Hi, chitlins! I’m back! Oh gosh I had such a great vacation. We travelled from San Diego up to San Francisco and I even got to dip my toes into Sonoma. I can’t even begin to express how badly I want to move out there. I’m determined to make it happen.
Anyhoodle, that has nothing to do with this epic fudge frosting that I’m sharing today.
Back before I went on a wild and free vacation, I planned, baked, and executed an epic surprise party for my parents who both had milestones birthdays this year. Part of the surprise included two cakes that I baked and forced The BF to carefully transport and set up an hour away. Nothing says love and trust like forcing your boyfriend to transport two very important, very fragile cakes, on a hot day, over an hour to their destination. Nothing.
He’s still living, and even came on vacation with me, so obviously he did pretty well.
Let’s talk about this frosting, because it will blow your mind how easy it is to make. All you need is butter, powdered sugar, melted chocolate, and a splash of vanilla. Kapow! For reals. Because you add so much powdered sugar to get the right consistency I suggest using a bittersweet or darker chocolate (between 60% – 72%) to help offset the sweetness. Vanilla helps temper the flavor of a darker chocolate if it’s too rich for you.
Everyone at the party kept commenting that the frosting reminded them of something from their childhood or that their grandmother’s used to make. I’m pretty proud of that. Especially since it is so much easier and faster than making a classic buttercream. Win. Win. Win.
- 2 lbs powdered sugar
- 1 cup (2 sticks) butter, softened
- 4 oz bittersweet or semi-sweet chocolate, melted and cooled
- 2 tsp vanilla
- In the bowl of a stand mixer with the paddle attachment or with a hand held mixer beat the butter until creamy and the consistency of mayonnaise.
- Beat in 1 cup of powdered sugar until fully combined.
- Add the melted chocolate and vanilla and beat until creamy.
- Add the powdered sugar a cup at a time until frosting is spreadable, it took me about 1½ lbs. If it's too soft you can chill it before frosting. If you add too much powdered sugar just thin with a little milk or cream.
- Refrigerate for several hours to help set the forsting.