This classic Black Forest Cake Icing recipe is rich, chocolaty, and has a smooth and creamy texture. Perfectly coated this famous German dessert.
Nutrition per serving:
- Calories: 260
- Total Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 90mg
- Total Carbohydrates: 30g
- Protein: 3g
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup heavy cream
- In a large mixing bowl, beat butter until creamy and smooth
- Add powdered sugar, cocoa powder, milk, vanilla, and salt to the bowl. Mix on low speed until the sugar and cocoa power are incorporated
- Increase the speed to high and beat until the frosting is light and fluffy, about 3-5 minutes
- In a separate bowl, whip the heavy cream until stiff peaks form
- Gently fold the whipped cream into the chocolate mixture until there are no white streaks left
- Spread the icing evenly onto the cake
- Refrigerate the cake for at least 1 hour before serving to allow it to set
- Enjoy your delicious Black Forest Cake with family and friends!
- If the frosting is too thick, add more milk, a teaspoon at a time until the icing reaches the desired consistency.
- Leftover frosting can be covered and refrigerated for up to 1 week. Just ensure it is mixed thoroughly before using it.
Cooking time: 15 minutes
Preparation time: 30 minutes