This recipe for homemade cake pop frosting and coating is simple and straightforward. It uses ingredients you probably already have in your kitchen. It will give you icingoptions, without candy melts, that are deliciously smooth.
Combine the softened butter and cream cheese with an electric mixer on medium speed, until smooth, creamy and lump free.
Whisk in the vanilla extract.
Gradually add the powdered sugar, with the electric mixer on low speed, until fully combined.
If using lime zest, you can mix it in now. This frosting will be mixed with a crumbled cake to form the cake pop balls.
For the Cake Pop Icing:
Combine the powdered sugar, milk and vanilla in a medium bowl with a whisk, until smooth. This icing/glaze is to be used as the cake pop coating.
Adjust the thickness as needed by adding more powdered sugar for a thicker icing or adding more milk for a thinner glaze.
After dipping the cake pops in the coating, you can dry them at room temperature or in the fridge if you are in a rush. It will take about 30 minutes or more.
For the Chocolate Coating:
In a microwaveable dish, such as a mug or measuring glass, add the chocolate bar chunks and coconut oil. Melt in the microwave at 20 second intervals, stirring each time until fully melted. It will continue to melt as you stir.
This is a second option for coating the cake pops, instead of the icing. After dipping, it will need to set in the fridge for about 20 to 30 minutes or longer at room temperature (1 hour or more).
Notes
Nutrition: Nutrition information is for the frosting/icing combined, per serving.
Serving size: This recipe makes about 2 cups frosting and just over 1 cup icing/coating, which should be enough for approximately 18 cake pops.
Icing color tip: If you're coloring the icing, it is best to use clear vanilla extract so that it doesn't affect the color. You can add food coloring to the icing if desired.
Chocolate coating color: If you use a white chocolate coating, you can also add some food coloring to it to make it whatever color you choose.
Thinning the coating: The coconut oil thins the chocolate out so that it is easer to coat the cake pops but be careful not to thin it out too much or it won't stick to the cake pops as well.
Melting the chocolate:Careful not to overcook the chocolate in the microwave or it will get clumpy and hard.
What to do with leftover frosting: Use as much frosting as your cake pop recipe calls for. If there is left-over frosting, it can be frozen for later use in an airtight container.
Texture of the icing: When the cake pop icing sets, it is not going to result in a hard, crunchy coating like chocolate or candy melts would. Think of the texture of glazed donuts--it's going to be more like that.
Chill the stand. If using a plastic stand, chill it in the freezer for 20 to 30 minutes before using it. This helps the chocolate coating set quicker.
Cake pop storage: Your finished made-from-scratch cake pops can be stored in the refrigerator for up to a week. Storing them in the freezer is also possible for up to 3 months. Thaw them the night before serving in the refrigerator.