Icing For Moist Chocolate Cake
A rich, creamy icing with a moist texture that perfectly complements chocolate cakes. Ideal for those who love smooth, sweet toppings with a homemade touch.
Ingredients
Instructions
- Combine the milk and flour in a saucepan.
- Cook the mixture until thick, then cover and refrigerate.
- In a mixing bowl, beat the butter, shortening, sugar, and vanilla until creamy.
- Add the chilled milk and flour mixture to the creamed mixture and beat for 10 minutes.
- Frost the cooled cake with the icing.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder in the icing. If you prefer a lighter texture, you can substitute half of the butter with cream cheese. Make sure to let the milk and flour mixture cool completely before adding it to the creamed ingredients; this will help achieve the perfect consistency. For added flavor, try incorporating a pinch of salt or a splash of espresso. This icing pairs beautifully with the Twenty-Two Minute Chocolate Cake.
Serving Suggestions
This icing is perfect for frosting a moist chocolate cake but can also complement vanilla or red velvet cakes. Consider adding some chocolate shavings or sprinkles on top for extra flair. It pairs wonderfully with a scoop of vanilla ice cream or a side of fresh fruit. For a complete dessert experience, serve with a slice of Soft Peanut Butter Cookies.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to one week. To reheat, allow it to sit at room temperature for about 30 minutes or gently warm it in the microwave in short intervals, stirring between each, until it reaches a spreadable consistency. Make sure to mix well before using it on your cake.
Nutrition & Diet Analysis (per serving)
Each serving of Icing For Moist Chocolate Cake contains roughly 744 calories, with 8g protein, 83g carbohydrates, and 38g fat. It is an excellent source of vitamin C (34% of the Daily Value), iron (30% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy milk for this icing?
Yes, you can substitute non-dairy milk, such as almond or oat milk, in place of regular milk. This will still produce a delicious icing. Just ensure that the flour mixture is cooked and thickened properly for the best texture.
How long can I keep the icing in the fridge?
The icing can be stored in the refrigerator for up to one week. Just make sure to keep it in an airtight container to prevent it from drying out or absorbing other odors from the fridge.
Can I freeze the icing for later use?
Yes, you can freeze the icing! Place it in an airtight container or freezer bag, and it will keep for up to three months. When ready to use, thaw it in the refrigerator overnight and re-whip it to restore its creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).