Macphie 5th Avenue Chocolate Icing

This chocolate icing is easy to apply, dries fast and won't crack or become brittle once hardened. It is also more freeze/thaw stable than fondant. Suitable for enrobing, dipping, piping and can be mixed with butter to obtain a buttercream type frosting.

Macphie 5th Avenue ...This chocolate icing is easy to apply, dries fast and won't crack or become brittle once hardened. It is also more freeze/thaw stable than fondant. Suitable for enrobing, dipping, piping and can be mixed with butter to obtain a buttercream type frosting.

Macphie 5th Avenue Chocolate Icing is vegan certified and suitable for vegetarian diets. To use for enrobing and dipping, place the desired amount of icing into a bain-marie or equivalent and warm to approximately 45 degrees stirring regularly. Do not overheat as this will reduce gloss.

For a thicker icing, heat to only 30-35 degrees and for a thinner icing thin with sugar syrup. To make a pipeable filling, beat the icing on its own for a dense, rich filling or add 330g of butter or cake margarine per 1kg of icing for a lighter, more buttery finish. To make a firm set filling, heat the required amount of icing in a bain-marie or similar to at least 65 degrees.

The warmer the icing is heated, the firmer set will be obtained.