Classic Chocolate Fudge Frosting
This smooth and creamy frosting is perfect for cakes, cookies, brownies, cupcakes, and more. A classic Betty Crocker recipe!
Ingredients
For a large cake (13x9-inch or 2-layer)
- 4 oz unsweetened chocolate
- 6 tablespoons unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2–3 tablespoons milk
- Pinch of salt
For a small cake (9x9-inch cake or batch of cookies)
- 3 oz unsweetened chocolate
- 5 tablespoons unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2–3 tablespoons milk
- Pinch of salt
Instructions
- Place the unsweetened chocolate in a microwave-safe bowl. Microwave in 30 second intervals until melted. Let cool to room temperature.
- Add the softened butter, powdered sugar, vanilla, and 2 tablespoons milk into the bowl with the melted chocolate.
- Use a handheld mixer to mix until the frosting is light and fluffy. Add an additional tablespoon of milk if the mixture looks too stiff or grainy.
- Spread the frosting over cake, cookies, brownies, etc.
Notes
If you're using salted butter, just leave out the pinch of salt.
Be sure to start with softened butter. Otherwise, the frosting will be lumpy.
If the frosting is grainy, add a splash more milk. If the frosting looks wet, add a couple tablespoons more powdered sugar.
The frosting (when on top of cake or cookies) can be kept at room temperature for up to one week, tightly covered.
If you make the frosting ahead of time, refrigerate it to protect it from any heat sources in your kitchen. It'll keep in the fridge for several days, tightly covered. Let it come to room temperature and beat the frosting again with a hand mixer before spreading on any baked goods.
Nutrition
Calories: 196kcalCarbohydrates: 32gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 4mgPotassium: 65mgFiber: 1gSugar: 30gVitamin A: 150IUCalcium: 12mgIron: 1mg
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