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Chocolate icing for cakes, cookies, desserts

updated

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Ingredients for 1 servings:

  • 250 g powdered sugar
  • 3 tbsp cocoa powder
  • n. B. Water, hot
  • 1 cube of palm fat

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

with different flavors

Mix the powdered sugar and cocoa. Add hot water a spoonful at a time. Stir vigorously, adding more water if necessary, but only a little at a time, otherwise the icing can quickly become too runny. Stir until the sugar and cocoa become creamy. Melt the Palmin and stir vigorously into the icing. Use the icing immediately; it sets very quickly. Ideal icing for all dry cakes. I also like to use it for Donauwelle (a type of cake). Variations: Depending on the application, you can use lemon instead of cocoa, or with cinnamon, or with vanilla—anything you like. It’s especially delicious to use espresso instead of water, or rum—again, anything you like. If you like things colorful, you can also mix it with fruit juices (blueberry, cherry, etc.).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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