A Spoonful of Chocolate Icing…
There is nothing better than a spoonful, or five or six, (I’m sure you know how it goes sometimes!) of rich fudgy, ooey gooey chocolate icing. It just makes my already sweet day that much sweeter! It’s divine deliciousness at its best. Wouldn’t you agree?
So if you’ve been looking for that perfect chocolate icing, THIS IS IT!
I aquired this recipe from a friend a few years back and I have never looked for another chocolate icing recipe since. This one hits the spot every single time. It’s truly just like the title suggests and more. It’s definitely ooey gooey, fudgy, velvety, decadent, and oh so chocolatey. The perfect addition to any dessert.
You know everything is better with icing! At least in my book it is! Especially chocolate icing.
Bake it Better!
It’s like homemade Better Crocker chocolate icing. I have to admit, I do love the icing that comes in those cylindrical plastic containers lining the grocery store baking aisle shelves, but I don’t love all the synthetic, unnatural, hydrogenated ingredients. This recipe, though, tastes the same, if not better! Much better. It’s made with butter, not oil, and without all the unwanted stuff. You must make it, not buy it! I’m a baker! It’s my duty to find, create and share the best tasting, homemade recipes! It’s what makes me happy. And hoping they’ll bring a smile to your face as well.
Look No Further
This recipe is seriously addicting, and I can attest to the truth of this statement. Spoonful after spoonful after spoonful… believe me, you have to make it! You simply can’t pass up this recipe! It’s nice and chocolatey and with the addition of corn syrup, which makes the icing more pliable and unruly. If you’re trying to achieve nice sharp edges or lines, this icing isn’t your best bet, (use my chocolate buttercream) but if you’re looking for a fudgy texture and flavor, look no further.
What Cocoa Powder to Use
I personally like to use Dutch processed cocoa. It’s cocoa powder processed with a potassium carbonate solution that neutralizes its acidity. It gives it a darker hue and a more mellow flavor being less acidic, although natural cocoa powder works just as well. It tends to have a sharper flavor than Dutch processed, but it all depends on your palate! I do like the Hershey’s brand that’s half and half too. Just know, you can’t go wrong with any type of cocoa. Find the one you love.
Time to Make It
Simple and easy, this recipe doesn’t take long. Start out by creaming the butter until it’s light in color and fluffy. Next add the corn syrup. Mix thoroughly into the butter. Add the powdered sugar, cocoa powder, and salt. Mix into the butter and corn syrup until fully incorporated. Make sure to scrape your bowl from time to time to make sure everything comes together perfectly. It’ll be a bit dry and thick at this point. Add the warm water and mix until light and fluffy on medium speed for about one to two minutes. Immediately ice your favorite desserts or store in an airtight container in the refrigerator for up to 3 days. Most of all…Enjoy!!!
Ooey Gooey Chocolate Icing
A fudgy, velvety Chocolate Icing perfect for any dessert.
- 8 Oz. Butter Room Temperature
- 12 Oz. Corn Syrup
- 8 Oz. Cocoa Powder
- 2.5 Pounds Powdered Sugar
- 1/2 Oz. Salt
- 2 tsp Vanilla Extract
- 8 Oz. Hot water
1. In mixing bowl add butter and cream until light and fluffy. Scrap bowl.
2. Add corn syrup and vanilla extract. Incorporate into butter fully. Scrape bowl.
3. Add powdered sugar, cocoa powder and salt into butter mixture. Mix together until no dry ingredients are showing. Scrape bowl.
4. Add hot water and mix on medium speed for 3 minutes or until smooth and fluffy.
5. Use immediately or place in an airtight container for 3-4 days. Enjoy!
And above all, think chocolate.
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