Fudge Frosting

By Linda West Eckhardt

Updated May 19, 2025

Total Time
15 minutes
Rating
5(42)
Comments
Read comments

This simple fudge frosting was published in the Times in 1981 alongside a recipe for sauerkraut cake, which as the name suggests, is made with the fermented cabbage.

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Ingredients

Yield:About 2 ¼ cups (enough for one 8-inch 2-layer cake, one 9- by 13-inch cake or 12 cupcakes)
  • ¾cup cocoa
  • Pinch of salt
  • 2cups powdered sugar
  • ½cup butter
  • 1teaspoon vanilla
  • ¾cup whipping cream
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

243 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 2 grams protein; 24 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine cocoa, salt and sugar.

  2. Step 2

    Cream butter and vanilla. Add cream.

  3. Step 3

    Combine sugar mixture and cream mixture a little at a time, then beat two minutes at high speed with an electric mixer.

  4. Step 4

    Spread on cooled cake.

Tip
  • Another way to make this butter-cream frosting is to toss all ingredients at once into processor and process about 30 seconds or until perfectly smooth and glossy.

Ratings

5 out of 5
42 user ratings
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Comments

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cream

Cream 3T of cream into butter/vanilla mix. Then add a little bit of cream as necessary when adding dry ingredients.

DR

This recipe works really well if you significantly reduce the whipped cream. You only really need 2-3 tablespoons. Also, I doubled the recipe to ice a two layer 9" cake. The icing was nice and stiff but melts in your mouth and didn't overwhelm the cake, and I also eliminated the cocoa and just made a nice vanilla variant.

karen

Well this tastes good it does not stand up to being on a cake. It’s far too soft. Other buttercream recipes seem to have much less liquid.

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