Indulge in this rich, silky chocolate icing perfect for cakes and cupcakes.
Prep
15 min
Cook
10 min
Total
45 min
Servings
12
Difficulty
Easy
Instructions
Prepare chocolate
Finely chop the dark chocolate and place it in a heatproof bowl.
Pro tip: Finely chopped chocolate melts more evenly.
Heat cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Pro tip: Remove from heat as soon as you see bubbles forming around the edges.
Combine chocolate and cream
Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes to soften the chocolate, then stir until smooth and fully combined.
Pro tip: A whisk can help achieve a smoother consistency.
Add butter
Add the butter pieces to the chocolate mixture, stirring until the butter is melted and the mixture is smooth.
Pro tip: Make sure the butter is at room temperature to prevent seizing.
Incorporate vanilla and salt
Stir in the vanilla extract and a pinch of salt. Mix until well combined.
Pro tip: Salt enhances the chocolate flavour.
Cool the icing
Let the icing cool at room temperature, stirring occasionally, for about 20 minutes or until it reaches a spreadable consistency.
Pro tip: For faster cooling, place the bowl over an ice bath and stir.
Tips & Tricks
- Ensure your chocolate is finely chopped for even melting.
- Use unsalted butter for better control of the icing's saltiness.
- Let the icing cool slightly before spreading for a smooth finish.
- For a glossy finish, avoid over-mixing once the icing is smooth.
Frequently Asked Questions
What is the best chocolate icing?
The best chocolate icing uses real dark chocolate, heavy cream, and unsalted butter for a rich and creamy texture.
How do you make chocolate icing for cake?
Melt chocolate with hot cream, add butter, vanilla, and salt, then let it cool to a spreadable consistency.
Can I use real chocolate for icing?
Yes, using real chocolate gives the icing a deep, authentic flavour and creamy texture.
Is this icing suitable for cupcakes?
Absolutely, this icing is perfect for both cakes and cupcakes, providing a smooth, rich finish.
How do I store leftover chocolate icing?
Store in an airtight container in the fridge for up to a week. Let it come to room temperature before using.
Can I freeze chocolate icing?
Yes, freeze the icing for up to 3 months. Thaw overnight in the refrigerator and stir well before using.
Serving Suggestions
Nutrition per serving
210
Calories
2g
Protein
18g
Fat
12g
Carbs
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