Fudge Frosting

This frosting is for the fudge lovers out there… I used only 1/3 cup milk and it turned out very much like fudge. I recommend against making it that thick if your cake is soft and delicate, but is delicious on a sturdier cake (such as my Butterscotch Cake) or brownies. Also, I found that when it was this thick, patience was required to frost the cake (when I tried to rush things the frosting would crumble).


Fudge Frosting




Fudge Frosting

4 ounces Unsweetened Chocolate

3 tbsp Shortening

3 tbsp Margarine

3 cups Icing Sugar

1/3 – 1/2 cup Non-Dairy Milk

1 tsp Vanilla Extract

Melt chocolate and allow to cool.

When chocolate is cooling, sift sugar.

Cream together the shortening and margarine. Beat in 1 cup of sugar, beating until light and fluffy (about 3 minutes).

Add the remaining sugar, 1/3 cup of milk, and vanilla. Beat until smooth and creamy.

Add melted chocolate, and  beat until well combined.

If frosting is too thick or dry, then beat in 2 teaspoons of milk at a time, until desired consistency is reached.

Makes about 4 cups.



4 thoughts on “Fudge Frosting

  1. Pingback: Butterscotch Cake « The Misfit Baker

  2. lucylox

    We really do seem to be on the same wave length…. I made a choc fudge cake yesterday before seeing your posts!!

  3. Pingback: Pumpkin Brownies « The Misfit Baker

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