.

Method 2 of 4: Creamy frosting

1. 1 Prepare your ingredients. You will need:
   • 6 tablespoons (210 grams) butter, softened
   • 6 tablespoons (90 grams) unsweetened cocoa powder
   • 2-3 / 4 cups (495 grams) powdered sugar
   • 5 tablespoons (150 grams) condensed milk
   • 1 teaspoon (5 ml) vanilla extract
2. 2 Combine dry ingredients. In a medium bowl, combine the cocoa powder and icing sugar by sieving or stirring with a whisk or fork.
3. 3 Bring the butter until creamy. In a large bowl, beat the butter with an electric mixer or whisk until it is fluffy and smooth.
   • Gradually add the mixture of powder and cocoa, then condensed milk, stir until smooth.
   • Add vanilla extract, continue whisking.
   • If the icing is too thick, add a little milk, add 1 teaspoon each.
   • If the icing is too runny, add sugar.
4. 4 Spread icing on cake, cookies, muffins, and more.

Method 3 of 4: Chocolate Fudge (Fudge)

1. 1 Prepare your ingredients. You will need:
   • 3 1/2 cups (630 grams) powdered sugar
   • 1 cup (150 grams) unsweetened cocoa powder
   • 12 tablespoons (420 grams) unsalted butter, softened
   • 1/2 cup (125 ml) milk
   • 2 teaspoons (10 ml) vanilla extract
2. 2 Combine dry ingredients. In a medium bowl, combine the cocoa powder and icing sugar by sieving or stirring with a whisk or fork.
3. 3 Mix liquid ingredients. Add vanilla to milk, stir.
4. 4 Bring the butter until creamy. In a large bowl, beat the butter with an electric mixer or whisk until fluffy and smooth.
5. 5 Mix all ingredients. Gradually add vanilla milk, icing sugar and cocoa powder to whipped butter.
6. 6 Whisk until the mixture is smooth and fluffy. If the icing is too thick, add a little milk, starting with 1 teaspoon. If the icing is too runny, add sugar.
7. 7 Spread icing on cake or muffins.

Method 4 of 4: Dairy-Free Chocolate Coating

If for some reason you are unable to consume dairy products, this frosting is for you!

1. 1 Prepare your ingredients. You will need:
   • 125 grams of soy or olive spread;
   • 500 grams of powdered sugar;
   • 80 grams of cocoa powder;
   • 100 ml soy milk, almond milk or rice milk;
   • 2 teaspoons of vanilla extract or essence.
2. 2 Place the spread in a bowl. Beat until creamy.
3. 3 Add half the powdered sugar to the beaten spread. Add 2 tablespoons of plant-based milk. Beat the mixture until light and bulky.
4. 4 Add remaining powdered sugar, cocoa powder, remaining vegetable milk and vanilla. Whisk until the mixture is smooth. As a result, you should get a velvety, creamy texture.
   • If the icing is thick, add a little more vegetable milk.
5. 5 Spread the icing over the cake or cupcake. This frosting is suitable for those on a dairy-free diet.

Tips

• The consistency of the icing should be such that the cake can be easily cut.
• Taste the frosting before spreading it over the cake.
• The flavor of your frosting will mainly depend on the quality of the cocoa powder. Hershey’s is considered the best cocoa powder, and Ghirardelli, Scharffen Berger, Droste’s, and Valrhona are also good.
• If the frosting is too thick, add one or two tablespoons of milk to give it the desired consistency and so that it can be spread easily.
• Melt a few chocolate chunks and add to the frosting for a delicious taste!
• If you don't have cocoa powder, hot chocolate mix is ​​a good substitute.
• Before serving the cake, make sure the frosting and cake mix well together, otherwise the taste will be unpleasant.

Warnings

• Your butter shouldn't be melted. Just soften it, for example by leaving it on the table for a few hours, or by placing it in the microwave for 3-5 seconds. If the butter melts, it will be too runny and you won't be able to smudge it.

What do you need

For dairy-free chocolate glaze:

• A bowl
• Stirring tools such as a wooden spoon or hand mixer
• Suitable glazing tool (butter knife, icing spatula, etc.).

Additional articles

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