Chocolate Butter Icing

This is the kind of old-fashioned chocolate icing that lives in a grandmother’s recipe box for 60 years because it simply works. Unsweetened chocolate melts slowly with a knob of butter over very low heat, a splash of hot water (or cream, or coffee for depth) thins it to a pourable base, and sifted powdered sugar goes in gradually to bring it up to the spreading consistency you want.

The magic is in that liquid choice. Water keeps the flavor pure and chocolate-forward. Cream adds richness and a softer mouthfeel. Hot coffee deepens the chocolate without adding obvious coffee flavor, since the bitterness simply amplifies the cocoa. Add the sugar in small additions and stop when the icing coats the back of a spoon in a thick ribbon.

Pro Tips

• Melt the chocolate over truly gentle heat or in a double boiler. Scorched chocolate turns grainy and bitter.
• Sift the powdered sugar before adding. Lumps are almost impossible to whisk out later.
• If the icing sets too stiff, stir in a teaspoon more hot liquid at a time to loosen.
• Use it warm for a glossy pour-over finish, or let it cool for a thicker spread on cakes.
• Use room-temperature cake layers. Warm cake melts the icing into a slide.

Variations

• Swap the hot liquid for strong brewed coffee for a mocha icing.
• Add ¼ teaspoon espresso powder with the vanilla for a deeper chocolate note.
• Stir in 2 tablespoons of peanut butter at the end for a Reese’s-style spread.