This fudge icing recipe produces an ultra-rich and silky-smooth result. It is versatile enough for piping and spreading on cakes and cupcakes. The recipe only takes a few minutes to make and about an hour for it to cool down to the consistency needed for adorning your creations.
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Do you ever wonder when eating a cake or cupcake if you should eat the icing or the cake first? I do when it comes to cupcakes especially when I see a huge swirl of dark chocolate icing!
I use this recipe daily in the bakery and my customers ask for it time and again on their cakes. Once the icing cools down it is easily spreadable and will hold it's shape when piping. Additionally, it is not too sweet nor is it bitter.
Ingredients
Gather the following ingredients to make this fudge icing recipe:
Only a few ingredients are needed for the fudge icing recipe - bittersweet chocolate, heavy whipping cream, light corn syrup and softened butter.
- Chocolate - Use a high-quality bittersweet chocolate. Yes, good chocolate is pricy, but the end result is worth it. Bittersweet chocolate chips may be used and you will still achieve a nice icing - but please don't use milk chocolate chips.
- Butter - Use a softened, unsalted butter for the recipe as it will incorporate into the mixture easier.
- Heavy cream
- Light corn syrup
Instructions
Check out my step-by-step video which visually walks you through the process to create this recipe.
1 - Combine heavy cream and corn syrup in a heat-proof liquid measuring cup. Bring to a boil in the microwave. Watch this closely as once it starts to boil it needs to be removed immediately else you will spend the next 10 minutes cleaning your microwave! Alternatively, heat the cream and corn syrup over your stovetop in a saucepan.
2 - Immediately pour boiling cream mixture over the chocolate pieces and allow to rest for 5 minutes. This will soften the chocolate a bit and make the mixing process easier. Gently stir the cream and chocolate until the mixture is smooth.
3 - Next, add softened butter and stir until smooth. Set the icing aside and let it rest at room temperature until it reaches the consistency of a creamy peanut butter - this will take approximately an hour. To speed up the process, place the bowl in the refrigerator and stir every 5 minutes.
Note: If it becomes too hard simply heat it in the microwave for 20 seconds on 50% power. Your icing is now ready for use!
Equipment
No mixer is required to make this chocolate fudge icing recipe. Just the following items:
- Bowl
- Spatula
- Measure cups and spoons (a food scale is helpful for accurately measuring chocolate)
- Saucepan or microwave safe dish to boil cream and corn syrup
More icing recipes
Check out more of my icing recipes:
I hope you enjoy this chocolate fudge icing as much as my family and friends have over the years!
📋 Recipe
Fudge Icing Recipe Recipe
Equipment
- Bowls, measuring cups and spoons
- Microwave-safe bowl or a saucepan to boil cream
Ingredients
- 1 Cup Heavy Cream
- ¼ Cup Light Corn Syrup
- 12 Ounces Bittersweet Chocolate chopped in chunks
- 6 Tablespoons Unsalted Butter softened and cut into ¼" cubes
Instructions
- Place chocolate in a large heat-resistant bowl.12 Ounces Bittersweet Chocolate
- Combine heavy cream and corn syrup in a microwave safe dish. Place in microwave and bring to a low boil. (alternatively, heat in a saucepan over your stove top).1 Cup Heavy Cream, ¼ Cup Light Corn Syrup
- Pour cream/corn syrup over chocolate. Let stand for 5 minutes, then whisk until smooth.
- Add softened butter to bowl. Stir until smooth.6 Tablespoons Unsalted Butter
- Allow icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately 1 hour).
Alan W says
Easy and not overly sweet. Glad it used lots of chocolate and butter vs lots of sugar!
Andy Thomps says
nom nom! Finally a fudge icing that isn't loaded with sugar - tastes fudgy.