Fudge Icing Recipe

Fudge Icing feature

In addition to our quest for the perfect Yellow Cake recipe, it seems we have been on an equal mission for the perfect FUDGE ICING.

Well, look no more.

Thanks to Dan of Baked By Dan we can all reap the benefits of this luscious, easy, creamy, affordable fudge icing that is almost identical to the real deal recipe from when I owned my bakery!

The main difference with this recipe is that it doesn’t get hard like most fudge icings.

Since it is made with Cocoa Powder versus real Chocolate, it is super rich, super soft and creamy, but it is also Super Affordable!

5 from 1 reviews
Fudge Icing Recipe
 
This icing will stay softer than the others, even upon refrigeration is does not get super hard!
However you will have to bring it to room temperature again before using, readjust the consistency (if necessary) and re mix on low to smooth
Author:
Yield: 5 Cups
Ingredients
  • Granulated Sugar 5 Tablespoons (63g)
  • Water 5 Tablespoons (75ml)
  • Corn Syrup 2 Tablespoons (40g) (30ml)
  • Unsweetened Cocoa Powder 1 Cup (90g)
  • Vegetable Oil 2 Tablespoons (27g) (30ml)
  • Solid Vegetable Shortening 2 Tablespoons (25g)
  • Corn Syrup 4 Tablespoons (80g) (60ml)
  • * you can sub honey, glucose or golden syrup here
  • Unsalted Butter softened 8 ounces (2 Sticks) (226g)
  • Vanilla Extract 2 teaspoons
  • Confectioner's Sugar or Icing Sugar 2 lbs (8 cups) (900g)
  • Cold Water 4-6 Tablespoons to adjust the consistency
Instructions
  1. In a small pot on the stove, combine the first 3 ingredients to make the simple syrup. Boil for about 2-3 minutes then pour into a bowl and allow to sit in the freezer to rapid cool while you gather the other ingredients.
  2. In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass
  3. Add the Vegetable Oil and Solid Vegetable Shortening and mix well.
  4. Add the corn syrup and the softened butter, mix smooth.
  5. Add the sifted confectioners sugar all at once and mix until smooth.
  6. Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
Notes
Fudge icing can be stored at room temperature for up to 2 days or in the refrigerator for 2 weeks.

Freeze in an airtight container for up to 3 months

I am getting a lot of comments about a grainy texture.

I make this icing a day or two ahead of time to give it some time to dissolve that sugar and then I re-whip it and the grainy texture goes away

Please be sure to check out Baked By Dan if you want to see the most amazing Art Cakes that will just blow you away; and if any of you are local to Havertown Pennsylvania, you may want to hire him to do your next fabulous cake event!

Comments

    • funny14life says

      Exactly, that’s what I thought this recipe was…until I clicked the link and saw the ingredients… =/

  1. Alma says

    I made it and turned out grainy, mmmm. I iced the cake and wasn’t crazy about it then I remembered one of the techniques to smooth the frosting (warm the spatula) and WALAH! perfect looking cake smooth as silk. TRY IT! Got lots of thumbs up, perfect looking cake and delicious flavor. Thank you Gretchen.

  2. Anuj Kalra says

    Can i reduce the recipe to make a smaller yield (2-3 cups) or will that not work?

    My mom said I was insane when I told her I needed almost a kg of icing sugar when she was going grocery shopping!
    (She didn’t but it in case you were wondering and now I am looking for alternatives :p :) )

    • Gretchen says

      yes you can half the recipe sure (and I did mention you can cut back slightly on the icing sugar- I think the Americas like things sweeter! LOL)

    • Gretchen says

      Im finding that if I make it a day or two ahead of time, it allows the sugar to dissolve in better and the graininess goes away

  3. Mani says

    HI Gretchen,

    I tried this recipe and it is delicious but i felt that it was not very smooth. it was a bit grainy. What i could have done wrong? i followed your recipe completely and used glucose in the place of corn syrup as it is easily available. I was expecting the smoothness and mouthfeel similar to ganache.

