chocolate fudge frosting

My chocolate fudge frosting makes enough to frost one of the following cake sizes: a two-layer 8&quot; or 9&quot; cake, a one-layer 9x13&quot; cake, 12 cupcakes (generously frosted as seen in photos), or 24 cupcakes (modestly).Recipe also includes a how to video!

Chocolate Fudge Frosting

oz unsweetened chocolate (coarsely chopped)

unsalted butter ((75 grams))

milk ((118 milliliters))

salt

sugar

vanilla extract

Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat.

Stir frequently until chocolate and butter are completely melted and mixture is smooth.

Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.

Allow the frosting to cool, stirring occasionally, until it is thick enough to spread or pipe over cake/cupcakes (how long this takes will vary greatly depending on many factors including how hot the chocolate mixture became, the temperature of your kitchen, etc.). The more you whisk the mixture the faster it will cool.

https://embed.mediavine.com/videos/jsuwcwvnzthjmwbjcurt

My rich chocolate fudge frosting is simple to make and tastes better than any store-bought frosting! Recipe includes a how-to video.

Fudge Frosting

Get my Chocolate Fudge Frosting Master Recipe for perfect consistency and sweetness for all of your chocolate frosting needs!

Chocolate Fudge Frosting Recipe

(8 ounces 225 grams) butter, at room temperature

(24 ounces 690 grams) powdered sugar, SIFTED

cocoa powder

(5floz/142 grams) whole milk

In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger in volume.

Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.

Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.

If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.

You can use the frosting immediately, or store it in the refrigerator for 3 days.

This recipe is for a dark chocolate frosting that is much like a fudge frosting. This is a great chocolate fudge frosting that is not too sweet.

Chocolate fudge frosting

unsalted butter

Cacao Barry Ocoa 70% dark chocolate (chopped)

Cacao Barry extra brute cocoa powder

mL pure vanilla extract

icing sugar (sifted)

sour cream (14% fat)

Melt the butter and the chopped chocolate together in a small bowl over a double boiler. When completely melted and uniform, set aside to cool to room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, beat together (starting on low) the cocoa powder, vanilla, half the icing sugar, the cooled melted chocolate mixture, and the sour cream. When the mixture is smooth, add the rest of the icing sugar, and continue beating til it’s smooth and fluffy.

Get ready to indulge in the most decadent and incredibly smooth Chocolate Fudge Frosting. It only takes 3 minutes to make and will take your favorite cupcakes and cakes to a whole new level! This rich, velvety fudge icing is so simple to make and delivers a taste that rivals even the finest gourmet bakeries using simple ingredients you already have!

3 Minute Chocolate Fudge Frosting

cocoa powder (natural)

heavy cream

In a microwavable safe medium bowl, melt the butter 30 seconds at a time until melted.

Add the ⅔ cup cocoa and whisk until smooth making sure there are no lumps. The butter should completely melt the cocoa powder.

Transfer the chocolate mixture to the bowl of an electric mixer.

Sift  4 cups of powdered sugar and add to the bowl. Add the ½ cup heavy cream.

Attach the whisk attachment and mix on low speed for 30 seconds until the mixture is combined.

Raise the speed up to medium high and whip for 30 seconds.

Frost on top of your favorite cupcakes or cake

Am excited to try this recipe.   Beautiful instructions.  Thank you.

Great taste.
I needed to add a lot more liquid to make it spreadable

Delicious and easy … just like you said! 😊
Great directions!  Thank you

Chocolate Slab Cake with Chocolate Fudge Frosting - Imagine a large, rectangular slab of super moist chocolate cake, all covered in a smooth and velvety Chocolate Fudge Frosting.

Chocolate Slab Cake with Chocolate Fudge Frosting

all-purpose flour

white sugar

brown sugar

instant coffee granules

2¼ tsp baking soda

½ tsp baking powder

milk

vegetable oil (or light olive oil)

tsp vanilla extract

eggs (large)

water (hot)

chocolate

butter

g sugar

Preheat your oven to 350°F (175°C). Grease and line a 9 x 13 pan with parchment paper.

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt using a mesh strainer. Sifting helps to ensure that the dry ingredients are well combined and free of lumps.

Add brown sugar, white sugar and coffee granules to dry ingredients. Use a hand whisk to thoroughly combine all of the dry ingredients. This helps to evenly distribute the leavening agents and sugar, ensuring a uniform texture in your cake.

In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs. Ensure that the wet ingredients are well combined.

Create a well in the centre of the dry ingredients. Pour the wet ingredients into the well. Gently fold the dry ingredients into the wet ingredients until just combined. 

Gradually add the hot water to the batter, stirring continuously. The batter will be thin, but this is normal. The hot water helps to bloom the cocoa and create a moist cake.

Continue to mix the batter until it becomes smooth. The consistency should be thin but well-mixed.

Pour the batter evenly into the prepared cake pan. Tap the pan on the counter to release any air bubbles.

