Chocolate Fudge Frosting

posted: 01/13/14
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Some flavors -- like vanilla and chocolate -- are simply timeless.

YIELD: Makes about 4 cups, enough to fill and ice one 9-inch Italian sponge cake

NOTE: For a creamier frosting, use milk instead of water. You must refrigerate this frosting, as well as any cakes filled or iced with it. Let it come to room temperature before using, and whip briefly by hand to refresh it.


  • 2 - 1/2 cups (5 sticks) unsalted butter, softened at room temperature
  • 5 cups powdered (10x) sugar
  • 2/3 cup cocoa
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons lukewarm water


  1. Put the butter in the bowl of a stand mixer fit with the paddle attachment and paddle on low speed until smooth, with no lumps, approximately 3 minutes. With the motor running, add the sugar, one cup at a time, only adding the next cup after the first addition is absorbed.
  2. Stop the machine and add the cocoa, vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to paddle until light and fluffy, 2 to 3 minutes.
  3. The frosting will keep for up to 2 days in an airtight container at room temperature.
  4. Before icing the cake, cut it into two even halves. Soak the bottom half with syrup or liqueur, then top with frosting, add the second layer, soak that layer with syrup or liqueur and then ice top and sides of the cake with remaining frosting.
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