Easy Fudge Frosting
There a few essential recipes that every baker needs to know, and chocolate frosting is one of them. My go-to recipe for chocolate frosting is this easy fudge frosting!Just look at how beautiful it is!
I consider it a “fudge” frosting because it tastes and looks like fudge. It is has just the right amount of chocolatey flavor, a creamy texture, and a beautiful color that contrasts nicely with dark cakes or brownies.
Believe it or not, I have had a hard time finding a chocolate frosting that I can consistently go-to. Chocolate buttercreams can end up lacking chocolate flavor or turn out with the wrong consistency. This recipe is great because it is uses ingredients you likely have on hand and comes together in about a half hour.
If you want this frosting for a sheet cake, keep it a bit on the thinner side for perfect swirls and use it on the cake immediately. If you want it for piping on a layer cake or cupcakes, you may need to add a little extra powdered sugar. You will know based on the consistency if it is right for the intended job.
Here are some photos to help:
Frost while still slightly warm for smooth swirls on sheet cakes:
Frost while completely cooled and rewhipped for layer cakes and piping:
The cake shown above is a chocolate layer cake with a peanut butter mousse filling. The link to the recipe is here!
This recipe will frost either a 9 x 13 inch cake or the tops and sides of a 2-layer 8-inch or 9-inch cake. If you make this recipe, please let me know what you think of it! Tag me on Instagram @mitch8blog, message me on Facebook, or send me an email at firstname.lastname@example.org. I love hearing from you!
Easy Fudge Frosting
~4 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup (1 stick) butter, softened and cut into slices
1/3 cup boiling water
1 tsp vanilla
Pinch of salt, optional
Combine powdered sugar and cocoa in a mixing bowl. Add the butter, boiling water, vanilla, and salt. Beat with an electric mixer on low speed until combined. Once thoroughly mixed, mix on high speed for about 2-3 minutes. Let cool for about 20 minutes or until your frosting is of desired consistency. Rewhip and spread or pipe on cake or cupcakes.
Note: If the frosting is completely cooled, it may need to be rewhipped with an electric mixer for a few minutes until light and fluffy. It will be a nice and thick consistency for spreading and piping.
Allow butter to soften:
Cut into thin slices as shown below:
Combine the cocoa and powdered sugar:
Beat all ingredients until combined on low speed:
Mix on high speed for about 2-3 minutes:
Let cool and rewhip until light and fluffy:
Use on sheet cakes:
Use for piping on layer cakes or cupcakes: