Fudge Cake Icing Recipes

These fudge cake icing recipes are rich, chocolately, delicious toppings for chocolate cakes. The first recipe is sweeter and heavier than the second.

Fudge Cake Icing I

Yields 2 cups

Place the chopped chocolate in a bowl of an electric mixer.

Place the heavy cream into a medium-sized saucepan. Bring to a boil. Remove it from the heat.

Pour the cream over the chocolate and stir the mixture until all the chocolate is melted and completely mixed in. Allow the cream and chocolate mixture to cool to room temperature.

Once cool, place the bowl on the electric mixer and beat until light. In a separate bowl, beat the butter until smooth.

Add the chocolate mixture, one third at a time, and mix until smooth.

Fudge Cake Icing Recipe II 

Yields 3 cups

In a medium-sized saucepan, combine the cream and sugar.

Place the pan over low heat and mix until the sugar dissolves. Bring to a boil and remove from the heat.

Place all the chocolate in a metal bowl. Pour the hot cream mixture over the chocolate. Allow the mixture to sit for 5 minutes before stirring thoroughly.

Cool in the refrigerator until firm.

Beat the butter in the bowl of an electric mixer until smooth. Add the chilled chocolate mixture, one third at a time, beating on low speed until combined.

Add the vanilla and mix until combined.

Cupcake Icing 

Any flavor is suitable for cupcake icing, but these recipes are tops for chocolate cupcakes. Wait until the cupcakes are cool, otherwise the icing will run down the sides of the cupcake papers. Use the back of a tablespoon to apply the icing in a circular motion. Or, try piping the icing in a circular motion with a star tip.

If applying sprinkles or other decorations, do so before the icing sets (within 10 minutes) or the decorations won't stick.

Cake Decorating with Fudge Icing

Fudge Icing is suitable for creating borders and decorations which use a large enough tip to allow any pieces of chocolate to pass through. If you do plan to decorate with this icing, be sure that all the chocolate is completely melted and is thoroughly combined with the rest of the ingredients prior to cooling.

Once the icing is cooled, unmixed melted chocolate will become lumpy and may be caught in the decorating tip. I wouldn't recommend using any writing and stringwork tips with this icing.

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