Chocolate Cream Icing

Introduction

You melt ¼ pound of sweet chocolate over hot water, stir in cream, and beat in confectioner’s sugar until the icing turns thick and spreadable. It takes about 10 minutes and gives you a simple chocolate icing that works well on snack cakes, layer cakes, or a batch of cupcakes.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Servings: 12

Ingredients

• ¼ pound (110 g) sweet chocolate
• 2 tablespoons cream
• sifted confectioner’s sugar

Instructions

1. Melt chocolate over hot water.
2. Add the cream.
3. Gradually beat in sugar until icing is creamy and thick enough to spread.

Variations

• Swap the sweet chocolate for semisweet chocolate if you want a less sweet icing with a stronger cocoa flavor.
• Replace the cream with coconut cream for a similar richness and a slight coconut note.
• Beat in less confectioner’s sugar for a softer, shinier icing that spreads in a thinner layer.
• Let the icing cool for 5 to 10 minutes before spreading if you want a thicker finish with more visible swirls.

Tips for Success

• Melt the chocolate over gently hot water, not a hard simmer, so it stays smooth and does not scorch.
• Keep water and steam out of the chocolate while it melts, or the texture can turn grainy.
• Add the sifted confectioner’s sugar gradually so it blends in evenly without lumps.
• Stop beating when the icing holds soft ridges and spreads easily without dripping off the spatula.
• Use the icing while it is still slightly warm for the smoothest coverage.

Storage and Reheating

Store the icing in an airtight container in the fridge for up to 5 days. You can freeze it in a freezer-safe container for up to 1 month.

To use it again, let it sit at room temperature until softened, then stir well. If it is still too stiff to spread, warm it briefly over hot water or microwave it in 5-second bursts, stirring between each one.

FAQ

How much does this icing cover?

It is enough for a thin coat on an 8-inch single-layer cake or about 12 cupcakes.

Why is my icing too thin?

It usually needs more confectioner’s sugar or a few minutes to cool. Beat in a little more sugar until it reaches a spreadable thickness.

Can you use milk instead of cream?

Yes, but use a little less since milk is thinner. The icing will be less rich and may need extra confectioner’s sugar to thicken.

Can you make it ahead of time?

Yes. Store it chilled, then bring it back to room temperature and stir until smooth before spreading.