Delia Smith’s Chocolate Fudge Icing is made with soya margarine, soya milk, icing sugar, and cocoa powder. This delicious Chocolate Fudge Icing recipe creates a smooth and glossy topping that takes about 10 minutes to prepare and can be used to ice cakes for up to 12 people.
Delia Smith Chocolate Fudge Icing Ingredients
- 55g / 2oz soya margarine
- 3 tbsp soya milk
- 200g / 7oz icing sugar
- 30g / 1oz cocoa powder
How To Make Delia Smith Chocolate Fudge Icing
- Prepare Ingredients: Place the soya margarine, soya milk, icing sugar, and cocoa powder in a bowl over a saucepan of simmering water.
- Mix Icing: Stir well until the icing is smooth and glossy.
- Cool and Use: Remove from heat and let it cool completely, then use to ice your cake.
Recipe Tips
- Use Room Temperature Ingredients: Make sure the soya margarine and soya milk are at room temperature for a smoother mix.
- Sift Cocoa Powder: Sift the cocoa powder before adding it to avoid lumps in your icing.
- Stir Constantly: Keep stirring the mixture while heating to stop it from burning.
- Cool Completely: Let the icing cool fully before using it to ice your cake so it sets properly.
- Adjust Consistency: If the icing is too thick, add a little more soya milk. If it’s too thin, mix in more icing sugar until it’s just right.
What To Serve With Chocolate Fudge Icing?
This smooth Chocolate Fudge Icing pairs well with vanilla sponge cake, chocolate cake, brownies, or cupcakes. It can also be served alongside fresh berries, ice cream, cookies, or doughnuts for a delicious dessert.
How To Store Leftovers Chocolate Fudge Icing?
- Refrigerate: Let the leftover Chocolate Fudge Icing cool to room temperature. Then, put it in an airtight container and keep it in the fridge for up to 1 week.
- Freeze: Put the icing in an airtight container and freeze for up to 3 months. To use it, let it thaw in the fridge overnight before using.
Delia Smith Chocolate Fudge Icing Nutrition Facts
Serving Size: 1 serving
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 85mg
- Potassium: 0mg
- Total Carbohydrate: 23g
- Dietary Fiber: 0.5g
- Sugars: 21g
- Protein: 0g
Try More Delia Smith Recipes:
- Delia Gluten Free Chocolate Cake
- Delia Smith Chocolate Ganache
- Delia Smith Royal Icing
- Delia Smith Deep Fried Jam Sandwich
Delia Smith Chocolate Fudge Icing
Description
Delia Smith’s Chocolate Fudge Icing is made with soya margarine, soya milk, icing sugar, and cocoa powder. This delicious Chocolate Fudge Icing recipe creates a smooth and glossy topping that takes about 10 minutes to prepare and can be used to ice cakes for up to 12 people.
Ingredients
Instructions
- Prepare Ingredients: Place the soya margarine, soya milk, icing sugar, and cocoa powder in a bowl over a saucepan of simmering water.
- Mix Icing: Stir well until the icing is smooth and glossy.
- Cool and Use: Remove from heat and let it cool completely, then use to ice your cake.
Notes
- Use Room Temperature Ingredients: Make sure the soya margarine and soya milk are at room temperature for a smoother mix.
- Sift Cocoa Powder: Sift the cocoa powder before adding it to avoid lumps in your icing.
- Stir Constantly: Keep stirring the mixture while heating to stop it from burning.
- Cool Completely: Let the icing cool fully before using it to ice your cake so it sets properly.
- Adjust Consistency: If the icing is too thick, add a little more soya milk. If it’s too thin, mix in more icing sugar until it’s just right.