Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome
Newsletter

Chocolate icing recipes - 7 recipes

Google Ads

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Top rated Chocolate icing recipes

By

Preheat the oven to 180°C and grease a muffin tray with cupcake cases

  • 60g unsalted butter
  • at room temperature
  • 140g caster sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 115g plain flour
  • sifted twice
  • 30g unsweetened cocoa
  • ¼ tsp bicarbonate of soda
  • ¼ tsp salt
  • 80ml sour cream
  • 4 tbsp strong espresso
  • cooled
  • For the chocolate frosting
  • 60g unsalted butter
  • at room temperature.
  • 30g unsweetened cocoa powder.
  • 1/3 tsp salt.
  • ½ tsp vanilla extract.
  • 250g icing sugar.
  • 2 tbsp whole milk.
  • 2 tbsp double cream.
  • For the gingerbread
  • 450g plain flour
  • plus extra to dust.
  • 1 tsp bicarbonate of soda.
  • 2 tsp ground ginger.
  • 1½ tsp ground cinnamon.
  • 1 tsp freshly grated nutmeg.
  • ¼ tsp salt .
  • 115g unsalted butter
  • at room temperature.
  • 100g granulated sugar.
  • 160ml unsulphured molasses or black treacle.
  • 1 large egg.
  • Zest of ½ lemon
  • finely grated.
  • White icing pen.
  • For the decoration
  • Cocoa powder (for the 'soil').
  • Ready-made small white fondant flowers
4.6/5 (96 Votes)

By

To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes

  • For the cupcakes;
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
  • at room temperature
  • 6 ounces unsweetened chocolate
  • melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the frosting;
  • 1 1/2 cups unsalted butter
  • softened
  • 2 tablespoons milk
  • 9 ounces semisweet chocolate
  • melted and cooled to lukewarm
  • 1 teaspoon vanilla extract
  • 2 1/4 cups sifted icing sugar
4.1/5 (33 Votes)

By

Preheat the oven to 180 ° C

  • 180g dark chocolate
  • 120g butter
  • 1 sachet of vanilla sugar
  • 4 eggs
  • 120g sugar
  • 60g hazelnuts
  • 30g sifted flour
  • 1 pinch of salt
4.6/5 (14 Votes)

By

Chop the nuts without reducing to a powder

  • For the sponge:
  • 4 medium eggs (225g)
  • 130g caster sugar
  • 40g of flour
  • 90g chopped walnuts
  • 1 hotplate 30 × 40
  • For the buttercream:
  • 120g sugar lumps
  • 50g water
  • 3 egg yolks
  • 150g butter
  • 2 sticks of instant coffee (2 × 2g)
  • For the icing:
  • 100g full single cream
  • 20g sugarcane juice
  • 100g coating chocolate in small pieces or pistoles
  • 1 sheet of gelatine
  • 1 tablespoon of whiskey
4.2/5 (19 Votes)

By

Sieve the icing sugar into a bowl and gradually add the water, mixing while doing so

  • 300g icing sugar
  • 4-5 teaspoons water/fruit juice
  • or
  • 1 teaspoon of cocoa powder +3 teaspoons boiling water
  • a few drops of food colouring/flavourings
4.2/5 (29 Votes)

By

1. Preheat the oven to 180C/350F/Gas 4

  • For the cake
  • - 225g/8oz plain flour
  • - 350g/12½oz caster sugar
  • - 85g/3oz cocoa powder
  • - 1½ tsp baking powder
  • - 1½ tsp bicarbonate of soda
  • - 2 free-range eggs
  • - 250ml/9fl oz milk
  • - 125ml/4½fl oz vegetable oil
  • - 2 tsp vanilla extract
  • - 250ml/9fl oz boiling water
  • For the chocolate icing
  • - 200g/7oz plain chocolate
  • - 200ml/7fl oz double cream
3.8/5 (33 Votes)

By

This has got to be one of the simplest recipes ever! The recipe makes enough icing to cover one round cake

  • 100 g milk chocolate
  • 1 tin Nestle thick cream (155g)
2.8/5 (13 Votes)

Any burning questions? Ask our chefs below!

Chocolate Ganache Icing Witchhat Gingerbread Cupcakes