This is a Chocolate Fudge Icing and not a frosting which is a slightly different recipe even though they are very similar and used for the same thing. This icing is a rich, velvety icing with the perfect consistency for piping or spreading. It’s always good to have a few different toppings so they can be switched around when making cupcakes. This topping is so chocolatey and super tasty, did I say it’s incredibly easy to make too. I love this recipe and I have used it so many times on large cakes and cupcakes.
There’s something magical about making something from scratch that tastes so good. When i first started baking I was terrified of icing, making it and using it. After a lot of trial and error my confidence started to grow and I started trying out different tastes and textures. It’s amazing what you can add to cakes and toppings like chilli, cardamoms, seeds and even vegetables, the list is endless. Chocolate Fudge Icing is a great alternative to buttercream as it contains less butter but that hasn’t compromised the taste. It still tastes amazing and I have had lots of compliments for this icing.
Ingredients For Chocolate Fudge Icing
- 125g/4oz of dark chocolate broken into pieces
- 50g/2oz of unsalted butter
- 1 medium egg beaten
- 175g/6oz of icing sugar, sifted
- Half a teaspoon of vanilla extract
Method
- Put the chocolate and butter in to a glass heatproof bowl over a pan of hot water and stir until melted.
- Remove from the heat and whisk in the egg.
- Add the icing sugar and the vanilla and whisk until smooth and glossy.
- You can use this immediately or let it cool and thicken for a spreading consistency
Keep a look out for my Royal Icing recipe, I put new recipes up everyday.