    Please help..regards

    • Gretchen says

      Hey there, fudge icing is not really that similar to ganache since we are adding all those other ingredients (sugar) and true fudge (in blocks) are typically really sugary, so Im sorry you didnt like this recipe but I have also learned that some people are getting a weird kind of powdered suagr that seems to stay a bit grainy (I have had this compliant on the Swiss Buttercream recipe as well) I wonder what brand are you icing and it you sift it maybe 2-3 more times would this help?

      • Mani says

        thanx for your prompt response. will try sifting it 2 or 3 times, probably that would help.

        i loved the taste of it! infact i waish to include it in many of my recipes once i sort out the texture problem.

        warm regards always..

  4. Vickie says

    I finally tried this recipe and honestly I don’t know why I waited so long. This frosting was delicious and it did not get hard which is great. I have tried a few other recipes and found this one not to be nearly as sweet.

  5. Amberle Lundstrom says

    Hi Gretchen!
    I am a beginning baker, the first cake I ever made was your rainbow cake for my 4 yr olds birthday this last mothers day. It turned out wonderful! I am attempting your brownie recipe today and I noticed that on the recipe you don’t have a measurement of the simple syrup or honey on the ingredients at all. But in your video you put honey in the fudge icing. How much honey do I use? Thank you so much for your recipes and videos. I am a stay at home mom and you have opened a whole new world for me. My 12yr old love love loves you. We bake together all the time now. 😉

    • Gretchen says

      HI there, thanks for sticking with me all this time!!
      you can use honey instead of corn syrup as listed here : Corn Syrup 4 Tablespoons (80g) (60ml) * you can sub honey, glucose or golden syrup here
      The simple syrup is made from the first 2 ingredients sugar and water (its about 8 tablespoons worth if you have pre-made simple syrup like I used)

  6. Yug says

    Hi Gretchen, I dunno if u r getting my comments…i m not getting replies for nething. I made dis recipe n cissy’so recipe which u had on wb blog ..if compared I found cissy’s more tasty ,obviously it’s choc compared to cocoa but will stick to dis recipe of urs using cocoa because dis did not get hard like d other. The only thing is I found it very sweet n no taste of chocolate. So should I reduce the sugar or increase the cocoa powder. Also can u please tell me what r the storage tips for cissy’s icing since I m going to use it on 4 th June..how long can it stay at room temp once out of fridge on d cake in between d layers.also dis icing once taken out of fridge after 3 to 4 days how long can it stay at room temp.
    Thanks…m waiting..pls reply.

    • Gretchen says

      Hi There storage for this fudge and Cissy’s recipe is the same.
      You can reduce the amount of sugar as I mentioned it the video

  7. Denece says

    THANK THE GOOD LORD YOUR BACK!!!!!!
    I need to make brownies, and came looking for your fudge icing recipe.
    Where’s the other recipe?? I absolutely loved that one. I’ll be making this one today and feel very confident this to will be amazing!!!
    I can’t tell you how thrilled I am to see you back;)

    • Gretchen says

      HI Thanks! I know much of the content that you are used to seeing is gone :(
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      Please be patient but in the meantime if you go to my Gretchens Bakery facebook page there are so many people who have saved the recipes and can share with you right away! Just ask on the main page! Th

    • Denece says

      Well….. Just finished this recipe…. It’s good, but I really am used to the other recipe!!! Maybe I’m just feeling the pain of not finding all “YOUR ” recipes!!!
      I pray to God you will somehow be able to publish all “YOUR” recipes.
      It’s the same as “no one cooks as good as mom”……. In my household, and my circle of friends, we all grown to love your recipes. They are the TRUE taste of home <3

      • Gretchen says

        Hey there thanks!
        I am working as fast as possible to post “MY recipes” re-filmed and re-blogged for Gretchens Bakery….. sure people can steal my name and try to take my hard work away from me that I built over several years but they can’t steal “my recipes” At any rate, I’m working as hard and fast as possible to get it all redone under this new dba., however in the meantime I’m not sure which recipe you are referring to in comparison to this one? Perhaps the really expensive Fudge Recipe I created a couple years ago?
        This recipe here was created as a solution to those who could not find “real” chocolate or could not afford such an expensive recipe.
        I do like this one so much better- in all honesty it mimmicks so closely the recipe when I owned WB! (and doesnt get as hard)

