Chocolate cocoa cake frosting

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make cocoa cake frosting? Prepare your food. Use natural and highest quality cocoa powder, without sugar or other additives. Also choose natural, high-quality butter, 82.5% fat. Instead of milk, you can use cream, the glaze will be even creamier. For aroma, you can add a pinch of vanillin, and to enhance the taste, add salt on the tip of a knife. Remove the butter from the refrigerator in advance so that it becomes soft.

2. STEP 2

   

   Take a saucepan and pour cocoa and sugar into it. Mix dry ingredients. This will be easier to do if you sift the cocoa first.

3. STEP 3

   

   Pour milk into the saucepan, stir with a whisk until smooth. It is quite difficult to stir cocoa into cold liquid, so the glaze must then be boiled a little.

4. STEP 4

   

   Place the saucepan over low heat and, stirring constantly, bring the glaze until smooth. There is no need to bring it to a boil to avoid the appearance of foam.

5. STEP 5

   

   Remove the saucepan from the heat and cool the glaze to room temperature. Put butter in it. Take your time putting it into the hot milk, the icing will become very runny and you will have to wait for it to cool. Mix the oil thoroughly with a whisk.

6. STEP 6

   

   The glaze will become smooth and uniform. You can pour it over confectionery products. If the glaze turns out to be too runny, put it in the refrigerator. The butter will cool and the glaze will thicken. You can also add a spoonful of flour during cooking.

Comments on the recipe

Natalia M

28.10.2023

5

The glaze turned out very well! I made it to decorate a cupcake. The main thing is that it’s easy and quick to prepare, and besides, all the ingredients are accessible and always at hand. I added a spoonful of flour to the mixture of cocoa, sugar and milk, as written in the author’s recommendation) I boiled the mixture, although it quickly set and thickened, so I had to add butter to the hot glaze. I didn’t add all the oil, otherwise it would have turned out too liquid. The end result was a thick, shiny glaze. It lay perfectly on the surface of the cupcake, there were no smudges. In the refrigerator, the glaze hardened and became even thicker. I was surprised that after cooling the glaze did not lose its gloss or become matte. Well, the taste is very, very chocolatey) Delicious is not the right word) I will save this recipe for myself and recommend it to everyone. This chocolate frosting is perfect for everyone!

Eleno4ka

28.10.2023

4.7

I made chocolate frosting for the cake. This time for some reason it turned out not glossy, but matte, but this did not affect the taste in any way: very chocolatey, stable after cooling, not sticky. Thanks to the author for the recipe!

Ella

28.10.2023

4.9

Thanks for this recipe. I have already made the Bird's Milk cake and covered it with icing according to your recipe. Very tasty.

Eugene

28.10.2023

4.7

Thanks for the recipe! Today I made the frosting (I decorated the cakes..) Gorgeous frosting! The main thing is fast and simple!

Igor Rogatovsky

28.10.2023

4.7

What about a tablespoon or a teaspoon of flour?