Easy Chocolate Icing

5 from 4 votes

Easy Chocolate Icing is a 5 minute recipe made using the food processor. Perfect for brownies, cakes, cupcakes and more!

Prep Time5

Cook Time0

Total Time5

Course: chocolate, icing

Cuisine: Western

Keyword: easy chocolate icing

Servings:

Calories: 58kcal

Food processor: add the icing sugar, cocoa powder, butter, milk and vanilla essence to the bowl of the food processor and blitz for 5-10 seconds. Then remove the lid of the food processor and use a spatula to scrape down the insides of the bowl. Put the lid back on and blitz the icing for another 5-10 seconds until it looks consistently combined.
Transfer: use the spatula to transfer the combined icing to a small bowl.
Frost: use a butter knife to spread the icing on cooled baked goods such as brownies, cupcakes, cake and more!

Note 1 Icing sugar: it is not hugely essential that you sift the icing sugar as you won't notice a massive difference in the icing if you don't.
Note 2 Milk: there is room to use different types of milk for the recipe. I am showing you the use of cow's milk in the post, yet you can also use almond milk, coconut milk or milk of your choice.
Note 3 Cocoa powder: is what I use and as seen in the photos throughout the post. However, you can use the equivalent amount of cacao powder if you wish to.
Note 4 Butter: we need to use unsalted butter. I usually slice the butter into cubes and throw them in like you see in the photos. It is easier for the ingredients to be evenly weighted in the food processor bowl and chopping the butter into cubes will achieve this.
Note 5 Vanilla essence: either vanilla essence or vanilla extract is fine. The imitation vanilla essence is much cheaper (synthetic version of vanilla) and is totally fine to use, don't think twice about it!
Note 6 Portion size: I have used '16' as the serving size as I use this frosting for brownies and I cut them into 16 pieces. If you want to frost many cupcakes or a large cake, consider doubling the mixture.