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Chocolate Icing


Use this recipe with Lamingtons. To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl must sit over a pan of simmering water.

  • Yield: Makes enough to coat 24 Lamingtons

Photography: Rob Fiocca

Source: Martha Stewart Living, April 2002


  • 1 cup milk
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon pure vanilla extract
  • 8 cups confectioners' sugar, sifted
  • 1 cup cocoa powder, sifted


  1. Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heat-proof bowl; add the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined.

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