Silky Chocolate Icing

    Silky Chocolate Icing

    (102)
    3saves
    10min


    96 people made this

    This is a recipe for a lovely chocolate icing with the texture and appearance of silk. Try it on your next chocolate cake or on muffins.

    Ingredients
    Serves: 12 

    • 2 2/3 cups (330g) icing sugar
    • 170g butter, softened
    • 60g unsweetened chocolate, melted
    • 3/4 teaspoon vanilla essence
    • 2 tablespoons milk

    Directions
    Preparation:10min  ›  Ready in:10min 

    1. In a medium bowl blend icing sugar, butter, melted chocolate and vanilla on low speed. Increase speed to high. Gradually add milk; beat until smooth and fluffy.
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    Reviews and Ratings
    Global Ratings:
    (102)

    Reviews in English (101)

    by
    61

    This really does taste like French Silk Pie! I was both surprised and impressed! (And I couldn't stop tasting it, telling myself I had to make sure it was sweet enough, chocolatey enough, the proper consistency, etc., etc...yeah, right) It is light, fluffy, and mildly chocolate - just like French Silk Pie! It spreads like a dream and makes the cake look like you just have to dive right in for a piece. Wanting to make sure I had enough to amply frost a layer cake I scaled the recipe to 18 servings and it was just the right amount. Using pre-melted unsweetened chocolate in the envelopes made this a snap to make quickly. Didn't have milk but I had cream leftover from "Whipped Cream Cake II" and it worked well. Awesome good frosting.  -  04 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    26

    THIS IS THE BEST, BEST, BEST FROSTING!!!! There need be NO other chocolate frosting recipes after this one! Also, it is TOO easy to be so smooth and delicious ! Most chocolate frosting recipes are too thick and heavy, but this is very close to the flavor and texture of French Silk Pie! I LOVE THIS FROSTING! It frosted and filled my 8 inch layer cake well and I added just a splash more milk...I might double it for a 9 inch layer cake cause it's SOOOO GOOD!! Truly, outstanding...light and chocolaty!  -  26 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    17

    I've been making FRENCH SILK FROSTING for over 40 YEARS since the recipe came out in 1964 in Betty Crocker's "FESTIVE FIXINS WITH A FOREIGN FLAIR" and below is the ORIGINAL RECIPE, which will make you flush the one given here down the toilet! It is better than sex! 4 CUPS SIFTED POWDERED SUGAR 1 CUP SOFTENED BUTTER (OR MARGARINE) 1 EGG 3 SQUARES BAKERS UNSWEETENED CHOCOLATE, MELTED & COOLED (MAY ALSO USE 3 PACKETS OF REDI-BLEND CHOCOLATE) 1 TSP VANILLA EXTRACT BEAT ALL INGREDIENTS UNTIL LIGHT AND FLUFFY AND SPREAD ON COOLED CAKE. YIELD FROSTING FOR 2- 9 INCH LAYERS. ENJOY!!  -  05 Sep 2010  (Review from Allrecipes USA and Canada)

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