Chocolate Icing Recipe

The ever-popular, chocolate icing recipe is really quite simple to make.

Here are 2 recipes for chocolate icing that are frequently requested by my kids.

Chocolate Icing Recipe made with Cocoa Powder

Yields 5 cups - enough to fill and frost an 8" - 9" cake

• 1 c. butter or margarine at room temperature
• 2 lbs. confectioner's sugar
• 2 tsp. vanilla
• 1/2 c. cocoa powder
• 1/2 c. milk

Place butter or margarine in the bowl of an electric mixer. Beat on low until softened. Add vanilla. Add confectioner's sugar, about 1 cup at a time, and beat on low (to avoid poofs of powder everywhere). Scrape down the beaters and bowl. Add cocoa powder and mix until blended. Add a little milk at a time, increasing the speed of the mixer as the chocolate icing becomes creamier. Beat on high for 2 minutes.

The chocolate icing can be thickened by either additing additional sugar or cocoa powder. If you prefer a more chocolately flavor and/or a darker color, use the cocoa powder for thickening.

This next recipe is a more luxurious icing that is used when still warm.

Note: For the best flavor, use a fine quality chocolate.

Chocolate Frosting Recipe made with Semi-Sweet Chocolate

Yields 2 cups - enough to fill and frost an 8" - 9" cake

• 3 Tbsp. butter
• 12 oz. semi-sweet chocolate, broken into pieces
• 1 c. heavy cream
• 4 c. confectioner's sugar
• 3 tsp. vanilla

Place butter and chocolate in the top of a double boiler filled with hot water. When melted, add heavy cream and blend.

Pour chocolate mixture into the bowl of an electric mixer.Add vanilla.Gradually add confectioner's sugar and mix on low until blended. Beat 2-3 minutes on medium speed until icing is creamy. Frost the cake before the icing cools and becomes too thick to spread.

Because this icing is used warm, a smaller quantity goes on thinner; therefore, less is required to frost the cake.