How to Make Drip Icing With Icing Sugar

Drip icing is a simple yet effective method for decorating cakes. Betty CrockerTM demonstrates how to prepare drop icing and apply it.

How to Make Drip Icing With Icing Sugar

With this simple decorating technique, you can elevate the look of your cakes. We’ll show you how to make drip icing in three easy stages, so you can make a big splash (or leak!) with your next bake.

Ganache is the most commonly used icing for achieving the desired drop texture. To prepare for the drip method, first follow our simple ganache instructions.

Ganache is produced by combining chopped chocolate and cream in a 1:1 ratio. If you wish to use white chocolate, just lower the ratio of cream.

Bring the cream to a boil, then pour over the chopped chocolate.

Allow to settle for two minutes, then stir until smooth and glossy.

How To Do Drip Icing

To achieve the perfect drips, use either a spoon or a plastic squirt bottle. Both operate very well, so it’s up to you to choose the one you prefer. 

First things first, make sure your cake is iced (we recommend buttercream). Then cool it in the fridge before beginning the drip method; otherwise, the heated ganache will melt into the icing.

Using a spoon, take a tablespoon of ganache and carefully tip it so that the ganache drips down the sides of the chilled cake. 

• Start slowly and with a tiny amount: always add more to produce longer drips if desired. Once you’ve finished pouring, wipe your spoon between each scoop of ganache to keep the drips smooth and free of cake crumbs.
• With a squirt bottle: Fill your squirt bottle with ganache and run it along the cake’s edges. The squirt bottle has the advantage of allowing you to apply the drip boundary faster than a spoon, so if you have one, it may be worth trying it first.

Once you’ve added your drips, just fill in the center of your cake with the remaining ganache. That is it!

Tips on Making a Drip Cake

You can be as creative as you want when constructing your chocolate drip cake. However, there are a few key factors to consider to achieve the greatest results.

1. Chill your cake beforehand

One of the most critical phases in this process is to chill the cake before you begin decorating. After all, you don’t want all your hard work to go to waste before you can enjoy it!

After removing it from the oven, allow your cake to cool for about 10 minutes. Next, place it straight on a cooling tray. 

Then store your cake in the refrigerator (or freezer). You can even cut the cake after it has chilled to speed up the cooling process.

Chilling your cake is necessary because if you add the drip recipe while it is still warm, the icing may run down too much and fail to set properly.

2. Test the ganache

Before you begin adding your chocolate ganache drip to the top of the cake, we recommend that you perform a few test drips. 

Take a spoon or squirt bottle and see how the ganache pours down the cake. This will allow you to make adjustments as needed.

If you’re satisfied with the initial drop, you’re ready to decorate! However, if you discover that the test drip is too thick or does not flow far enough down the cake, return the ganache to the microwave for a few seconds. Alternatively, if the mixture is too thin, add a little more cream.

Chocolate Ganache vs. White Chocolate Ganache

The primary distinction between chocolate and white chocolate is the ratio utilized in the heating process to create the ganache. 

Chocolate ganache is normally created with a 1:1 mix of cream and chocolate. Making a white chocolate drip is a little different, and you will need to reduce the ratio. This is three parts chocolate and one part cream.

 Now that we know how to make drip icing with icing sugar, let’s discuss how to make a chocolate drip cake.

How to Make a Chocolate Drip Cake

To get started, you’ll need a few basic items.

• Turntable
• Squeeze bottle OR spoon
• Frosted cake
• Offset Spatula
• Chocolate ganache

Drip Cake Decorating Methods

There are two methods for producing chocolate drip cake. I prefer the beauty and ease of the squeeze bottle approach, but if you don’t have one, a spoon will suffice.

Making the chocolate ganache is the first step, regardless of the method you select. Feel free to read my blog post on how to make it and learn about the various tweaks you may make. 

Allow the ganache to cool for about 10 minutes after making it.

Method 1: Squeeze bottle method

To use the squeeze bottle method, place the chocolate ganache in your bottle. Place the bottle’s tip a few centimeters above the cake’s top edge and gently push to release the ganache.

When you’ve added enough of a drip, release the pressure on the bottle, leaving just enough pressure to fill in the gap while you move on to the next drip, turning the turntable in the process. 

Keep in mind that the more chocolate you use, the longer the drip will last. Test a drip or two to determine how much chocolate to use for each drip, if necessary.

Fill the center of the cake after you’ve added drips along the top edge. You want to work rapidly so that the ganache doesn’t get too stiff.

Method 2: THE SPOON METHOD

If you prefer not to work with a squeeze bottle, you can use a spoon. Use your spoon to add the chocolate to the cake’s edges, gently pushing it over the edge so that it falls and drips. 

Continue to apply drips around the outside edge until you have gone all the way around.

Pour the remaining chocolate ganache onto the cake’s top and spread it evenly with an offset spatula.

White Chocolate Drizzle Cake

You can also use white chocolate to produce a drip cake. The amount of heavy cream in your white chocolate ganache can be greatly reduced because the white chocolate is inherently thinner.

Instead of using half a cup of heavy whipping cream for 6 ounces of chocolate chips, substitute 3 tablespoons of heavy whipping cream for the same quantity of white chocolate.

How to make a chocolate drip cake

Ingredients

• Semi-Sweet Chocolate
• 6 oz (1 cup, 169g) semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• White Chocolate
• 6 oz (1 cup; 169g) white chocolate chips
• 3 tbsp. heavy whipping cream
• Cook Mode Prevent your screen from going dark

Instructions

1. Place the chocolate chips in a medium-sized bowl and set aside.
2. Place the heavy whipping cream in a microwave-safe basin or measuring cup and heat for about 1 minute, keeping an eye on it. If it overheats, it will end up everywhere. Remove it from the microwave just before it bubbles.
3. Pour the warm cream over the chocolate chunks and let it settle for 3-5 minutes. Cover the dish with clear wrap if you want to trap the heat.
4. Gently mix the cream and chocolate until they are smooth. Try not to whisk too vigorously, as this can cause air bubbles in the ganache.
5. If you have any lumps in the white chocolate ganache, heat it in 10-second intervals, stirring in between, until it is smooth.
6. Let the ganache cool for about 10 minutes, give or take, before using.