This delicious Chocolate Fudge Icing is made with butter, cocoa powder, milk, and icing sugar. This easy Chocolate Fudge Icing recipe creates a tasty topping that takes about 10 minutes to prepare, plus cooling time, and is perfect for decorating cakes and cupcakes.
This Chocolate Fudge Icing Recipe Is From Quick Cooking by Mary Berry
Mary Berry Chocolate Fudge Icing Ingredients
- 50g butter (2oz)
- 25g cocoa powder, sifted (1oz)
- 3 tbsp milk
- 225g icing sugar, sifted (8oz)
How To Make Mary Berry Chocolate Fudge Icing?
- Melt the butter: In a saucepan, melt the butter over medium heat.
- Add the cocoa powder: Stir in the sifted cocoa powder and cook over high heat, allowing it to bubble for 1 minute.
- Combine the milk and icing sugar: Add the milk and sifted icing sugar, stirring until fully combined.
- Cool and thicken: Remove from heat and let the mixture cool, allowing it to thicken as it cools.
Recipe Tips:
- Use Soft Butter: Make sure the butter is soft but not melted. Soft butter mixes better with the cocoa powder, giving you a smoother icing.
- Sift for Smoothness: Always sift the cocoa powder and icing sugar. This removes lumps and helps you get a silky, smooth icing.
- Don’t Skip the Stirring: Keep stirring while the butter and cocoa cook. It stops the mixture from burning and keeps the icing smooth.
- Let It Cool: Let the icing cool down before using it. As it cools, it thickens, making it easier to spread.
- Adjust with Milk: If your icing turns out too thick, just add a little more milk to get the right consistency.
What To Serve With Chocolate Fudge Icing?
This creamy Chocolate Fudge Icing pairs well with vanilla sponge cake, chocolate brownies, cupcakes, or fresh strawberries. It also can be served alongside vanilla ice cream, biscuits, waffles, or pancakes for a delicious dessert.
How To Store Leftovers Chocolate Fudge Icing?
- Refrigerate: Let the leftover Chocolate Fudge Icing cool to room temperature first. Then, put it in an airtight container and refrigerate it for up to 1 week.
- Freeze: Cool the Chocolate Fudge Icing completely before placing it in a freezer-safe container. Freeze for up to 3 months. When ready to use, thaw it in the refrigerator overnight, then bring it to room temperature and stir well before using.
Try More Mary Berry Recipes:
- Mary Berry Strawberry Tarts
- Mary Berry Honey Loaf
- Mary Berry Viennese Finger Biscuits
- Mary Berry Granny’s Gingerbread Recipe
- Mary Berry Tiny Chocolate Cupcakes
Mary Berry Chocolate Fudge Icing Nutrition Facts
Amount Per Serving
- Calories: 70
- Total Fat: 3.5g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 10mg
- Total Carbohydrates: 10g
- Sugars: 9g
- Protein: 0.5g
Mary Berry Chocolate Fudge Icing
Description
This delicious Chocolate Fudge Icing is made with butter, cocoa powder, milk, and icing sugar. This easy Chocolate Fudge Icing recipe creates a tasty topping that takes about 10 minutes to prepare, plus cooling time, and is perfect for decorating cakes and cupcakes.
Ingredients
Instructions
- Melt the butter: In a saucepan, melt the butter over medium heat.
- Add the cocoa powder: Stir in the sifted cocoa powder and cook over high heat, allowing it to bubble for 1 minute.
- Combine the milk and icing sugar: Add the milk and sifted icing sugar, stirring until fully combined.
- Cool and thicken: Remove from heat and let the mixture cool, allowing it to thicken as it cools.
Notes
- Use Soft Butter: Make sure the butter is soft but not melted. Soft butter mixes better with the cocoa powder, giving you a smoother icing.
- Sift for Smoothness: Always sift the cocoa powder and icing sugar. This removes lumps and helps you get a silky, smooth icing.
- Don’t Skip the Stirring: Keep stirring while the butter and cocoa cook. It stops the mixture from burning and keeps the icing smooth.
- Let It Cool: Let the icing cool down before using it. As it cools, it thickens, making it easier to spread.
- Adjust with Milk: If your icing turns out too thick, just add a little more milk to get the right consistency.