Chocolate Fudge Frosting
Thick, fluffy chocolate fudge frosting made with cocoa cooked in butter, then beaten with powdered sugar, heavy cream and vanilla. Frosts 12 cupcakes.
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Ingredients
- 1/2 cup unsalted butter 1 stick
- 1 cup unsweetened cocoa powder 3.5 ounces, sifted
- 4 cups powdered sugar 17 ounces, sifted
- 2/3 cup heavy whipping cream out of the fridge 20 minutes
- 2 teaspoons vanilla extract
Instructions
- Take the heavy cream out of the fridge 20 minutes before you start. Sift the cocoa powder and the powdered sugar separately.
- Melt the butter in a small saucepan or skillet over low heat.
- With the pan still over low heat, stir in the sifted cocoa powder until the mixture is thick, comes together and pulls away from the sides of the pan. Take it off the heat.
- Put the chocolate mixture in the bowl of a stand mixer. Mixing on low, add half the powdered sugar and half the cream and mix until combined. Add the rest of the powdered sugar, the vanilla and the rest of the cream, then scrape down the sides and bottom of the bowl.
- Mix on medium speed for a full 5 minutes, until the frosting is smooth and creamy.
Notes
Frosts 12 cupcakes; double it for a 13x9 or 2-layer cake. Too thick? Beat in about 1 tablespoon more cream. Refrigerate in an airtight container and use within 3 to 4 days, or freeze.
Nutrition
Serving: 1servingCalories: 287kcalCarbohydrates: 44.5gProtein: 1.9gFat: 13.4gSodium: 7mgFiber: 2.7gSugar: 39.7g