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Easy Chocolate Icing

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Chocolate Afghans

(Originally published, Aug-2015, then updated by Tania, May-2018)

 

Hi, Everyone! I just made some traditional kiwi Afghan biscuits and thought I would separately post their soft, sweet, easy to make, chocolate icing as it’s great for all sorts of biscuits and cakes.

 

INGREDIENTS

2 cups / 300 g icing sugar (confectioner’s sugar)
2 tablespoons / 15 g of unsweetened cocoa powder
30 g butter (at room temperature)
¼ teaspoon vanilla extract
¼ cup / 60 ml boiling water

 

Makes 1 ¼ cups

 

METHOD

First, boil your jug/kettle.

Then, cut the butter into very small cubes and place it and all of the other ingredients into a medium-sized bowl.

Chocolate Icing

Mix it all together, using the back of the spoon, if you must, to push the butter against the sides of the bowl to help blend it in.

Chocolate IcingIf for some reason it’s a little too ‘runny’ to spread on, leave it to sit until it thickens slightly before icing your cake or biscuits. 🙂

Once used, leave it to set (it will be just firm to touch) before storing iced biscuits or cutting an iced cake.

 

Related Posts…

  • Cafe Style Chocolate Afghans
    Cafe Style Chocolate Afghans

 

Easy Chocolate Icing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 1 ¼ cups

Easy Chocolate Icing

This easy chocolate icing is sweet & soft but sets just firm enough to touch & is yummy on top of all sorts of biscuits & cakes

Ingredients

  • 2 cups / 300 g icing sugar (confectioner's sugar)
  • 2 tablespoons / 15 g of unsweetened cocoa powder
  • 30 g butter (at room temperature)
  • ¼ teaspoon vanilla extract
  • ¼ cup / 60 ml boiling water

Instructions

  1. Boil the jug/kettle.
  2. Cut the butter into very small cubes and place it and all of the other ingredients into a medium-sized bowl.
  3. Mix it all together, using the back of the spoon, if you must, to push the butter against the sides of the bowl to help blend it in.
  4. If for some reason it's a little too 'runny' to spread on, leave it to sit until it thickens slightly before icing your cake or biscuits. 🙂
  5. Once used, leave it to set (it will be just firm to touch) before storing iced biscuits or cutting an iced cake.

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4 Comments:

  1. This is a nice icing/ frosting. I melt the butter in microwave. Place dry ingreds in bowl and vanilla extract add melted butter. Beat/mix ingreds toether for abt 2 to 4mins slowly add hot water until mixture is smooth and of right consistency for me. Thku.

  2. Do I leave my choc cake in a cake box in the room temp to keep or should I put it in the fridge?? (-:

    • Hi Jo. I feel cakes go too hard in the fridge. However if it’s hot and has a cream filling or cream cheese frosting I would. I would then bring it back to room temperature before consuming and store in an airtight container or well wrapped in a cool place.
      Have a lovely Christmas 🎄🎁

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