Step 1

Note that this recipe must set overnight or a minimum of 4-6 hours before using!

Step 2

Sift the cocoa powder. Sift the cocoa powder into a stand mixing bowl fitted with the paddle attachment, or into a large bowl with a hand mixer.

Step 3

Warm the cream and sugar. In a pot over medium heat, melt the butter and salt together. When melted, add in the heavy cream and sugar, whisking occasionally until nearly boiling; about 7-10 minutes.

Step 4

Melt the chocolate chips. Reduce the heat to low and stir in the chocolate chips until completely melted, about 7-8 minutes.

Step 5

Combine the hot chocolate mixture and cocoa. Stream the hot chocolate mixture into the bowl with the sifted cocoa powder. Mix until combined, then scrape down the bowl. Increase the speed to medium and mix for 2-3 minutes until lump-free. Then stir in the vanilla.

Step 6

Pour into a container. Pour the fudge frosting into an airtight container. Leave the lid off while the frosting is still warm so it doesn't condensate in the container. Once room temperature, cover and chill in the fridge for a minimum of 4-6 hours, or overnight before using. You can also let it set at room temperature overnight.

Step 7

Mix before using. If it was chilled overnight, let it sit at room temperature for 30-60 minutes to soften. Paddle-mix the frosting for 20-30 seconds to loosen it for piping or frosting. Avoid overmixing or the frosting will become difficult to work with and will significantly lighten in color.

Step 8

Storage: Keep any frosting in the fridge for up to 1 month. It is room temperature stable for 1-2 weeks.