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Chocolate fudge icing

Use this easy chocolate buttercream recipe for rich and smooth icing every time - ideal for finishing birthday, celebration or party cakes

  • Prep: 15 mins
    Cook: 10 mins
    plus cooling
  • Covers 1 x 20cm sponge cake (serves 12)
  • Easy
  • Covers 1 x 20cm sponge cake (serves 12)
  • Easy
  • Calories 309
  • Carbohydrates 38
  • Saturated Fat 10
  • Sugar 38
  • Protein 1
  • Fat 16
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 309
  • Carbohydrates 38
  • Saturated Fat 10
  • Sugar 38
  • Protein 1
  • Fat 16
  • Fibre 1
  • Salt 0.3

Ingredients

  • 100g milk chocolate, chopped into small pieces
  • 200g slightly salted butter, softened
  • 400g icing sugar, sieved
  • 4 tbsp cocoa powder
  • 2 tbsp milk

Method

  1. Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.)

  2. Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.

  3. Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

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