Grandma’s drippy icing is old-fashioned and delicious! Because the icing gets poured over homemade chocolate cake, it is easy to create a bakery-style dessert! As it cools, it thickens just enough to cling to the cake, leaving a soft sheen.
Because my Grandma Noe was a farmer’s wife who always had men and mouths to feed morning, noon, and night, it is no surprise she was a real-life Betty Crocker. This recipe from her takes me right back to those sunny, summer days in the kitchen at her farm.
This icing is pourable when warm causing it to settle into every crumb and crack. As it cools, it thickens enough to cling to the cake, leaving a soft sheen and pockets of sweetness.
Ingredients
Milk
Sugar
Flour
Vanilla
Butter
How to make Grandma’s Warm Drippy Icing
In a saucepan, pour in milk, sugar and turn on medium-low heat.
Sift in flour and whisk.
Continue whisking and cooking “low and slow” until it starts slightly sticking, but dripping from the whisk when held above the pan. Pull of heat when near desired thickness is reached. It will continue to thicken some as it cools.
Once removed from heat, add vanilla and dab of salted butter.
Why you will love Grandma’s Warm, Drippy Icing
Drippy icing makes it a breeze to give your guests and family an old-fashioned, bakery-style dessert to enjoy. It is sure to impress and keep your family coming back for more.
FAQ
- Can I make grandma’s warm, drippy icing ahead of time?
- Yes! You can make it in advance and gently reheat it on the stovetop or in the microwave. Stir well and add a splash of milk if it needs thinned.
- Why is my drippy icing too thick?
- The icing will thicken as it cools and can be warmed and thinned by adding a splash of milk. If your icing is too thick while warm, it was cooked too long.
- Why is my drippy icing clumpy?
- Likely because it was cooked too fast or not whisked while being cooked.
- Do I pour drippy icing over the whole cake?
- I like to pour it on individual servings and that allows the extra to be stored in the fridge and easily warmed up the next time.
Tips for success
Your icing should be cooked low and slow! Now is not the time for multi-tasking because you might end up with a chunky thick glob if you’re not careful.
Using a whisk instead of a spoon while cooking your icing will help maintain that smooth, silky texture.
How to store and reheat Drippy Icing
Leftover icing should be stored in an airtight container in the fridge for up to 5 days.
Leftover icing can be reheated on the stove or in the microwave. Adding a little milk will thin the icing and help you reach desired consistency.
What to serve Grandma’s Warm, Drippy Icing with
We like to use this icing over Salad Dressing Chocolate Cake.
Sifter I use for this recipe.
Grandma’s Drippy Icing
Ingredients
- 1½ cups Milk
- ⅔ cup Sugar
- 3 Tbsp Flour
- 2-3 drops Vanilla
- Dab Salted Butter
Instructions
- Add milk and sugar to a saucepan on medium-low heat.
- Sift flour into mixture then begin to whisk.
- Continue to whisk until icing is sticking to the whisk and "dripping" from it when held above the pan.
- Once near-desired thickness is reached, remove from heat.
- Whisk in vanilla and dab of butter.
- As the icing cools, it will thicken a little more.
- Pour over individual servings of chocolate cake and enjoy!
