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Easy Classic Chocolate Icing

A rich and luscious chocolate icing perfect for cakes and cupcakes, providing a smooth, velvety finish to elevate any dessert.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the icing
  • 2 cups powdered sugar Ensure it's fresh for optimal sweetness.
  • 1/2 cup unsweetened cocoa powder Offers that rich chocolate flavor.
  • 1/4 cup milk (or a Halal alternative such as almond or coconut milk) For the perfect consistency.
  • 1/2 cup unsalted butter at room temperature Gives the icing a velvety texture.
  • 1 teaspoon vanilla extract A touch of flavor that enhances the chocolate.
  • a pinch salt To balance the sweetness.

Method
 

Preparation
  1. Ensure all items are at room temperature for the best texture.
  2. In a medium bowl, whisk together the powdered sugar, cocoa powder, and salt until well combined.
  3. In a separate bowl, use an electric mixer to beat the softened butter until it’s creamy and pale in color, about 2-3 minutes.
  4. Gradually add the dry ingredients to the creamed butter. Alternate with the milk, mixing well after each addition, until the icing reaches your desired consistency.
  5. Once smooth and creamy, mix in the vanilla extract.
  6. If the icing is too thick, add a little more milk (1 teaspoon at a time). If it’s too thin, gradually add more powdered sugar.
  7. Beat the mixture for an additional minute for a light and airy finish.

Notes

Butter should be at room temperature; cold butter doesn’t mix well, while melted butter can make the icing too runny. If refrigerated, it can last for about one week. For longer storage, you can freeze it for up to three months. When ready to use, thaw in the refrigerator overnight and bring back to room temperature, then re-whip for a creamy consistency.