Ingredients
- 400 g raw sugar
- 100 g Butter
- 75 g water
- 40 g cocoa powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place 150g sugar into TM bowl and mill 30sec sp9 to get icing sugar. Set aside.
Add another 150g sugar to TM bowl and mill 30sec sp9 Set aside.
Place 100g sugar into TM bowl and mill 4sec sp 9
Add butter, water and cocoa and cook 6mins 90deg sp 3
Return all icing sugar to bowl and mix 30secs sp 5
Remove frosting mixture from bowl and refridgerate for 30 mins or until icing has thickened.
Briefly beat with a spoon before spreading on your cake.
Tip
mixture is quite runny when first made. it will thicken as it cools.
beating before applying to cake is important as this is what gives the mixture its fudgey texture
This recipe will give more than enough frosting for a large 27 x 33cm cake
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is my go to chocolate frosting. So delicious and fudgy. I just use icing sugar rather than raw sugar. It makes a lot, i sometimes have the recipe or cut the cake in two and put icing in the middle.
Goes well with the magic bean cake.
We loved your icing recipe, thank you so much for sharing it!
The flavour and consistency were perfect! No more prebought chocolate frosting for us.
Glossy and delicious! It turned out exactly as expected. I also found that half an hour was not quite enough to cool it down to get the perfect spreading consistency. After half an hour in the fridge I iced a few cupcakes then left it on the bench for about an hour and when I came back the consistency was perfect. Beautiful glossy finish and tastes great. Prefer this to a choc butter cream frosting.
Great frosting!
I halved the recipe for a 20 x 20cm cake and it was a good amount. After a half hr in the fridge mine was still runny so I popped it in the freezer and it was then firmer and I could beat it with a spoon. Next time I’ll pop it straight in the freezer.
I’ve made this twice & each time it’s been disappointing & too runny.
I've used icing sugar instead of milling it and made sure to use the raw sugar for the last 100 grams because that's a different texture and the frosting turned out just the same as when I milled raw sugar as per the steps
could you use icing sugar if you have left over instead of raw ? will it still give the same fudgy texture
Forgot to rate
Really yummy icing, I'll be using this one all the time now too
mine needed a bit longer to cool before it beat up nice and fudgy, still was a bit too runny after half an hour (I cut it fine, made the icing a bit later than intended) no problem though, it meant that my 5 year old got to put 100s and 1000s on the cake and they stuck on much better to a runnier icing!
This is the only chocolate frosting recipe I will ever use again I think! It is SO good! The only downside is trying not to eat it all before it gets on the cake
It has a beautiful rich chocolatey flavour and gorgeous fudgey texture. I cant imagine there being a better recipe!