Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
When it comes to cakes, I think people are firmly divided into two camps—those who are after the cake, and those who are after frosting. This easy chocolate fudge frosting recipe sends the latter into fudge nirvana. It’s rich, intensely chocolaty and as smooth as silk.
I use this chocolate fudge frosting to ice the easy chocolate fudge cake, and the pairing is just about as perfect as it gets. Imagine a lovely, moist, pillowy chocolate fudge cake paired with seriously chocolate fudge frosting. This is why huge glasses of ice cold milk were invented.
I think this fudge frosting recipe is the number one excuse to make the fudge cake. You can also use the cake as nothing but an excuse to make the frosting. This is good enough to roll your eyes back in your head, trust me.
This is the best chocolate fudge frosting recipe around, and to make it even better, it’s also as easy as it gets. I’ve simplified the typical process for making fudge frosting, taking the entire process down to one bowl. The only trick is to make sure you mix the powdered ingredients into the butter very well because that’s what allows you to skip melting the butter and eliminate that extra step.
This recipe makes a good bit of frosting. Tt easily fills and ices the chocolate fudge cake generously, but I never have a hard time with the bit left over. Each of my kiddos gets to have their own spoon to lick – which usually gives me just enough time to finish the cake and get it stashed. Take the 10 minutes this beautiful fudge frosting takes to throw together, and you’ll see exactly what I mean.
- 6 cups powdered sugar
- 1 1/3 cup cocoa
- 1 cup butter
- 1 tablespoon vanilla
- 2/3 cup whole milk or half and half
- In the bowl of an electric mixer, beat butter until lightly fluffy. Add powdered sugar, and mix well.
- Add vanilla and cocoa, and about half of the milk or half and half, scraping down the sides of the bowl as you work.
- Slowly add remaining milk or half and half, then 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, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
Use on an easy chocolate fudge cake or anything else you like!
Chocolate Fudge Frosting
Make Your Own Vanilla Extract!
© 2012 Jan Charles