Need a rich, silky, creamy, chocolatey, fudgey, yummy, oh my frosting recipe? You found it with this Hot Fudge Frosting Recipe.
I picked up this recipe back in the early 90’s when I worked at Draegers Supermarket in the bakery department. It is really simple to make and is amazingly rich and creamy. I had this as my once a month cheat yesterday paired with the dark chocolate cake and it was worth every ounce I gained.
I also used to like to make ice cream cakes and pies like I did when I worked at Baskin Robbins. This is a great copycat recipe for the fudge frosting used on the cakes and pies, like the border used on the Grasshopper Pie.
Did I say this was to die for yet? That I can’t wait until next month where I might just make a grasshopper pie? oh my.
Enjoy!
Hot Fudge Frosting
Print recipe
| By author | Dish Ditty Recipes |
Ingredients
- 2 cups Heavy Whipping Cream
- 2 3/4 cups Sugar
- 6 teaspoons Vanilla
- 12oz Unsweetened Dark Chocolate (chopped coarsely to help melt faster)
- 8oz Butter
Note
Make this a day in advance as it takes a while for it to cool and set. Refrigerate cake after frosting and decorating.
Directions
| Step 1 | |
| In saucepan, combine cream and sugar. Cook over medium heat until it just comes to a boil. Do not boil. | |
| Step 2 | |
| Remove from heat. Whisk in chocolate until dissolved. Add vanilla and butter. Mix until butter is dissolved. Let cool before using as a frosting. Serve hot when using as hot fudge. | |
Hot Fudge Frosting
4 Replies to "Hot Fudge Frosting Recipe"
Elizabeth May 12, 2020 (7:17 pm)
Can this be whipped once it’s cooled, for a fluffier frosting?
Dish Ditty June 26, 2020 (8:19 am)
I would cool but not refrigerate if you want to whip it. I’ve never tried to whip it but let me know if you try it!
Lindsey August 15, 2020 (8:52 am)
This doesn’t say how much it makes. How big of cake can this cover? Also how long can you storage it before it goes bad?
Dish Ditty August 29, 2020 (7:38 pm)
This will cover a standard 2 layer 8″ cake.