Various types of icing and frosting

 

These short recipes are for icing/frosting for cakes and brownies. 

Chocolate icing for large sheet cake (for batch of brownies in 8x8 pan, make half a recipe; amounts in parentheses)

1-3/4 stick butter (7 Tbl)
4 Tbl (heaping) cocoa (2 Tbls)
6 Tbl milk (3 Tbl)
1 tsp vanilla (1/2 tsp)
1 pound, minus 1/2 cup powdered sugar (just under 1/2 lb)

 

Preparation: 

Melt butter in a small saucepan.  Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

 Chocolate icing for 2-person layer cake, Option 1

7 Tbl unsalted butter, softened
1/3 cup (1-1/3 oz) confectioners sugar
1/4 cup (3/4 oz) Dutch processed cocoa
Pinch of salt
1/4 cup light corn syrup
1/2 tsp vanilla
3 oz chocolate

Preparation:

1. In a food processor, process the softened butter, confectioners' sugar, cocoa, and salt, about 10 seconds.

2. After scraping the sides, add the corn syrup and vanilla until combined, 5-10 secs.

3. Scrape the sides again and add the chocolate, pulsing until smooth and creamy, 5-10 secs. 

4. When both layers of cake are cooled, spread about 1/4 of the icing on the top part of the lower layer; place second layer on top; and frost top and sides. 

Bob's Red Mill Chocolate Icing

3 cups powdered sugar

1/3 cup milk

2 tsp vanilla

4 oz unsweetened baker's chocolate (eg Ghiradelli's baking bar)

1 stick butter, softened

Preparation:  

1. In a microwaveable bowl, carefully soften and melt the chocolate in 40 sec increments at half power until melted. Let cool for 5-10 minutes. 

2. While chocolate is cooling, place powdered sugar, butter, vanilla, and milk in a large bowl and mix together until smooth.

3. Slowly add melted chocolate and mix well.  

 
4. Frost your cake, cupcakes, or what-have-you at a steady pace. The frosting will set pretty quickly.