Chocolate Fudge Frosting

This flavor bomb nails the perfect blend of richness and creaminess with just the right amount of textural intrigue. It’s a breeze to whip up, dancing well with different flavors.

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Course: Frosting

Cuisine: American

Prep Time: 5

Cook Time: 5

Cooling Time: 30

Total Time: 40

Servings:

Calories: 280kcal

Author: Brenda Maher

Ingredients

▢ 6 oz unsweetened, coarsely chopped chocolate
▢ ½ cup 113 g of unsalted butter
▢ ¾ cup 177 ml of whole milk
▢ ~½ heaping teaspoon salt
▢ 6 ¾ cups 848 g of powdered sugar
▢ 2 ¼ teaspoons of vanilla extract

Instructions

Break down chocolate into small bits for a smooth melt, then place them in a saucepan or double boiler.
Mix in salt, butter, and milk until smooth. Remove from heat and add vanilla extract and powdered sugar, keeping stirring until combined. For faster cooling, transfer to a separate mixing bowl.
Let the layer of frosting cool until it's easy to pipe or spread, stirring occasionally.
When cooled and thick enough (usually after about 30 minutes), use it to frost your favorite layer cakes. Let it chill a bit longer if it's still a bit loose.

Notes

Room temperature is fine for short-term storage (1-2 days), but refrigeration is recommended if you plan longer periods (3 days or more) due to the butter content.
Dutch-process cocoa powder will result in a dark chocolate frosting with a smoother, mellow flavor and earthy notes.
Coffee enhances the rich chocolate flavor, but hot water/milk can be an alternative if you're not a coffee fan.
Do not make your indulgent chocolate frosting too far in advance, as reheating may not always yield the original consistency.

Nutrition

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