Delia Smith Chocolate Fudge Icing

I’ll be honest — chocolate fudge icing has driven me up the wall more than once. You melt the chocolate, you beat the butter, you think it’s going to come together… and then? Grainy. Or too runny. Or so thick it won’t budge from the spoon. I’ve been there, I’ve wept (quietly, in the pantry), and then I discovered Delia Smith’s Chocolate Fudge Icing.

Now this is a recipe that behaves — provided you behave too. Softened butter, not melted. Melt the chocolate gently. Sift that icing sugar like your life depends on it. If you follow her lead (and I mean really follow it), what you get is a silky, rich, not-too-sweet icing that sets just right on any cake it touches. It’s like spreading actual chocolate truffles across your sponge.

Ingredients List

• 100g milk chocolate, chopped small — melts quicker, no scorching
• 200g slightly salted butter, softened — not melted, please
• 400g icing sugar, sieved — don’t skip the sieving or it’ll go grainy
• 4 tbsp cocoa powder — brings depth alongside the milk chocolate
• 2 tbsp milk — helps loosen the mixture to spreadable consistency

(No commentary on the cocoa. You already know it’s essential.)

3. How to Make It (Instructions)

1. Melt the chocolate in a heatproof bowl over barely simmering water. Stir occasionally — no need to hover like a hawk, but don’t forget it either.
2. Once smooth, remove from heat and let it cool slightly. Not cold, just not boiling.
3. In a separate large bowl, add the softened butter and icing sugar. Stir with a spatula first (unless you want a sugar snowstorm), then beat with a hand mixer until fluffy and pale.
4. Stir the cocoa powder into the melted chocolate, followed by the milk. Mix well until it’s velvety and combined.
5. Fold the chocolate mixture into the butter mixture until smooth and glossy.
6. Use immediately — spread onto your cake of choice while it’s still soft and easy to work with. It firms up as it sits.

One time, I used cold butter because I was impatient. Never again. It looked like a mudslide and tasted like one too.

Common Mistakes

Why is my icing too runny?
You likely added too much milk or didn’t let the chocolate cool. Add more icing sugar or chill it for 10–15 minutes.

Why is my icing grainy?
Probably overheated chocolate or skipped sieving. I’ve made this mistake — it’s recoverable if you warm it slightly and re-whip.

Why won’t it spread nicely?
It’s too cold. Let it warm to room temp or beat it briefly to loosen it up.

Can I skip the cocoa powder?
Not really. It balances the sweetness from the milk chocolate.

Storage and Reheating Tips

• Fridge: Store in an airtight tub for up to 1 week.
• Freezer: Freeze in a sealed container for up to 3 months. Let thaw overnight in the fridge.
• To Use Again:
  • Microwave: 10-second bursts, stir between each.
  • Stovetop: Low heat, constant stirring.
  • Double Boiler: Gentle and safe. My go-to.

What to Do With Chocolate Fudge Icing

• Straight from the spoon? I won’t judge.
• Chocolate sponge cake — obviously.
• Cupcakes — pipe it on thick, then chill.
• Brownie sandwiches — dangerously good.

FREQUENTLY ASKED QUESTIONS

More Delia Smith Recipe:

• Delia Smith Chocolate Ganache
• Delia Smith Simnel Cake
• Delia Smith Banana Bread
• Delia Smith All In One Chocolate Cake

Nutrition Fact

• Calories: 309kcal
• fat: 16g
• saturates: 10g
• carbs: 38g
• sugars: 38g
• fibre: 1g
• protein: 1g
• salt: 0.3g