beautiful fast recipe makes beautiful chocolate fudge frosting, which is ideal for cake or cupcakes. makes enough frosting for 24 cupcakes or a 9-inch layer cake.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
Ingredients
- ½ cup unsalted butter
- 3 (1 ounce) squares unsweetened chocolate
- 1 pound confectioners’ sugar
- ½ teaspoon vanilla extract
- ¾ cup milk
Instructions
- Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth, about 5 minutes. Let cool for a few minutes.
- Combine confectioners’ sugar, 1/2 cup milk, and vanilla in a large bowl. Use an electric mixer and slowly blend in melted chocolate mixture. Add remaining 1/4 cup milk, a little at a time, until desired consistency is achieved.
- Let stand until frosting thickens enough to spread, 5 to 10 minutes.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 63 mg |
| Sugars | 38 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I love making this frosting recipe. I mostly use it to top Chinese Cookies and I substitute the vanilla extract with almond extract. Delicious. I do increase the chocolate to 4 (1 oz.) squares.
I should have listened to the reviewers who said there was too much milk. I naively used the full 3/4 C, and even after 10 minutes of whisking at the highest speed of my Kitchenaid mixer it was very runny. I thickened it up some with about 3/4 C of melted semi-sweet chocolate chips, and managed to slop some on my cake. This made way too much frosting for a 9″ two layer cake. If I make this again, I will only make a half batch. Now I need to figure out what to do with the 3C I had leftover.
I too required 4 squares to equal one oz of chocolate. I doubled the recipe for a large cake. Added milk as needed when mixing rather than all at once and it was perfect. Tastes like fudge, piped easily. This will be my go-to from now on. I never have room temp butter on hand for buttercream frosting.
I made this a day or so ago and it was so thin – even after I left it in the fridge over an hour – taste was great – not sure what I did wrong!!
Amazing and easy! I used to only make chocolate frosting with cocoa powder but I tried this and it’s now my go to recipe. I did add a bit less milk as I wanted a firmer frosting.
Chocolatey without being to heavy on the chocolate. Followed directions exactly and it turned out good. Even my husband okayed. More than enough for two nine inch (9″) round cake pans. Didn’t need the full 3/4 cup of milk, added a little at a time. When he okays it, then I keep it in the file.
A wonderful quick and easy chocolate frosting.
The consistency is great, and it was so easy. I decided to add a cup of melted semi-sweet chocolate chips, to enhance the chocolate taste. I loved it!
Looked nothing like fudge, had a bitter aftertaste. Very runny even after cooling (and I only used 1/2 c milk). An extra stick of butter at the finish helped with consistency.
Amazing… I love this much better than buttercream. Chill for 30 minutes before frosting and it will be easier to spread. Great for generously frosting a 2-layer cake. Will definitely use again and again!
Used 1/2 cup of milk and 4 squares of bakers unsweet chocolate. Used for 2 8” cakes and had some icing left over!
I would use way less milk. I made a double recipe but would use less than a cup of milk and only 4oz chocolate is fine.
Very pleased! Read reviews and adjusted to 1/2 cup milk and 4 squares of unsweetened chocolate. Waited about 5!minutes before frosting and spread well. Thanks to previous reviewers.
i see the confusion. the amount of chocolate. putting the square size in parentheses is confusing. forget the square size and list just the ounce or grams…. .my kid got stuck on this and now i see why.
This was nasty tasting. It had a nice consistency but was just too sugary. The sugar overpowered the chocolate.
I will make again, very tasty! Instead of 3/4C milk used only 1/2C and made with soy milk.
I doubled the recipe for a three layer cake. I used a whole bag 12 oz. bag of semi sweet chips and 4 TBS: of cocoa powder in place of what the recipe called for. Also I only used 1/2 C milk for the recipe(1 Cup for double) Great and easy recipe. Thank you!!
Will definitely make it again I had reduced the milk and increased the chocolate.
I made this to go on top of peanut butter brownies. It was exactly what I needed! A little runny for a cake but it worked for brownies in a pan where the frosting couldn’t run away. It didn’t firm up a whole lot, but like I said, perfect for what I was doing. And delicious!
I used 4 oz. chocolate and started with 1/2 cup milk then added additional to get to the right consistency. Delicious and fudgy.
I did not have evaporated milk so I used 2%. It came out creamy, easy and delicious