Is there anything better than chocolate frosting? It takes plain old vanilla cake to a new level. It’s a great addition to gooey brownies. It can add more chocolate flavor to an already chocolate cake. you understood! No matter which way you decide to use it, homemade chocolate icing is much more satisfying than canned icing. You can pour it over your baked goods while it’s still warm for thick, rich results every time. Once it hardens, you get a layer of chocolate reminiscent of fudge. A fondant covered cake? Consider us selling!
Ganache, boiled icing and icing, omg!
If you’ve been searching the internet for the perfect homemade chocolate icing, you’ve probably come across some ganache recipes. So, what’s the difference?
Ganache The recipe is much easier to make – all you need is chocolate and heavy cream. It is often used as icing or filling. Some cooks even use it as a dip with fruits like strawberries. You’ll also see it on donuts and cupcakes. It’s rich, thick, and sweet.
chocolate icing is a more general term. You’ll find it on cakes, cupcakes, brownies, and many other baked goods. Icing is often used interchangeably with icing. Frosting does tend to be a bit thicker, and icing is usually smoother and easier to spread than icing.
cook icing is a fluffy and light white cake frosting. It’s made by pouring heated syrup over beaten egg whites. You then need to keep whisking the mixture to create a smooth and silky finish. This is the same technique used in Italian meringue. As you can see – it’s nothing like this recipe!
This recipe features buttermilk! We use it a lot—in cornbread muffins, syrup, and we’ve even shared our best buttermilk substitutes. It’s not always easy to find in stores, but it’s really easy to whip up at home. Buttermilk adds body and a very slight tartness to your recipe. Basically, it adds something special to whatever you put it in.
Just add 1 tablespoon of lemon juice or white vinegar to each glass of milk and you’re set! You can also use 1 ¾ teaspoons cream of tartar for the same effect.
Troubleshooting: Why is my homemade chocolate fudge icing grainy?
If your chocolate fudge icing has a grainy texture, it’s “stuck”. When the chocolate is melted, its ingredients are naturally evenly distributed, resulting in a smooth and silky texture. Biting can happen when moisture gets into the mixture or when your icing gets too hot. You can prevent it by keeping an eye on the temperature. Plus, since this recipe calls for cocoa powder and not chunks or flakes, you don’t have to worry about adding moisture. If you follow the directions carefully, you should be able to avoid the grainy icing.
Which desserts should you add chocolate fudge frosting to? Glad you asked!
You can also get creative! Add it to cookies or use it to decorate ice cream sundaes!
Some recipes are more flexible, allowing you to substitute certain ingredients. Unfortunately, this recipe is not one of them. In theory you could replace the butter and milk with plant-based options, but we’ve never tried it, so we can’t guarantee it will work!