Description
This rich and creamy Chocolate Fudge Frosting recipe combines melted unsweetened chocolate and butter with powdered sugar to create a smooth, luscious topping perfect for cakes and cupcakes. Easy to make and versatile, it offers a decadent chocolate flavor with a silky texture that spreads easily and sets beautifully.
Ingredients
Scale
Frosting Ingredients
- ½ cup unsalted butter (113 grams, 1 stick)
- 1 ounce unsweetened chocolate (28 grams)
- 16 ounces powdered sugar (454 grams, 1 pound)
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ cup milk (57 grams, plus extra to thin as needed)
- ¼ teaspoon kosher salt
Instructions
- Melt Chocolate and Butter: Melt the unsweetened chocolate and unsalted butter together over low heat using a saucepan on the stovetop or in the microwave. Stir until smooth and combined. Allow the mixture to cool slightly before proceeding.
- Mix Sugar and Wet Ingredients: In a large mixing bowl, use a hand mixer or stand mixer on medium-low speed to beat the powdered sugar, pure vanilla extract, milk, and kosher salt together until the sugar is mostly dissolved and the mixture is well combined.
- Incorporate Melted Mixture: Gradually pour the cooled melted chocolate and butter mixture into the sugar mixture. Beat on low speed until thoroughly incorporated and smooth. If the frosting is too thick, add milk a teaspoon at a time to achieve the desired spreadable consistency.
- Set Frosting: Cover the bowl with plastic wrap or a clean towel and allow the frosting to rest for a few minutes until it thickens enough to spread or pipe effortlessly.
- Frost Your Cake or Cupcakes: Use a piping bag or an offset knife to spread the frosting evenly over your cake or cupcakes for a rich chocolate finish.
Notes
- Ensure the chocolate and butter mixture is cooled before mixing to prevent melting the powdered sugar.
- Add milk gradually to control frosting consistency and avoid making it too runny.
- This frosting can be refrigerated in an airtight container for up to one week; bring to room temperature and rewhip before using.
- For a more intense chocolate flavor, consider using cocoa powder along with or instead of unsweetened chocolate.
