Sweet Chocolate Icing with Cream and Confectioners Sugar

Introduction

Melted sweet chocolate and 2 tablespoons of cream give you a dense icing that finishes with a soft, spreadable fudge texture. You beat in sifted confectioner’s sugar until it thickens, which lets you control whether it works better for a small cake, brownies, or cupcakes. It comes together quickly and is useful when you want a chocolate icing without butter.

Recipe Details

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

• Replace the sweet chocolate with semisweet chocolate for a deeper cocoa flavor and a less sweet finish.
• Replace the cream with half-and-half if needed; the icing will be slightly lighter and a bit looser.
• Replace the cream with whole milk for a softer, less rich icing that spreads more easily.
• Beat in less confectioner’s sugar and stop earlier if you want a thicker glaze instead of a firm spreadable icing.
• Beat in more confectioner’s sugar for a stiffer finish if you want to use it on sandwich cookies or bars where you need cleaner slices.

Tips for Success

• Melt the chocolate over gently hot water, not rapidly boiling water, so it stays smooth instead of scorching.
• Keep water and steam from getting into the chocolate while it melts, or the texture can turn stiff and grainy.
• Add the confectioner’s sugar gradually, as written, so you can stop when the icing is thick enough to spread.
• Use sifted confectioner’s sugar to avoid lumps in the finished icing.
• Spread the icing while it is still slightly warm; it firms up as it cools.

Storage and Reheating

Store the icing in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in a freezer-safe airtight container for up to 1 month.

To use chilled icing again, let it sit at room temperature until it softens, then stir well. If it is still too firm, warm it briefly over hot water or microwave it in 5-second bursts, stirring between each, until spreadable.

FAQ

How much does this icing cover?

It will cover about 12 cupcakes, an 8-inch single-layer cake, or a pan of brownies.

Can you use milk instead of cream?

Yes. Milk works, but the icing will be a little less rich and usually a bit softer.

Why did the icing turn too thick?

Too much confectioner’s sugar will make it stiff quickly. Warm it slightly and stir in a very small amount of cream until it loosens.

Can you use a different kind of chocolate?

Yes. Semisweet or dark chocolate both work, but the icing will taste less sweet and more intensely chocolaty.