Place the pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.

Once the cakes are completely cool, you can frost them with your favorite frosting or serve them as-is.

Chocolate Cake

In a medium-sized pan over medium heat, combine the chopped chocolate, unsalted butter, powdered sugar (if using), vanilla, instant coffee granules (if using), cream and a pinch of salt.

Stir the ingredients continuously with a wooden spoon or silicone spatula until the chocolate and butter are completely melted and the mixture is smooth. The sugar, if used, should dissolve into the mixture. 

Mix until the mixture is well combined and has a glossy texture.

Once the mixture is smooth and well combined, remove the pan from the heat.

Transfer the frosting to a mixing bowl. Let it come to room temperature then refrigerate and allow it to chill until it reaches a spreadable yet thick consistency.

Once the frosting has reached the desired consistency, spread it generously over the cooled chocolate cake with an angled spatula.

If desired, you can decorate the frosted cake with additional chocolate shavings, sprinkles, or other decorations of your choice.

https://content.jwplatform.com/videos/uxQDI8CP.mp4

Chocolate Slab Cake with Chocolate Fudge Frosting Chocolate Cake Sheet Cake

This easy Chocolate Fudge Frosting is made with butter, cocoa powder, sugar, chocolate, and heavy cream and takes 4 minutes to make. It&#39;s rich and fudgy, similar to a chocolate ganache, but thicker. You&#39;ll make the frosting on the stovetop and let it cool for a couple of hours until it sets. Use it on your favorite desserts for a decadent flair. 

Chocolate Fudge Frosting - No Powdered Sugar

vanilla

Add butter, sugar, cocoa powder and chocolate to a saucepan over medium heat. Cook until it begins to bubble around the edges but does not boil, about 3-4 minutes.

Gradually add the cream, whisking until it is incorporated, Add vanilla. Cool at least 2 hours until it has thickened before frosting a cake or cupcakes.

Ultra-rich and silky smooth, this dark chocolate fudge frosting is simple to make with 6 ingredients and no powdered sugar. It&#39;s the best fudge frosting for topping cupcakes, cakes, fudge brownies, and more!

unsweetened cocoa powder

fine sea salt

+ 1/4 cup heavy whipping cream

vanilla bean paste

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

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.

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.

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

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.

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&#39;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.

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.

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

It has a really nice texture, but I think it wasn’t sweet enough for our preferences.  Definitely tastes more like a ganache; not something I would’ve covered and filled a whole cake with.  I’ll play around with it.  I used a kitchen scale for measurements.  It was easy to follow.

My daughter and I have been testing fudge frosting recipes. This is our favorite so far. Her only criticism was the frosting was just a bit grainy. Is that because of the cocoa powder, or might it be user error?

This is so silky and delicious! We all loved it!

Love this frosting so delicious and chocolatly

https://content.jwplatform.com/videos/4wat0NJN.mp4

Ultra-rich and silky smooth, this dark chocolate fudge frosting is simple to make with 6 ingredients, no powdered sugar, and no corn syrup. It's the best fudge frosting for cakes, cupcakes, fudge brownies, and more!

The best chocolate fudge frosting of all time! So easy to put together, and so rich and creamy that you&#39;ll be eating the frosting with your spoon!

cream (heavy cream, whipping cream)

chocolate (I use 50% dark chocolate)

butter (unsalted)

instant coffee powder

(omit

cocoa powder (unsweetened, sifted)

vanilla essence/extract

Place a saucepan over medium heat and add in the cream. Heat until you begin to see little bubbles forming around the edges of the pan. The cream shouldn&#39;t be boiling.

Turn the heat to low and add in the cocoa powder. Mix until well combined.

Add in the remaining ingredients and continue to gently stir until all the solid ingredients are melted and you have a very smooth mixture.

Strain the mixture into a heat proof bowl to get rid of any lumps (this step is optional), and then cover the top with cling wrap so that the cling wrap is directly touching the top of the frosting. This will prevent a skin from forming as it cools down.

Let the mixture cool completely (about 45 minutes) before using.

I have made this recipe a lot of times. Yesterday I wanted to make the icing but I only had sour cream and not heavy cream in the fridge. I melted the butter and chocolate together before adding the other ingredients and it worked out just as well as the original recipe. I love that it doesn't have loads of sugar.

Absolutely delicious choc fudge frosting! Have used this recipe many times with a chocolate and vanilla cakes, and it had always worked a treat.

I am so thankful I found your recipe. I made this to top my birthday cake and it was THE BEST chocolate frosting I've ever had!!!! Great job! I didn't have cream, so used whole milk and omitted the coffee powder and it was perfect for me. Thank you!...and yes I did enjoy it right off the spoon!!

So super yummy! This is a classic fudge frosting and I swear you won’t have to buy from the can anymore thanks mk!

