Friday, October 15, 2010

Chocolate Fudge Frosting

This is the first time I have ever made Chocolate Frosting, but I would recommend this recipe to anyone. It is some of the best frosting I have ever had: Chocolaty, fudgy, spreadable, and has a nice finish. I used this to frost a basic yellow cake that had a Boston Cream filling.

Chocolate Fudge Frosting
Adapted from


2 Cups Sugar
1 Cup egg whites (About 6 large eggs)
2 ½ sticks unsalted butter (room temp and cut into pieces)
16 oz Semi Sweet Chocolate chunks
1 tsp Vanilla extract

  1. Place chocolate chunks in a heat safe bowl and place over a pot of simmering water. Whisk white chocolate melts, until smooth. Set chocolate aside, and keep pot of water simmering on stove.
  2. Place sugar and egg whites in the bowl of an electric mixer. Set this over (but not touching) your pot of simmering water. Whisk constantly until sugar and egg mixture is heated and sugar is dissolved.
  3. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking on med/high speed until cooled and stiff peaks form, about 7 minutes.
  4. With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate  and vanilla until well combined.
  5. Frost! I used a small silicon spatula to frost an even layer over my cake which worked out perfect. You could definitely fill your piping bag and go to town. This is a really versatile frosting with great texture.
This recipe provides A LOT of frosting - way more than I needed for my 9” round, two-layer cake. I would suggest this recipe for about 24 cupcakes. If you do use this for cake frosting and have leftovers, pour into small aluminum loaf pans, place in the freezer, and you’ll have fudge for gift giving (…or for eating all by yourself. Whichever).  Wrap loaf pans with cellophane and tie with a tag and a bow, and you’ll have perfect holiday treats.

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