This chocolate frosting is made with butter, icing sugar and plain chocolate. It pipes beautifully smoothly from a large star nozzle before setting just firm enough to hold its shape when bitten without being sloppy or drying out.
Add the butter and beat with an electric whisk, starting on the slowest setting and working up to full speed until you have a well combined icing - don't over-beat it
Melt your dark chocolate in a new bowl - either over a pot of steaming water or gently in the microwave.
Start beating your icing again on high speed while slowing adding the melted chocolate.
As soon as it's well combined and light, stop beating.
That's it! It's ready to be piped or spread onto your cakes.
Bonus cake decorating tips!
You can frost a perfect rose on top of a cake. Just start from the middle and ice outwards, keeping it as flat as possible.
To stop sugar paste from sticking to your work surface, dust with cornflour, not icing sugar. Icing sugar leaves unsightly white streaks and dries the sugar paste out, causing cracks, whereas cornflour dissolves invisibly back into the icing.
Water with a tiny bit of icing sugar in it makes perfectly good glue. This might be the last time you pay for a bottle of sugarcraft glue!
A bit of screwed up foil can make the centre of a sugar paste flower look far more realistic. Once you’ve cut out your little flower and put a little ball of contrasting icing in the centre, just squish some screwed up foil against the middle a few times and you’ll get a lovely, dimpled effect.
Use salted butter in butter icing, rather than unsalted, because it tastes better and lasts longer. I try to keep our salt intake low, but slightly salted butter brings out the sweetness in buttercream.