Maryam, your recipe is genius! Well done!  Easy to make and delicious 😋

I use 2/3 milk chocolate chips to 1/3 semi sweet because I’m not a dark chocolate fan, but this is hands down the best chocolate fudge frosting I have ever tasted!

so rich, gooey, and delicious, exactly what I was craving! I poured it straight from the stovetop and it was perfect

https://www.youtube.com/watch?v=prwfkt-_uCw

RECIPE: https://cakesbymk.com/recipe/chocolate-fudge-frosting/

In this video I'll be showing you how to make the best chocolate fudge frosting of all time! It's so so easy to put together, and is so rich and creamy and fudgy that you'll be eating the frosting with your spoon! This chocolate frosting goes perfectly with cakes and cupcakes and is great for piping too!

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INGREDIENTS LIST:
- 113g (1/2 cup) heavy cream/whipping cream
- 200g (1¼ cup) 50% dark chocolate
- 113g (1/2 cup) butter*
- 85g (1/2 cup) powdered/icing sugar
- 0.5g (1/4 tsp) instant coffee powder
- 1g (1/4 tsp) salt (omit if using salted butter)
- 5g (2 tsp) unsweetened cocoa powder
- 4g (1 tsp) vanilla essence/extract

*Salted and unsalted butter will both work fine

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Thanks for watching!

Chocolate FUDGE FROSTING! SUPER EASY, insanely good, rich and creamy chocolate frosting

Homemade fluffy chocolate fudge frosting is super simple to make using butter, cocoa powder, powdered sugar, heavy cream, and vanilla extract.

unsalted butter (one stick, 8 tablespoons)

heavy whipping cream (2/3 cup, 162 milliliters)

Measure out all ingredients. Heavy cream should be removed from the fridge 20 minutes prior to using. Sift cocoa powder and powdered sugar separately.

In a small saucepan or skillet, melt the butter over low heat.

With pan still over low heat, mix in the sifted cocoa powder, stirring until the mixture is nice and thick, comes together and pulls away from the sides of the pan. Remove from heat.

Place chocolate mixture in the bowl of a stand mixer. Mixing on low, add half of the sifted powdered sugar and half of the heavy cream, mix until combined. Continue with remaining powdered sugar, vanilla, and cream. Scrape down the sides and bottom of bowl.

Mix on medium speed for 5 full minutes, until frosting is smooth and creamy.

Absolutely delicious! I love that I can pipe it or thin to use as a glaze.

This was the perfect frosting recipe. I’ve followed other recipes and it always turned out wrong. This was perfect and so good you could eat it by the spoonful!!

Awesome!  I waited out with my scale and I didn't use as much powdered sugar or the creamer as I wanted it to have a little richer chocolate flavor and it was out of this world very creamy smooth beautiful in color and quality flavor I used half and half as that is what i had!

made one batch and it was perfect for 13x9 pan - really good and creamy!

Made a half batch to supplement a can of frosting I was going to use for my cake. I didn’t sift anything. I didn’t melt the butter. I was not exact in measurements at all. The butter was very soft from sitting on the counter and was salted. None of that mattered. It turned out fine. I didn’t notice lumps.

Delicious.  Best fudgy chocolate frosting!  Regarding a couple comments…. I sifted both cocoa powder and confectioners sugar and had no lumps. I also only had salted butter so that is what I used and the frosting is yummy.

https://content.jwplatform.com/videos/8bpkeRCI.mp4

A 4 ingredient chocolate fudge frosting made in a saucepan. No mixer, no melted chocolate, not too sweet and deeply chocolatey!

Chocolate Fudge Frosting (No Mixer!)

unsalted butter (6 sticks or 675 grams)

whole milk (320 grams)

sugar (360 grams)

cocoa powder (100 grams), preferably Dutch processed

instant coffee (optional, but recommended)

½ tsp salt (optional, but recommended)

Add all the ingredients to a large saucepan (or deep frying pan) and place on the stove on medium to medium low heat.

Cook, stirring occasionally, until the butter has melted. The mixture might look funny and lumpy at first, but keep stirring and cooking and it will turn into a smooth chocolatey sauce. You can taste it at this stage and add more sugar or cocoa powder if desired

Keep cooking and stirring until the mixture comes to a boil. It will start to bubble up, then become frothy all over and rise in volume. At this stage, it will start to thicken up

After a few more minutes of stirring and cooking, the mixture will stop bubbling and turn into a thick, glossy chocolate sauce. The consistency should be similar to a thick chocolate syrup (like Hershey&#8217;s). This will take around 10-15 minutes of total cooking

Once done, pour the frosting into a wide dish such as a 9&#215;13 pan. It will still be quite runny, don&#8217;t worry. Press cling wrap directly onto the surface of the frosting (otherwise, it will form a skin which will then create lumps in the frosting)

Refrigerate for about 1-2 hours, or until the frosting becomes firm and spreadable. Now use it however you want!

https://content.jwplatform.com/videos/L8vd1DK0.mp4

How to make an easy 4 ingredient chocolate fudge frosting without a mixer

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