Mary Berry Chocolate Fudge Icing

I’ve made my fair share of icings that promised fudgey luxury and delivered gritty disappointment. You know the type—too thick to spread, too sweet to enjoy, and somehow still bland. This nearly ended up that way the first time I tested it. I let the cocoa bubble a bit too long and it turned bitter on me. But once I figured out the timing and got the cooling stage just right, it became my go-to.

This icing has saved many a dry sponge in my kitchen. It’s rich without being too heavy, and spreads like a dream once it hits that Goldilocks temperature—not too hot, not too cold. Let me show you how I fixed it.

The Secret Behind This Bake

Most chocolate icings either set too hard or stay gloopy forever. This one walks the line perfectly, thanks to a sneaky bit of bubbling. Cooking the cocoa and butter together for just a minute deepens the flavour without tipping into burnt territory. I didn’t think it would matter—but it really did.

Also: no chocolate bars, no faffing about with double boilers. Just cocoa, butter, milk, and sugar. Simple enough for a Tuesday night cake rescue, but good enough for a party.

INGREDIENTS + WHY THEY MATTER

• Butter (50g) – Brings the richness. I once tried margarine (don’t do it), and the icing went flat and plasticky.
• Cocoa Powder (25g, sifted) – Use a proper dark one for a deeper flavour. Cheap cocoa = chalky aftertaste.
• Milk (3 tbsp) – Just enough to loosen things. Whole milk works best; oat milk was too thin when I tested it.
• Icing Sugar (225g, sifted) – Sweetens and sets the texture. If you skip the sifting, expect lumps—and not the good kind.

Making It Yours (Without Ruining It)

• Dairy-Free? I swapped in Flora Plant Butter and oat milk. It worked, but it set a bit softer—still good for cupcakes.
• Extra Fudgey? Add 1 teaspoon of golden syrup while it bubbles. It makes it shinier and slightly chewier when set.
• Want it Pourable? Use an extra tablespoon of milk and pour it over a warm cake like a glaze.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Icing too thick to spread	Didn’t add enough milk	Stir in ½ tsp at a time till it softens
Bitter taste	Let cocoa bubble too long	Keep it to 1 minute, tops
Grainy texture	Didn’t sift sugar or cocoa	Sift both—yes, always

HOW TO MAKE MARY BERRY’S CHOCOLATE FUDGE ICING

1. Melt the butter in a small saucepan over medium heat. Don’t rush this—it needs to be fully melted but not sizzling.
2. Add the cocoa powder and stir continuously. Let it bubble for just 1 minute. No longer. You’ll smell when it’s ready—like hot chocolate, but more grown-up.
3. Stir in the milk and sifted icing sugar. Off the heat is fine. Beat until smooth and glossy.
4. Let it cool for 15 to 30 minutes, stirring occasionally. It should thicken to the texture of room-temp Nutella.

TIPS FROM MY KITCHEN

• I always make this in my smallest non-stick saucepan—easier to control the heat.
• If I’m icing cupcakes, I chill the icing for 5 minutes before spooning it on—gives it a fudgier finish.
• For clean cuts on a traybake, let it fully set and dip your knife in hot water between slices.

STORAGE + SERVING

• Keeps: Up to 1 week in the fridge.
• Freezes: Yes—up to 3 months. Thaw in the fridge overnight, then bring to room temp and stir well.
• Best With: Chocolate sponge, obviously—but try it on ginger cake or even brownies for a lush twist.
• Serving Tip: For a glossy finish, warm slightly before spreading.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Absolutely. Just bring it back to room temp and stir before using. You can even microwave it for 10 seconds if it’s too firm.

Q: Is this good for piping?
A: Not really—it’s more of a spreadable fudge icing. It holds its shape a bit, but not like buttercream.

Q: Can I use this under fondant?
A: Yes, if you chill it first. Once firm, it smooths out beautifully and helps fondant stick.

Q: Why is mine grainy?
A: Probably didn’t sift the icing sugar or didn’t stir enough. Try warming it slightly and beating it again.

Q: Can I add flavourings?
A: Yes. A few drops of peppermint extract or espresso really bring out the chocolate.

Try More Mary Berry Recipes:

• Mary Berry Strawberry Tarts
• Mary Berry Viennese Finger Biscuits
• Mary Berry Granny’s Gingerbread Recipe
• Mary Berry Tiny Chocolate Cupcakes