What is the difference between ganache and fudge frosting?

Chocolate ganache has a pourable consistency that thickens once it sets. This makes it perfect for filling cupcakes or drizzling over cakes. Meanwhile, chocolate fudge frosting is pipable and spreadable. My whipped ganache frosting is the best of both worlds!

Why is my chocolate fudge frosting runny?

If your chocolate frosting is looking a little runny, adding more cocoa powder is a great way to thicken it. Try adding 1-2 teaspoons at a time to get the frosting to the right consistency.

How do I remove air bubbles from my buttercream?

First start by scraping down the bowl and mixing the frosting at the lowest speed for about a minute. Turn the mixer off and use a spatula to further mix the frosting for a couple of minutes until the frosting is smooth.

Chocolate Fudge Frosting | Beyond Frosting

Chocolate Fudge Frosting

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4 from 6 reviews

Author: Julianne Dell
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 1/2 cups

Description

Ultra-rich and irresistibly creamy, this decadent chocolate fudge frosting is the perfect topping for your favorite cakes and cupcakes!

Ingredients

Recipe to frost 12 cupcakes

4 ounces dark chocolate, melted
¾ cups (1 ½ sticks) unsalted butter
2 ¼ cups powdered sugar
2 tablespoons cocoa powder
2 teaspoons vanilla extract
1 teaspoon heavy whipping cream (or milk)

Recipe for a 9×13″ cake

6 ounces dark chocolate, melted
1 cup (2 sticks) unsalted butter
3 cups powdered sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 tablespoon heavy whipping cream (or milk)

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Instructions

In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color. Next, beat the cocoa powder into the butter until well mixed. Scrape down the sides of the bowl.
Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
Next, pour in the melted chocolate and beat on slow speed until incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting.

Equipment

Stand Mixer

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Notes

I recommend using a chocolate bar instead of chocolate chips. Chocolate chips tend to have a coating on them and don’t melt down quite as smoothly.
If you find that you’re having trouble whipping to a light consistency, try removing half of the frosting from the bowl and whipping again.

Storing

- To Store. If you have leftover frosting or if you make this recipe in advance, store the chocolate frosting airtight at room temperature for up to 2 days. You can also keep it in the fridge for up to 1 week. Once it’s been stored, it needs to be re-whipped (at room temperature) with a mixer before reusing.

- Freeze. Freeze this chocolate frosting airtight and thaw it in the fridge. Bring the frosting to room temperature and re-whip it before you use it.

Nutrition Information:

Serving Size: 1

Calories: 249

Sugar: 25.6 g

Sodium: 3.3 mg

Fat: 15.4 g

Carbohydrates: 28 g

Fiber: 1 g

Protein: 0.9 g

Cholesterol: 31.4 mg

Category: Frosting
Method: No-Bake
Cuisine: American

Find it online: https://beyondfrosting.com/chocolate-fudge-frosting/