CHOCOLATE ICING FOR COOKIES RECIPES

Name: Chocolate buttercream icing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10-12 cupcakes, or 1 x 20cm cake
Ingredients: 100g milk chocolate; 200g butter, softened; 400g icing sugar; 5 tbsp cocoa powder; 2 tbsp milk

CHOCOLATE BUTTERCREAM ICING RECIPE | BBC GOOD FOOD

Chocolate buttercream icing recipe | BBC Good Food image

Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 10-12 cupcakes, or 1 x 20cm cake

Number Of Ingredients 5

Ingredients

100g milk chocolate
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk

Steps:

Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

Nutrition Facts : Calories 326 calories, FatContent 18 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.3 milligram of sodium

CHOCOLATE FUDGE ICING RECIPE - BBC GOOD FOOD

Chocolate fudge icing recipe - BBC Good Food image

Use this easy chocolate buttercream recipe for rich and smooth icing every time - ideal for finishing birthday, celebration or party cakes

Provided by Cassie Best

Categories Afternoon tea, Dessert, Treat

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Covers 1 x 20cm sponge cake (serves 12)

Number Of Ingredients 5

Ingredients

100g milk chocolate, chopped into small pieces
200g slightly salted butter, softened
400g icing sugar, sieved
4 tbsp cocoa powder
2 tbsp milk

Steps:

Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.)
Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

Nutrition Facts : Calories 309 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.3 milligram of sodium

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In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

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SMOOTH CHOCOLATE ICING RECIPE | ALLRECIPES

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Use this icing for dipping the Truffle Cookies.

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CHOCOLATE BUTTERCREAM ICING RECIPE | BBC GOOD FOOD

Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
From bbcgoodfood.com
Total Time 15 minutes
Category Afternoon tea, Dessert, Treat
Calories 326 calories per serving

Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

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Cuisine British
Calories 309 calories per serving

Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

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In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

See details

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Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

See details

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Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

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