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 peanut-buttery 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 shape when piping. Additionally, it is not too sweet nor is it bitter.
Only a few ingredients are needed for this recipe – bittersweet chocolate, heavy whipping cream, light corn syrup and softened butter. No fancy equipment is required – just a bowl, a spatula and a liquid measuring cup. Check out my step-by-step video which visually walks you through the process to create this recipe.
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.
Preparing the Ingredients
Measure all your ingredients before starting the recipe – after all you only need four ingredients! Use a softened, unsalted butter for the recipe as it will incorporate into the mixture easier.
Mixing the Icing
Combine the heavy cream and light 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 the stovetop in a saucepan.
Immediately pour the 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. Now add the 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. If it becomes too hard simply heat it in the microwave for 20 seconds on 50% power. Your icing is now ready for use!
Fudge Icing Recipe
- 1 Liquid Measuring Cup
- 8 Fluid Ounces Heavy Cream (1 Cup)
- 2 Fluid Ounces Light Corn Syrup (¼ Cup)
- 350 Grams Bittersweet Chocolate, chopped in chunks (12 ounces)
- 85 Grams Unsalted Butter, room temperature (6 Tbsp / ¾ Stick)
- Place the chocolate in a bowl.
- Combine cream and corn syrup and bring to a boil.
- Pour cream/corn syrup over chocolate. Let stand for 5 minutes, then whisk until smooth.
- Add softened butter and stir until smooth.
- Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe.