My Soft Chocolate Icing Is Delectable

Soft Chocolate Icing
My Soft Chocolate Icing recipe isn’t as overly sweet as a buttercream icing just with confectioners’ sugar.


Today, I have something special to share with you with this recipe.  Imagine digging into a creamy pudding like cooked chocolate icing that is thick enough to spread over your favorite cake.  If your mouth is not watering yet, then it soon will be because this recipe for my Soft Chocolate Icing is simply delicious!

This is not as overly sugary sweet as a typical butter cream version either, which can be overwhelming at times.  Instead, my icing heightens that richness of the chocolate for just the right ratio of sweetness to velvety smooth texture.

You can also substitue four squares of unsweetened chocolate for the twelve tablespoons of unsweetened cocoa along with the four tablespoons of canola oil or margarine, if you prefer that form.

I do think you’ll love this recipe for my Soft Chocolate Icing so do try it sometime!

Here’s another excellent frosting that I make for special occasions.  This is also one where you cook milk and cornstarch to thicken it up before creaming the butter, shortening and sugar. Though you can add chocolate or other flavorings, I usually make my Special Occasion Bakery Frosting as a vanilla icing.

My Soft Chocolate Icing

My Soft Chocolate Icing is an icing that you cook. This frosting isn’t as sugary sweet as a typical buttercream variety, but utterly delectable.

  • 12 tablespoons of unsweetened cocoa
  • 4 tablespoons of canola oil or margarine not spread
  • 1 cup of granulated sugar
  • 1-1/2 cups of milk
  • 3 tablespoons of cornstarch
  • 2 tablespoons of water
  • 2 tablespoons margarine not spread
  • 1-1/2  teaspoons of vanilla extract
  1. Mix the cornstarch with the water to form a thick paste.  Cook this with the milk, sugar, and cocoa until it thickens nicely so it will spread. 

    Take this off the heat and then add the oil and stir in the margarine to melt through before adding the vanilla. 

    Cool and spread on your cake. 

    You will be able to frost a layer cake or a big sheet cake. 





  1. AnnaZed
    June 3, 2012 / 5:21 pm

    Mary, when do you put in the granulated sugar?

  2. Mary B. (Nuts4Stuff)
    June 3, 2012 / 11:39 pm

    Thanks for catching that. I'm so sorry. You put in the sugar with the milk and cocoa.

  3. AnnaZed
    June 4, 2012 / 12:27 am

    That's what I figured. I'm trying this. Mine has been coming out sort of blah (made with butter).

  4. Mary B. (Nuts4Stuff)
    June 4, 2012 / 4:31 pm

    I have another fantastic icing recipe that I will post soon that is on the order of a whipped cream. You cook up a milk and cornstarch mixture while you beat up granulated sugar, margarine (not spread) and vegetable shortening for about 15 minutes everything is dissolved before combining the rest. This is my absolute favorite icing but I only make this for birthdays because it has all that grease. I will share it very soon.Mary

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