Get a bite of one of these gorgeously gourmet chocolate fudge frosting recipes and you will never look at another can of frosting again!
Chocolate Fudge Frosting Food Network
2 cups milk 2 tablespoons all-purpose flour 8 ounces (2 sticks) cold unsalted butter 1 cup confectioners' sugar 1 teaspoon pure vanilla extract 2 ounces unsweetened chocolate, melted and cooled slightly
Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.
Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.
Global Gourmet Fudge Frosting
* 1/4 pound (1 stick) unsalted butter, cut into 6 pieces * 1/2 cup granulated sugar * 1/2 cup half-and-half * 4 ounces semisweet chocolate, chopped * 4 ounces unsweetened chocolate, chopped * 2 cups powdered sugar, sifted * 1 teaspoon vanilla extract * 2 teaspoons instant decaffeinated coffee dissolved in 1 tablespoon water
Prepare the Fudge Frosting
1. Put the butter, granulated sugar, and half-and-half in a medium saucepan and heat over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Increase the heat to medium-high and simmer the mixture for 1 minute, stirring constantly. Small bubbles will form around the edge of the pan. Remove the saucepan from the heat. Add the semisweet and unsweetened chocolate and stir the mixture until it is smooth and all of the chocolate is melted. Return the saucepan to low heat for 1 minute, if necessary, to melt the chocolate completely.
2. Pour the chocolate mixture into the large bowl of an electric mixer. Add the powdered sugar, vanilla, and dissolved coffee and mix on low speed just to incorporate the powdered sugar. Press plastic wrap onto the surface of the mixture and refrigerate until it is cool to the touch, about 35 minutes. Stir occasionally to ensure the mixture cools throughout. Makes about 2-1/2 cups.
3. Beat the cooled chocolate mixture on medium-high for 1 minute, or until the frosting is creamy and lightens slightly in color. Use a thin metal spatula to spread the frosting over the top of the cake. Run the rounded tip of the spatula across the top of the frosting, in one direction, to form a ridged pattern on the frosting. Slide the cake onto a serving plate or piece of cardboard covered with aluminum foil.
Chop the chocolate into small pieces, 1/4 to 1/2 inch, so it melts evenly in the hot mixture.
When the powdered sugar is mixed with the warm chocolate mixture, it melts the powdered sugar slightly and produces a frosting with a smooth texture.
If you have a frozen 9-inch square cake in the freezer, you can spread the frosting over the frozen cake.
The fudge frosting will be the same dark, rich chocolate color as the cake.
Doubling The Recipe:
Use two cakes and double the remaining ingredients.