Mary Berry’s Chocolate Fudge Icing is a rich, creamy, and glossy topping that elevates any cake or dessert. Perfect for spreading or piping, this classic icing is quick to prepare and delivers an indulgent chocolate flavor.

What is Mary Berry Chocolate Fudge Icing?

Chocolate fudge icing is a smooth and luscious frosting made with butter, cocoa powder, icing sugar, and a touch of milk. Mary Berry’s recipe strikes the perfect balance of sweetness and chocolatey richness, making it ideal for decorating cakes, cupcakes, or brownies.

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Why You Should Try This Recipe

Quick and easy: Ready in under 10 minutes.
Versatile: Works for spreading, piping, or filling cakes.
Rich and indulgent: Perfect for chocolate lovers.
Classic and reliable: A timeless recipe from a trusted baking expert.
Customizable: Adjust consistency to suit your needs.

Ingredients Needed for Mary Berry Chocolate Fudge Icing

Butter: 50g (3.5 tablespoons), softened.
Cocoa powder: 2 tablespoons.
Icing sugar: 225g (1¾ cups), sifted.
Milk: 2-3 tablespoons.
Vanilla extract: ½ teaspoon (optional).

Kitchen Equipment Needed

Medium mixing bowl for combining ingredients.
Hand whisk or electric mixer for blending.
Spatula for spreading or piping the icing.

Instructions to Make Mary Berry Chocolate Fudge Icing

Step 1: Melt the butter

In a medium mixing bowl, melt the softened butter gently in the microwave or over a double boiler until just melted.

Step 2: Add cocoa powder

Stir the cocoa powder into the melted butter until smooth and glossy. Ensure there are no lumps.

Step 3: Mix in the icing sugar

Gradually sift in the icing sugar, whisking continuously to avoid clumps. The mixture will start to thicken as the sugar combines with the butter and cocoa.

Step 4: Adjust consistency

Add the milk one tablespoon at a time, mixing until the icing reaches your desired consistency. It should be thick enough to hold its shape but smooth enough to spread or pipe easily. Stir in the vanilla extract if using.

Step 5: Use immediately

Spread or pipe the icing onto your cooled cake, cupcakes, or brownies. Work quickly, as the icing will set as it cools.

What to Use Mary Berry Chocolate Fudge Icing For

Cakes: Perfect for Victoria sponge, chocolate layer cakes, or sheet cakes.
Cupcakes: Piped beautifully for a professional finish.
Brownies: Adds an extra layer of indulgence.
Biscuits: Use as a topping or sandwich filling for cookies.

Pro Tips for Making the Best Chocolate Fudge Icing

Use room-temperature butter: Ensures a smooth and creamy consistency.
Sift the icing sugar: Prevents lumps and makes mixing easier.
Adjust sweetness: Add a pinch of salt if the icing feels too sweet.
Work quickly: The icing sets as it cools, so spread or pipe it immediately.
Customize flavors: Add a splash of espresso or orange extract for a twist.

What are Variations of Mary Berry Chocolate Fudge Icing?

Dark chocolate icing: Use dark cocoa powder for a deeper flavor.
Milk chocolate icing: Replace cocoa powder with melted milk chocolate for a milder taste.
Nutty icing: Stir in finely chopped nuts or hazelnut spread.
Vegan version: Replace butter with plant-based margarine and milk with almond or oat milk.
Mint chocolate icing: Add a drop of peppermint extract for a refreshing touch.

How Do I Store Mary Berry Chocolate Fudge Icing?

At room temperature: Store in an airtight container for up to 2 days. Stir before use if needed.
In the refrigerator: Keeps for up to 1 week. Allow it to come to room temperature and stir before spreading or piping.
In the freezer: Freeze for up to 1 month. Thaw overnight in the refrigerator and mix well before use.

Nutrition Value (per serving, based on a 2-tablespoon serving)

Calories: 120
Protein: 0.5g
Carbs: 20g
Fat: 5g

FAQs

Can I make chocolate fudge icing ahead of time?

Yes, you can make chocolate fudge icing ahead of time. Store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Bring it to room temperature and mix well before using.

How do I fix chocolate fudge icing that is too thick?

If the icing is too thick, add a small amount of milk, one teaspoon at a time, and mix until the desired consistency is reached. Be careful not to add too much at once to maintain control over the texture.

Can I use cocoa powder instead of melted chocolate in fudge icing?

Yes, cocoa powder is typically used in Mary Berry’s chocolate fudge icing recipe, providing a rich chocolate flavor while keeping the icing smooth and easy to spread.

What can I do if my chocolate fudge icing sets too quickly?

If the icing sets too quickly, warm it gently in the microwave for a few seconds or over a bowl of hot water. Stir well to bring it back to a spreadable consistency.

Final Words

Mary Berry Chocolate Fudge Icing is a decadent and versatile topping that adds the perfect finishing touch to your baked creations.

Try it today and make your desserts truly irresistible!

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