Chocolate Vanilla Frosting

Introduction

Unsweetened baking chocolate and 5 cups of powdered sugar give this frosting a thick, spreadable texture that sets firm as it cools. You melt the chocolate with margarine, keep the mixture warm while adding the sugar, and spread it while still hot. It works well on sheet cakes or brownies when you want a stovetop frosting that slices cleanly.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 12

Ingredients

• 5 cups (625 g / 1.38 lb) powdered sugar
• 3 oz (85 g) unsweetened baking chocolate
• 2 tablespoons margarine
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 teaspoon corn syrup

Instructions

1. Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.
2. Mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and corn syrup, keeping the mixture somewhat hot.
3. Mix in the sugar, still keeping the mixture somewhat hot. You might not use the exact amount listed. Just keep adding sugar until the frosting is as thick as desired.
4. While still hot, spread the mixture on cake or brownies. Mixture will stiffen.

Variations

• Swap the margarine for butter if you want a richer flavor and a slightly firmer set once the frosting cools.
• Add a small pinch of espresso powder with the vanilla powder (use half this amount if you prefer less rich vanilla flavor) to deepen the chocolate flavor without making the frosting taste like coffee.
• Stop short of the full 5 cups of powdered sugar if you want a softer frosting that spreads more easily and sets less firmly.
• Add a little more vanilla powder (use half this amount if you prefer less rich vanilla flavor) if you want the vanilla note to stand out against the unsweetened chocolate.
• Spread it in a thinner layer over brownies for a firmer candy-like top, or use a thicker layer on cake for a softer bite.

Tips for Success

• Keep the heat low when melting the baking chocolate and margarine so the chocolate does not scorch or seize.
• Add the powdered sugar gradually while the mixture is still warm; it becomes harder to blend once it starts cooling.
• Stop adding sugar when the frosting falls from the spoon in a thick ribbon and still spreads without tearing the surface underneath.
• Have your cake or brownies ready before you finish mixing, since the frosting stiffens quickly once it comes off the heat.
• If the frosting starts setting before you spread it, warm it briefly over low heat to loosen it again.

Storage and Reheating

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

To reheat, warm it gently in a double boiler or microwave it in short 10-second bursts, stirring between each burst until it is spreadable again. If the frosting is already on cake or brownies, store the finished dessert tightly covered and reheat only if the base recipe allows it.

FAQ

Why do you need to keep the mixture hot while adding the sugar?

The frosting thickens fast as it cools, so keeping it warm helps the powdered sugar blend in smoothly. If it cools too much, it can turn stiff and hard to spread.

How do you know when the frosting is thick enough?

It should be thick enough to hold a soft ribbon when you lift the spoon but still loose enough to spread while hot. If it looks dry or crumbly, you have added too much sugar.

Can you use butter instead of margarine?

Yes. Butter gives you a richer flavor and usually a slightly firmer finish once the frosting sets.

Can you make this frosting ahead of time?

Yes, but you will need to rewarm it before using because it stiffens as it sits. Gentle heat works better than trying to stir it loose while cold.