Looking for a real fudge frosting? This is a family favorite and a tried and true chocolate frosting recipe from our family restaurant. Overbeat it and you have FUDGE…but it can be thinned with milk and a little more butter. Even if it is very spreadable, it will harden as it cools. Also works for borders and flowers.
- 1# confectioners sugar
- 7 T milk
- 1 t vanilla
- dash of salt
- 3 squares unsweetened baking chocolate
- 3 T butter
- Mix the sugar, milk, vanilla and salt. Melt the chocolate and butter. Make sure the chocolate is thoroughly melted and the mixture is nice and hot. Add to the sugar and beat until thick. It starts out real shiny and will start to dull…just like fudge does. Do not overbeat. It will set up on the cake. It works very well for piping borders and even making roses and leaves. You may need to work fast as the heat from your hand softens it quickly. I like to use two decorating bags so one can be in the refrigerator. I have also used this for a grooms cake…it smooths out with hot water and spatula….drying beautifully. It was a big hit! Makes enough to fill and frost two 8″ layers or piled high on a 9X13″.
Hi pamsemp, Could you please let me know what is the quantity of Icing sugar for this chocolate fudge? I'm from S.Africa and packages are different from ours. Much obliged. macdacruz
4 cups sifted confectioners' sugar (approximately 1 lb.) I think I will give this recipe a try this week as I've been looking for a good "fudgy" icing.
I have been looking for this for years!!! It used to be on the Baker's Chocolate box but apparently they changed their formulation. Thanks for sharing!
hi guys, can you give me the measurements for this recipe cause i seems im not able to see them :(
The ingredients are as follows... 1# (4 cups) confectioners sugar 7 T. Milk Dash of salt 1 t. vanilla 3 squares (3 oz) unsweetened chocolate 3 T. butter
I hope you enjoy it! pam
Hi Guys Can someone please let me know if T stands for teaspoon or table spoon. THank you
Capital T stands for Tablespoon - t = teaspoon Standard for all recipes I have in my books. :)
Absolutely love this! It's great! It has 3 uses- I poured it on warm, whipped it up for frosting (also smoothed with water- works great!) and makes fudge! it's my favorite and my 'taste testers' are raving and having to be faught off b/c they want it by the spoonfuls lol. I did however add a little light corn syrup, only about 2 tablespoons because it wanted to crust too fast on me, maybe dry weather that day.
Glad you are loving it...it has been a family favorite for years! It's a must try for all CHOCOHOLICS!
Would you please tell me if it can be used under fondant?? thank you
can someone tell me if you can substitute crisco for the butter?
I would not substitute crisco for the butter. I'm sorry but I haven't tried it under fondant. Please let me know if you do. Thanks....
What is the weight for the chocolate, I'm in uk and 3 squares doesn't seem like much...
Melonball, 1 square is usually 1oz in US measurements. Hope this helps. :) I am going to try this one on my FIL's birthday cake next week. He requested a peanut butter cake with chocolate frosting. He is a HUGE chocoholic (as am I) and this one sounds absolutely perfect!
It tastes great but I cant get thick, how long time I need to mix it, I did like 15 min. It was not thick at all, what went wrong.
will try this recipe tonight.....thank u
I just made this frosting. I used half and half instead of milk and semi-sweet instead of unsweetened squares. OMGosh this is so good!!!! I did have to triple the recipe to be able to frost all 42 of my cupcakes but it was so worth it!! THANK YOU!!
HI, can you pipe this in swirls?
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