How to Make Chocolate Icing from Scratch

Each cake requires a different type of icing, which depends on its type, surrounding temperature, and whether the cake needs traveling.

Bakers have different recipes for the perfect icing, be it butter cream, fondant, royal icing, or marzipan and glace icing. However, a simple and quick ganache recipe is something that you can go for, to turn your simple cake into a star. Here's how..

Boil 300 ml of double cream and then remove from heat. Chop 600 grams of chocolate (prefer Belgian dark/white chocolate), and mix in the cream. Mix till it reaches a rich, creamy texture, and then allow it to cool. If it becomes too hard, heat it in the microwave to desired consistency.

Ganache is one of the simplest, yet one of the most delicious icings. You can pour the ganache over your cake, or use it as an alternative to butter cream to fill cakes.

Ingredients

• 1½ cups icing sugar
• ½ cup packed brown sugar
• 4 tablespoons butter
• 2 tablespoons milk
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Hot water (Optional)

Method of Preparation
Melt butter and brown sugar over medium heat in a saucepan. Keep stirring till the sugar dissolves and then add milk. Bring it to a boil and remove from heat. 

Sift cocoa and icing sugar together, blend into the butter mixture, and add vanilla. If you find the consistency is too stiff, add more milk, or some hot water. Spread this homemade chocolate icing over the cooled cake, as frosting will set up very fast.

Ingredients

• 6 cups confectionery sugar
• 1⅓ cup cocoa
• ⅔ cup butter or margarine
• ⅔ cup milk
• 2 teaspoons vanilla extract

Method of Preparation
In a saucepan, melt butter over medium heat. Add cocoa to the melted butter, and heat just until mixture begins to boil. Keep stirring constantly until smooth and then pour this mixture into a mixer bowl. 

Cool the mixture, and alternately add confectionery sugar and milk. Beat the mixture till spreading consistency is obtained. Blend in vanilla into the icing. Spread your chocolate icing over the cake.

Ingredients

• 4 cups sifted confectioners' sugar
• ¾ cup cocoa or three 1 oz. unsweetened melted chocolate squares
• ½ cup solid vegetable shortening
• ½ cup or 1 stick butter or margarine, softened
• 3 - 4 tablespoons milk
• 1 teaspoon clear vanilla extract
• Coffee Powder (Optional)

Method of Preparation
Cream shortening and butter with an electric mixer in a large bowl. Add cocoa and vanilla to this mixture. Gradually add sugar, one cup at a time. Beat the mixture well at medium speed. You should scrape sides and bottom of bowl frequently. Once all the sugar is mixed in, the icing will appear dry. 

Add milk to the icing and beat at medium speed until light and fluffy. With a damp cloth, cover the bowl until ready to use. Keep icing bowl in refrigerator, when you are not using it. Refrigerate the chocolate icing in an airtight container. This icing can be stored for 2 weeks. The stored butter cream chocolate icing should be whipped well.

You can add extra ¼ cup of cocoa or 1 oz. squares of unsweetened melted chocolate with one extra tablespoon of milk to the given recipe, and prepare dark chocolate frosting. Add a little coffee powder for some taste of coffee.

Ingredients

• 3 cups powdered sugar
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• ½ cup butter
• 5 tablespoons light cream
• 2 teaspoons vanilla
• ⅛ teaspoon salt

Method of Preparation
Mix both kinds of chocolate chips with butter in a saucepan and melt over low heat until smooth. Keep stirring frequently. Remove the saucepan from heat and beat in 1 cup powdered sugar and salt. 

Add the remaining powdered sugar and light cream alternately to the mixture, beating well, until desired spreading consistency is reached. You may need more sugar or light cream. Beat in vanilla and your rich chocolate icing is ready.