        Is it this one:??
        Chocolate Fudge Icing
        Yield: 2 cups
        Ingredients

        Granulated Sugar ½ cup (100g)
        Heavy Cream ¼ cup (60ml)
        Baking Chocolate Semi Sweet 1 oz (28g)
        Semi Sweet Chocolate Chips 1 cup (175g)
        Corn Syrup 2 Tablespoons (60ml)
        Unsalted Butter 4 Tablespoons (56g)
        Heavy Cream ¼ cup (60ml)
        Powdered Sugar 2 cups (250g)

        Instructions

        In a microwaveable bowl (or a sauce pot on the stove) combine the first measurement of the heavy cream with the granulated sugar and heat until the sugar dissolves.
        Combine the chocolate, corn syrup and butter in a large microwaveable bowl or over a Double Boiler and melt slowly to smooth.
        In the Kitchen Aid Mixer fitted with the paddle attachment place the sifted confectioners sugar.
        Add the melted chocolate/butter/corn syrup mixture and mix on low speed until combined, then increase to medium-high to smooth out any lumps.
        Add the second measure of heavy cream to adjust the consistency of the icing.

        Notes
        Use immediately on cakes or brownies or store at room temperature for up 2 days.
        Refridgerate for up to 2 weeks.

        Once this icing becomes cold, it will harden as that is the nature of chocolate. You can bring it back to a workable consistency by mixing it on low speed on the mixer with the paddle attachment and then drizzle in 1-2 Tablespoons of warmed water.

        • Denece says

          Yes this is an excellent recipe, but the one I was referring to is the one where you add the hot water to the melted chocolate in the mixer. you mention how chocolate and water are enemies, but in the right amount they will come together. Needs to set overnight so you can pipe it. I think it’s the same recipe you use dead on your heart shaped-brownie bottom raspberry marbled cheese cake. Whew…. That was a mouth full

  8. Teri says

    Hi Gretchen. I’m so happy you’re back. I’ve tried several of your recipes in the past but unfortunately didn’t get many of them printed off. Hopefully I’ll capture them one-by-one now as you get your new website set up. The biggest hit so far with friends and family are your mint brownies. The combination of fudge brownies, swiss meringue buttercream and genache is hugely popular, and it’s the one thing they all want me to bring to every get-together. Do you think eventually you could add a print version of your recipes so it’s easier to capture them cleanly?

    Thanks and welcome back!

  9. Tracy says

    Thank you so much for posting your recipes. Will you also be posting the links for the products you use? I wanted to order the candy thermometer you used in your old videos.

    • Gretchen says

      Im having BOWL drama…… the new mixer I am using for the videos is an 8qt, the beater blades I have are 6Qt attachments :(

      • Quentin Voccia says

        Hi Gretchen, because of you I wanted to start making baking videos. Here’s the problem, the only recipes I have in my kitchen are your recipes. I was wondering if I could make videos on those recipes because my family and I just love them? I already made videos on some of those recipes but I realized I forgot to ask you if it was ok. Also, could you mention my channel i one of your next vids? It is called Baking with Q and it’s on Facebook and YouTube.

  10. fieda says

    Hi Gretchen
    I wana know how can we perfectly make the icing without gritty texture.. is there any useful quick tips to ensure the confectioners sugar dissolved smoothly? Especially in making normal standard buttercream icing.

    • Gretchen says

      HI There I have not experienced a gritty texture. I do use 10X Confectioners sugar though, so be sure you are as well

        • Gretchen says

          Hello, it is how many times it has been sifted down (there is 6X and 10X) 10X is the best it is what we have here as DOMINOS brand confectioners sugar

  11. says

    I have used the original Fudge recipe, and I most say that I love this recipe so much better. I have used this as a filling as well with a layered Chocolate cake. It works perfectly. I will say if your cake recipe is super sweet then you may want to cut back a little on the sugar in the cake because this frosting is perfectly balanced and will peer well with it.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *