No Cook Fudge Frosting

No Cook Fudge Frosting created by Missy Wombat

This is a great make-ahead frosting which can be refrigerated up to 2 weeks or frozen up to 3 months. Makes enough frosting for 2-8", 2-9" or 1 - 13x9 cake. Cook time includes cooling time.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • In a bowl mix together the powdered sugar and cocoa.
  • Add the butter, boiling water and vanilla.
  • Beat with mixer at low speed until combined.
  • Beat at medium speed for 1 minute.
  • Cool for 20-30 minutes or until spreading consistency.
  • Can refrigerate, covered for up to 2 weeks.
  • Before using let stand at room temperature about 3 hours or until spreadable.
  • OR place in a moisute and vapor-proof container; seal, label and freeze for up to 3 months.
  • Before using, thaw and let stand until spreadable.
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RECIPE MADE WITH LOVE BY

@Anita Harris
Contributor
@Anita Harris
Contributor
"This is a great make-ahead frosting which can be refrigerated up to 2 weeks or frozen up to 3 months. Makes enough frosting for 2-8", 2-9" or 1 - 13x9 cake. Cook time includes cooling time."
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  1. sarah
    I made just as said, but this did not work for me. It turned out more like a milk chocolate buttercream than a dark fudgy frosting like in the picture. I also did not need to wait 20 min as it was too stiff to spread from the start, so I added more boiling water. I used it because I didn't want to waste, but it really wasn't the kind of frosting (fudge) that I was looking for at all.
    Reply
  2. Chef Mirielle
    This is the best frosting. Very easy to make. It is exactly like the frosting used at a local bakery. This is going to be my "go to" frosting for anything chocolate.
    Reply
  3. BigFatMomma
    Yum!! This is easy, foolproof, and great. I added a few drops of cherry extract, and melted the butter instead of softening (accidentally) and it worked out great! I will try my special dark cocoa powder next time, and I bet it will be even better! Thanks!
    Reply
  4. tunasushi
    This icing worked out very badly for me....it solidified straight away and was WAYYYYYY too sweet..im sorry
    Reply
  5. Missy Wombat
    I made this for #84750 and it worked extremely well. It is perfect for a tropical climate as the extra cornflour stops the icing from falling off within 5 minutes of taking it out of the fridge. It is very easy to make and even tastes good.
    Reply
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