I'm looking for a yummy chocolate icing that I can pipe, but can also sit out overnight. Everything I'm seeing calls for milk. If it has milk in it the icing has to be refridgerated, right?

I have used milk in my icings before and have left it out. I have been told that the sugar is a perservative and that it won't spoil. I also use chocolate milk for my icings to give it a more chocolaty taste.

A bit of milk is no problem and you can even leave ganache out of the fridge for a couple of days without a problem.

I have heard this is a good chocolate icing recipe!

http://www.cakecentral.com/cake_recipe-2033-Chocolate-Syrup-Frosting.html