A Chocolate Lover’s Perfect Frosting
I gave you a sneak peek at this frosting earlier this week. It’s that deep, dark, thick, and fudgy chocolate fudge frosting I teased over my insanely decadent devil’s food cake. This is the perfect frosting to take a dessert to the next level of decadence, and it joins the ranks of some of my favorite frosting recipes. Not too sweet, there’s no candy thermometer needed, it sets up fudgy and firm, and it’s quite simple to make (though you do need some patience!). Let’s get to it!
Fudge Frosting Ingredients
Fudge frosting requires only 6 basic ingredients. Here’s what you need:
Chocolate. I highly recommend using an unsweetened chocolate bar (100% cacao) for this recipe. In a pinch, a dark chocolate (60% cacao or higher) could be used, but the lower your percentage the sweeter your frosting will be. I found that using an unsweetened chocolate gives you the best flavor and keeps the icing from being too sweet.Milk. I recommend whole milk for this recipe, it helps the frosting to set properly and lends itself to the rich, creamy consistency.Salt. A pinch of salt balances the sweetness from the sugar. I found ¼ teaspoon was not quite enough while ½ teaspoon was too much, so I recommend using ¼ teaspoon but over-filling it.Butter. A little butter goes a long way. It helps create the glossy shine of the chocolate fudge frosting and adds to the full-bodied fudgy mouthfeel. Use unsalted and add a pinch of salt for maximum control over the flavor. However, if you only have salted butter simply leave out the salt in the recipe.Powdered sugar. This makes the frosting sweet and smooth without making it grainy. The sugar is also critical to help the frosting set up properly.Vanilla extract. Chocolate is always enhanced by a splash of vanilla, so we use it here for best flavor.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Making The Frosting
While today’s recipe has a truly fudgy taste and consistency, it’s much simpler to make than my chocolate fudge, and there’s no candy thermometer needed! SAM’S TIP: When making this frosting, it can be tempting to turn up the heat to encourage the chocolate and butter to quickly melt. Don’t do it! Heat that’s too high will cause your chocolate to seize and turn grainy and you’ll have to start over.
Fudge Frosting Consistency
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Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
