Chocolate Fudge Icing

Chocolate Fudge Icing

Rich, glossy icing made on the stovetop for a dense, fudgy finish on cakes.

Total 30 min Makes 48 oz Calories 185/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This cooked chocolate icing sets up thick and fudgy as it cools, with a deep cocoa flavor and glossy sheen. It works well spread warm over cakes and brownies, firming into a dense layer that resembles soft fudge. A classic topping for layer cakes, sheet cakes, and bar desserts alike.

Ingredients

  • 1/2 cup unsalted butter
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup whole milk
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method

  1. In a 6-quart saucepan, melt the butter over medium heat.

  2. Whisk in the cocoa powder until smooth, then stir in the milk and bring to a gentle boil.

  3. Remove from heat and whisk in the powdered sugar, about 1 cup at a time, until fully smooth.

  4. Stir in the vanilla extract and salt until the icing is glossy and fully combined.

  5. Let the icing cool and thicken slightly, stirring occasionally, until it reaches a spreadable consistency.

  6. Spread the icing over the cake or dessert while still warm and pliable, working quickly before it sets.

Rate this recipe

★ 4.6 (1)

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    Chocolate Fudge Icing

    This cooked chocolate icing sets up thick and fudgy as it cools, with a deep cocoa flavor and glossy sheen. It works well spread warm over cakes and brownies, firming into a dense layer that resembles soft fudge. A classic topping for layer cakes, sheet cakes, and bar desserts alike.

    30 min 48 oz 185 cal

    Ingredients

    • 1/2 cup unsalted butter
    • 1/3 cup unsweetened cocoa powder
    • 1/3 cup whole milk
    • 4 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

    Method

    1. 1

      In a 6-quart saucepan, melt the butter over medium heat.

    2. 2

      Whisk in the cocoa powder until smooth, then stir in the milk and bring to a gentle boil.

    3. 3

      Remove from heat and whisk in the powdered sugar, about 1 cup at a time, until fully smooth.

    4. 4

      Stir in the vanilla extract and salt until the icing is glossy and fully combined.

    5. 5

      Let the icing cool and thicken slightly, stirring occasionally, until it reaches a spreadable consistency.

    6. 6

      Spread the icing over the cake or dessert while still warm and pliable, working quickly before it sets.