Sometimes you need chocolate icing and you need it fast.
This Bero Chocolate Icing isn’t the fancy kind you fuss over — it’s simple, rich, creamy, and ready to go in minutes.
No standing mixers, no slow melting.
Just a bowl, a whisk, and a craving for chocolate.
Why This Chocolate Icing Works So Well
Soft icing sugar melts right into the cocoa powder, giving you that deep chocolate flavor without clumps.
Butter brings the richness and shine, while just a little milk pulls everything into a soft, spreadable dream.
Because you’re beating it lightly, not cooking it down, the icing stays creamy without getting stiff or gritty.
If you want a quick chocolate crown for your cakes, cupcakes, or just to eat with a spoon (no judgment), this one’s your ticket.
Ingredients (And Why They Matter)
- Soft Icing Mixture: Blends instantly for a smooth finish.
- Cocoa Powder: Brings the real chocolate punch — don’t skimp.
- Unsalted Butter: Makes it creamy and gives it that soft set.
- Milk: Just enough to loosen it up to spreading consistency.
How to Make It
1. Sift the Dry Stuff
Grab a medium bowl.
Sift the cocoa powder and icing sugar together — don’t skip this.
It keeps the icing lump-free and silky.
2. Add the Wet Stuff
Toss the softened butter and a tablespoon of milk right into the bowl.
No need to melt anything — the mixing will take care of it.
3. Beat It Smooth
Use an electric mixer on low speed first — keep it gentle at the start or you’ll be wearing icing sugar.
Once it starts coming together, crank it up to medium and beat for another two minutes.
You’re looking for creamy, spreadable, chocolatey goodness.
If it feels a bit too stiff, add another splash of milk — just a few drops at a time.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Icing too stiff | Not enough milk or overmixed | Add tiny splashes of milk until soft |
| Gritty texture | Didn’t sift icing sugar | Always sift before mixing |
| Too runny | Added milk too quickly | Beat gently first, milk later if needed |
| Weak chocolate flavor | Cocoa powder too mild or too little | Use a good dark cocoa and adjust amounts |
What to Serve It With
- Chocolate cakes (classic move)
- Cupcakes piled high with soft peaks
- Brownies for that extra rich bite
- Cookies sandwiched with icing in the middle
- Muffins — just because you can
- Even fresh fruit skewers if you’re feeling fancy
How to Store and Reheat
Fridge:
Pop leftovers in an airtight container. It’ll stay good for about a week.
Give it a quick stir before using again.
Freezer:
You can freeze this icing easily — tuck it into a container, seal tight, and it’ll hold for up to 3 months.
Let it thaw overnight in the fridge when you need it.
A Quick Bite of History
Bero recipes have been a kitchen staple for over 100 years in British homes, bringing simple, affordable baking into everyday life.
This chocolate icing is a perfect example — no fuss, just flavor, ready to slap onto your favorite bake and enjoy.
Bero Chocolate Icing
Description
Bero Chocolate Icing is your go-to for quick, rich, creamy topping magic.
Soft icing sugar, cocoa powder, butter, and milk come together in just minutes for a thick, spreadable icing that lifts any cake, cupcake, or cookie into something way more special.
Ingredients
Instructions
- Grab a medium bowl and sift together the cocoa powder and icing sugar.
No shortcuts here — sifting keeps it smooth. - Drop in the butter and pour in the milk.
Start beating on low speed so the sugar doesn’t fly everywhere. - Once it’s looking more like icing and less like powder, crank the mixer up to medium speed.
Beat for about two minutes until it’s creamy and easy to spread. - If it’s feeling a little stiff, drizzle in a few extra drops of milk and beat again.
Stop when it looks glossy and rich.
Notes
- Always sift your cocoa and icing sugar first for the smoothest finish.
- Add milk slowly — a few drops at a time — if you want a softer icing.
- Want it extra chocolatey? Use a darker cocoa powder or sneak in an extra half tablespoon.
- This icing spreads best at room temperature, not cold.