Need a rich, silky, creamy, chocolatey, fudgey, yummy, oh my frosting recipe? You found it with this Hot Fudge Frosting Recipe.
Hot Fudge Frosting
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| 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. | |
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!
Can this be whipped once it’s cooled, for a fluffier frosting?
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!
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?
This will cover a standard 2 layer 8″ cake.
I just got done making this to frost on my cake on Tuesday it seems to be creamy but runny will it harden up like a frosting am I suppose to put it in the frig to set up it tastes delicious but it not thick like a frosting I expected
Hmmm. I’l have to test the recipe and see what could be off for you. Thanks for your feedback!
How stiff does it get when chilled? how do you store it for chilling and how long does it last?
It is stiff enough to hold but you will want to keep your decorated cake refrigerated. It won’t make good roses or anything really detailed, but as you can see it’s great for borders and writing and stars and such.
I am dying to try this! Also, I am searching for BR frosting recipe!!! Where is it?!
This is close to BR frosting, but not exact. I love BR frosting as well.
Can’t wait to try this! Do you use salted or unsalted butter?
I use salted, but unsalted would work, just add a dash or two of salt to pop the chocolate flavor
I know you said cake needs refrigeration until ready to serve. I was hoping to use this only for filling of my cake, not for icing the cake /decorating. How soft do you think the filling would get if cake was left at room temp for an hour or so before serving? I’m concerned that it might get too soft and stick to cutting knife etc. Thanks!
It can be left out for an hour. If you are in a humid hot environment, definitely not that long. But in most homes it would be fine. It might stick to the knife a bit. Maybe rub olive oil on the knife? just a thought