It comes from a 1934 Hershey's cookbook. I’ve tried many chocolate icings and frostings in my years of baking cakes and ...

The double chocolate frosting with espresso powder is smooth ... helps prevent any crumbs from coming into the outer layer of icing. When melting chocolate, it’s important to not overheat ...

Basic icing is sugar mixed with milk ... mascarpone frosting for pumpkin and banana cakes, and chocolate frosting for everything from marble cakes to brownies.

Dan Lepard makes a stunning, yet easy chocolate icing made with melted butter and cream to give a shiny, pourable finish. Sift the cocoa and icing sugar together into a bowl. Melt the butter for a ...

1 1/2 cups icing sugar 1/2 cup butter 1/2 cup cocoa powder 1 tsp vanilla Milk as required (approx. 1/2 cup) Mix the icing sugar, butter and vanilla in a bowl and beat together to cream it, adding milk ...

Allow to cool before icing. Melt the chocolate in a heatproof bowl over simmering water ( or in the microwave). Allow to cool until lukewarm. Add the butter and beat with an electric whisk for 5 ...