This creamy Chocolate Birthday Cake Icing Recipe is the best one you will ever try! Only requires 3 ingredients and is rich in real chocolate flavor
The Best Chocolate Birthday Cake Icing Recipe
Get ready to taste real chocolate heaven.
This amazing Birthday Cake Icing Recipe is not like the usual ones you’ve seen floating around the internet.
The taste, texture, and technique are very different and it yields a deep sweet flavor that the cake itself is optional. Yes, you can use your fingers, it is that good.
The secret to this chocolate icing recipe is the use of real good quality semi-sweet chocolate instead of cocoa powder.
The chocolate cooks down with another ingredient until it’s thick and creamy. Just like that:
It took me 4 tries and 3 cakes to get this recipe right.
But at the end, it was worth it. Because the icing was the perfect consistency that allowed me to spread on top and bottom and it even left me with a little left for decorative piping on top.
Not a fan of cakes eh? You can use this Chocolate Birthday Cake Icing Recipe to frost cupcakes, muffins, broccoli, celery, etc..
Well not the last two, but you know what I mean 😉
The inspiration for this icing came from my Spectacular Chocolate Cake Recipe. In there, the warm frosting is drizzled over the cake and then cooled.
This time, I went a step further and added an extra step and ingredient in order to whip it into a creamy consistency that is perfect for birthday cakes.
The decoration doesn’t have to be fancy, a few whirls here and there and it’ll be perfect. I didn’t even bother to leave the edges smooth in order to show the fudgy texture.
Hate chocolate? No worries! Try this Birthday Cake Icing Recipe. It’s made with vanilla!
I hope you can try this delicious Chocolate Birthday Cake Icing Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Chocolate Birthday Cake Icing
Ingredients
- 6 oz Semi-Sweet Chocolate chopped
- 14 oz Can Condensed Milk
- 1/2 cup Butter (1 stick) room temperature
Instructions
- On top of a double boiler melt the Semi-Sweet Chocolate and the condensed milk.
- Stir constantly for 10-15 minutes or until the mixture is thick and creamy
- Remove from the heat and let it cool at in the fridge
- When the chocolate mixture has cooled place it in a mixer and mix on medium speed
- Slowly add the butter until fully incorporated
- If the icing is a bit runny, place in the freezer for 30 minutes to firm up
- Frost and enjoy!
Notes
- Frosting should be refrigerated until needed
- If the icing is runny, place in the freezer to firm up
- This recipe yields enough to frost a 9-inch cake or 12 cupcakes. For a bigger cake double the recipe
- Use good quality chocolate with more than 50% cocoa. Do not use chocolate chips.
Nutrition
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You may also like:
Spectacular Chocolate Cake Recipe
Uncle Johnny’s Chocolate Peanut Butter Cheesecake Cake
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