Chocolate icing

Chocolate icing

less than 30 minutes

less than ten minutes

Can make enough to fill and prime a single 20cm/8in cake

An easy chocolate buttercream that tastes better than the usual, since of the true melted chocolate.

significantly less than thirty mins

considerably less than ten mins

Makes ample to fill and top one particular 20cm/8in cake


  • 50g/1oz good-good quality darkish chocolate (least 70% cocoa solids)
  • 100g/3oz unsalted butter, softened
  • 200g/7oz icing sugar
  • one tsp vanilla extract
  • milk, to loosen

Melt the chocolate in a bowl set above a pan of simmering drinking water. (Do not let the base of the bowl to contact the floor of the water.) Let to amazing until finally the chocolate no longer feels sizzling to the touch.

Conquer the butter in a bowl till comfortable, then progressively beat in the icing sugar. Insert the vanilla extract and conquer once again.

Fold in the melted chocolate right up until entirely integrated (insert a few drops of milk if the mixture is a little stiff).

This icing can be stored in the fridge for a couple of days. Provide to space temperature and beat again till clean just before icing your cake.

Recipe Tips

Double the quantity of this icing if you want to totally go over a cake. It freezes well, way too – on or off the cake.

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