It comes from a 1934 Hershey’s cookbook.
It’s also the one to which I compare all the others.
However, what I call my moms chocolate icing will always be my gold standard.
Simply Recipes / Mark Beahm
This gold standard comes from a 1934 Hersheys cookbook, where the recipe is called Busy Day Cocoa Icing.
Take a look at the image below.
Like fudge square icing.
Simply Recipes / Alison Spiegel
(Shes referencing my grandmothers family-famous recipe.)
While Ive tried many alternatives over the years, I’m using this recipe if Im making chocolate icing.
Pour the boiling water over the butter, and immediately add the vanilla and cocoa.
Simply Recipes / Mark Beahm
Beat until well blended.
Then, add the powdered sugar.
Beat until creamy, adding more water if necessary, until the icing is thin enough to spread.
Spread on a warm cake (more on that later).
The recipe is perfect for a generously frosted 8 or 9-inch round cake or a 9x-13-inch sheet cake.
Its deliciously sweet but doesnt fall over the edge into cloying territory.
Im no artist when decorating cakes, so I appreciate how smoothly the icing glides on.
Who has time to let the butter come to room temperature?
Busy day icing for the win!
But there is a difference between the two.
Icing: Whether its royal or ganache, icing is thinner and pourable.
This Busy Day Cocoa Icing falls somewhere in between a frosting and an icing.
