Chocolate Fudge Frosting
Rice, dark & fudgy chocolate buttercream frosting is what you need to be slathered on a simple vanilla or chocolate cake to make it more decadent & delicious! This recipe is a keeper!
Ingredients
- 1/2 cup 115 grams unsalted butter, at room temperature
- 113 grams unsweetened or bittersweet chocolate bar * see notes
- 2 cups icing sugar plus extra 1 cup if required
- 1/2 cup unsweetened cocoa powder * see notes
- a small pinch of salt * see notes
- 1 teaspoon vanilla extract
- 1/4 cup fresh cream
- 2 tablespoons milk only if required
Instructions
- Place the chocolate in a heat proof bowl and melt the chocolate. You can do this either by microwaving it for half a minute on high powder (100%) stirring between 20 second intervals. Otherwise, just place the bowl over a small saucepan of simmering water. Ensure that no water gets into the bowl of chocolate, otherwise, it will seize (harden instantly). Stir until it is smooth, lump free and glossy. Keep aside until it cools down slightly.
- In another bowl beat the butter, cocoa powder and sugar till the sugar dissolves. Add the vanilla extract and fresh cream and continue to beat. Add the melted chocolate and whisk well. Add the extra milk, a few teaspoons at a time only if required. Do not add it all at once. Whisk until you get the desired consistency
- Scoop into a piping bag and use as required. This quantity is enough to ice approx 24 medium sized cupcakes or generously ice an 8" or 9" round cake (single cake, not multiple layers). Store the extra icing in a freezer safe, airtight container. You can freeze it upto 3 months.
Notes
When you measure the icing sugar just use a spoon to place it into the measuring cup. Don't pack the cup with the sugar or you will end up measuring more than required If you want a sweeter frosting you can add an extra half cup of icing sugar and then some extra fresh cream The icing tends to darken when it hardens and if you want a lighter colour, just add a few drops of milk at room temperature and whisk it well before using. I used an unsweetened baking bar of chocolate by Hershey's. It has zero sugar and hence this frosting turned out to be perfectly sweet for me. If you are using bitter sweet chocolate then reduce the icing sugar by half a cup and check the taste before you add more. Whatever wet ingredients you use must also be reduced or your icing will be of dripping consistency. The use of a few grains of salt will bring out the flavours beautifully and also balance the sweetness. Do make sure that you use fine sugar and not large flaked sea salt. For a deeper flavour use Dutch process cocoa. I use Hintz cocoa powder. Natural cocoa powder would be Hershey's