I bake a lot…. a lot, a lot. I have spent many afternoons playing with different icing recipes to come up with that rich, decadent, thick chocolate fudge frosting, and folks, here it is! This is that frosting that melts as soon as it hits your mouth and is dense enough to create the whips and peaks on top of your cake that won’t wilt and run. It is SO perfect. I have an army of taste-testers to prove it!
What I didn’t want? Runny, granulated, so sweet my teeth hurt, or (the worst) for it to taste like “fake chocolate”. We have all seen frosting efforts gone wrong, so save yourself the heartache, and stick to this recipe.
- 2-4 tbs milk (whole is best, but not required)
- 1 cup softened butter, not melted
- 3-1/2 cups powdered sugar, sifted (no big chunks)
- 6 oz semi sweet chocolate, melted
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2/3 cup cocoa powder
Total Yield: Makes enough to frost about 24 cupcakes, or fully cover a one layer cake. For multiple layers, I would double the recipe.
- Using a stand mixer or hand mixer, beat butter and melted chocolate together until combined.
- Slowly add in all other ingredients and carefully blend until smooth.
- If too thick, you can add a tbs of milk until the desired consistency. Adversely, you can add 1 tbs increments of powdered sugar to thicken.
- Do not frost the cake until completely cooled (1-2 hours) or your frosting will pick up the top layer as you spread it around.
- Make sure not to set your mixer to high after adding the powdered sugar…. You’ll be wearing it.
- Can be refrigerated, but make sure to set out at room temp and re-blend before trying to ice anything.
Don’t forget to lick the spoon!