Chocolate Icing

This chocolate icing recipe is based on the Pioneer Woman’s  sticky chocolate icing. I scaled it up a bit since the original recipe left small amounts of sweetened condensed milk languishing in my fridge.

This batch makes enough icing to frost two batches of yellow cupcakes (recipe here). This stuff freezes well, so after frosting your cupcakes, scoop the rest of the icing into a resealable container, let it cool, and then freeze. When you make your next batch of cupcakes, just microwave the frozen icing and stir it every minute. As it softens, shorten the time between stirs to 30 seconds.

 

Sometimes the icing doesn’t always last until the next batch of cupcakes…

 

Yield: ~ 2 c. icing (enough for two batches of 18-21 cupcakes)

 

Ingredients:

  • 1 – 14 oz. (396 g) can sweetened condensed milk
  • 8 oz. (226 g) semi-sweet chocolate
  • 2 Tablespoons butter

Other Equipment:

  • medium sized saucepan
  • spatula
  • small spoon

Instructions:

Put all of the ingredients in a medium saucepan.

Place the saucepan over medium-low heat and stir frequently with a spatula. Continue until the chocolate and butter are completely melted and the icing is smooth. Remove from heat.

Finished icing. The "lumps" are air bubbles.

Use a small spoon to put icing on the middle of completely cooled cupcakes, and use the back of the spoon to spread it out. Spread the icing to withing 1/8” – 1/4” of the edge of the cupcake. The icing will continue to spread as it cools. If the icing in the pan develops a skin, stir the icing until it is smooth again. Allow the cupcakes to sit out uncovered for at least an hour as the icing sets. If the cupcakes are placed in a covered container or cupcake carrier before the icing is done setting, the icing surface will wrinkle.

Easy to print recipe:

Chocolate icing

Yield: ~ 2 c. icing (enough for two batches of 18-21 cupcakes)

Ingredients:

  • 1 – 14 oz. (396 g) can sweetened condensed milk
  • 8 oz. (226 g) semi-sweet chocolate
  • 2 Tablespoons butter

Other Equipment:

  • medium sized saucepan
  • spatula
  • small spoon

Instructions:

Put all of the ingredients in a medium saucepan. Place the saucepan over medium-low heat and stir frequently with a spatula. Continue until the chocolate and butter are completely melted and the icing is smooth. Remove from heat. Use a small spoon to put icing on the middle of completely cooled cupcakes, and use the back of the spoon to spread it out. Spread the icing to withing 1/8” – 1/4” of the edge of the cupcake. The icing will continue to spread as it cools. If the icing in the pan develops a skin, stir the icing until it is smooth again. Allow the cupcakes to sit out uncovered for at least an hour as the icing sets. If the cupcakes are placed in a covered container or cupcake carrier before the icing is done setting, the icing surface will wrinkle.

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