Method 1: basic icing
1, send butter. Put the butter in a large bowl, and beat the butter with electric egg beater at medium speed, or use a manual whisk to beat until fluffy.
2. Sift cocoa powder and sugar into a small bowl and mix well.
3. Alternately add cocoa powder and powdered sugar mixture and milk to the whipped butter. Be careful not to add too much milk to avoid being too thin.
4. Beat evenly with an egg beater. If it is too thick, add a little milk, one teaspoon at a time; If it is too thin, add some cocoa powder and sugar. Add a spoonful of vanilla extract and beat well.
5. Add powdered sugar and beat until it is even without caking.
6. Wipe the icing on the cake (or eat it directly with a spoon)! Enjoy this rare delicious food!
Method 2: Cream icing
1 Mix cocoa powder and powdered sugar in a medium-sized bowl, using a sieve, blender or fork.
2. Send butter. Put the butter in a large bowl and beat the butter with an electric or manual whisk until fluffy and smooth. Slowly and alternately add cocoa powder mixture and evaporated milk, and beat well.
Add a spoonful of vanilla extract and continue to beat until fluffy.
If the icing is too thick, add a little more milk, one teaspoon at a time.
If icing is too thin, add more powdered sugar.
3, you can enjoy it! Serve with cakes, biscuits, cupcakes, or dip them with your fingers, whatever you want!
Method 3: Soft candy cream
1 Mix cocoa powder and powdered sugar in a medium-sized bowl, using a sieve, blender or fork.
2. Add vanilla extract to the milk and mix well.
3. send the butter. Put the butter in a large bowl and beat the butter with an electric or manual whisk until fluffy and smooth.
4. Pour the mixture of cocoa powder and sugar powder and milk vanilla extract into butter alternately.
5. Beat until fully mixed and fluffy. If the icing is too thick, add a little more milk, one teaspoon at a time; If icing is too thin, add more powdered sugar.
6. Take a spoon and taste it!
Tip Add a little softened chocolate crumbs to make it taste better.
You have to taste the icing before you put it on the cake.
If the icing is too thick to be pushed away, you need to add one or two spoonfuls of milk to the icing until the consistency is suitable.
The thick consistency should be very smooth when smeared on the cake and will not tear the cake.
If you don't have cocoa powder, you can use hot chocolate sauce instead.
The taste of icing depends largely on the taste and quality of cocoa powder. Many people think Hershey's tastes the best, but Ghirardelli, Scharffen Berger, Droste's and Valrhona have also won many people's love.
Warning not to melt butter! Just leave it at room temperature for several hours or microwave for 3-5 seconds to soften it. When butter melts, it becomes a pure liquid and cannot be sent away.
Sources and quotations Martha Stewart.com
source material
Raw materials for basic icing
Sugar 1 cup
6 tablespoons softened butter or margarine.
Cocoa powder 1/2 cups
Sugar powder 1 cup
Full-fat or semi-skimmed milk 1/3 cups (do not use full-skimmed milk)
Vanilla essence 1 spoon
The ingredients of cream icing
6 tablespoons of softened butter
6 tablespoons sugar-free cocoa powder
2 and 3/4 cups of powdered sugar
5 tablespoons of evaporated milk
Vanilla essence 1 spoon
Raw materials of fudge cream
3 cups of powdered sugar 1/2 cups.
Sugar-free cocoa powder 1 cup
Softened salt-free butter 12 tablespoons
Milk 1/2 cups
2 tablespoons vanilla extract