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1 Chocolate Fudge Frosting

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Chocolate Fudge Frosting

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Ingredients

  • 400 g raw sugar
  • 100 g Butter
  • 75 g water
  • 40 g cocoa powder
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  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Place 150g sugar into TM bowl and mill 30sec sp9 to get icing sugar. Set aside.

    Add another 150g sugar to TM bowl and mill 30sec sp9  Set aside.

    Place 100g sugar into TM bowl and mill 4sec sp 9

    Add butter, water and cocoa and cook 6mins 90deg sp 3

    Return all icing sugar to bowl and mix 30secs sp 5

    Remove frosting mixture from bowl and refridgerate for 30 mins or until icing has thickened.

    Briefly beat with a spoon before spreading on your cake. 

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Tip

mixture is quite runny when first made. it will thicken as it cools.

beating before applying to cake is important as this is what gives the mixture its fudgey texture

This recipe will give more than enough frosting for a large 27 x 33cm cake

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great frosting! ...

    Submitted by lu and thermo on 22. June 2019 - 21:38.

    Great frosting!
    I halved the recipe for a 20 x 20cm cake and it was a good amount. After a half hr in the fridge mine was still runny so I popped it in the freezer and it was then firmer and I could beat it with a spoon. Next time I’ll pop it straight in the freezer.

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  • I’ve made this twice & each time it’s been...

    Submitted by CeceG on 11. February 2018 - 19:44.

    I’ve made this twice & each time it’s been disappointing & too runny.

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  • I've used icing sugar instead

    Submitted by ThermieMummaofTwo on 11. September 2016 - 11:45.

    I've used icing sugar instead of milling it and made sure to use the raw sugar for the last 100 grams because that's a different texture and the frosting turned out just the same as when I milled raw sugar as per the steps

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  • could you use icing sugar if

    Submitted by AngenEve on 23. March 2016 - 23:03.

    could you use icing sugar if you have left over instead of raw ? will it still give the same fudgy texture

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  • Forgot to rate

    Submitted by mellietopaz on 3. August 2015 - 10:55.

    Forgot to rate

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  • Really yummy icing, I'll be

    Submitted by mellietopaz on 3. August 2015 - 10:54.

    Really yummy icing, I'll be using this one all the time now too  tmrc_emoticons.)

    mine needed a bit longer to cool before it beat up nice and fudgy, still was a bit too runny after half an hour (I cut it fine, made the icing a bit later than intended) no problem though, it meant that my 5 year old got to put 100s and 1000s on the cake and they stuck on much better to a runnier icing!

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  • This is the only chocolate

    Submitted by bec883 on 7. July 2014 - 12:36.

    This is the only chocolate frosting recipe I will ever use again I think! It is SO good! The only downside is trying not to eat it all before it gets on the cake tmrc_emoticons.( It has a beautiful rich chocolatey flavour and gorgeous fudgey texture. I cant imagine there being a better recipe!

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  • Thanks for your feedback -

    Submitted by Nikki Banks on 24. March 2014 - 09:40.

    Thanks for your feedback - yes this recipe quantity is for a large 20cm x 30cm cake as stated also a key part of this recipe is that it (very runny mixture) must be refridgerated and then once it is cold, beaten to a fudge consistancy - it would definitely have been too runny to use if this step was missed. Glad you liked it in the end

    Nikki Banks -Business Development Manager - East Metro, Wheatbelt, Goldfields, Midwest, Gascoyne, Pilbara, Kimberley, WA


    follow me on Facebook and Twitter @ThermoNikki

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  • Very disappointed in my trial

    Submitted by Chopsuey on 24. March 2014 - 06:59.

    Very disappointed in my trial of this frosting. Was way too runny and I needed to add heaps more icing sugar to help the consistency. Not too sure what I did wrong but my final result was good. Had to freeze at least half as I had far too much in the end. iced the Magic bean cake and it was a hit. Thanks for sharing.  tmrc_emoticons.8)

    Ciao, Chopsuey! 

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  • Thanks for the quick reply.

    Submitted by Glassy on 18. October 2013 - 10:29.

    Thanks for the quick reply.  I need it for 12 cupcakes.

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  • It makes a large amount -

    Submitted by Nikki Banks on 18. October 2013 - 09:49.

    It makes a large amount - enough to generously cover a 20 x 30cm  rectangular cake and the sugar plays a big part in the texture of the frostng. You could definitely try reducing it and let us know how you go  tmrc_emoticons.)

    Nikki Banks -Business Development Manager - East Metro, Wheatbelt, Goldfields, Midwest, Gascoyne, Pilbara, Kimberley, WA


    follow me on Facebook and Twitter @ThermoNikki

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  • Does it really need 400g of

    Submitted by Glassy on 18. October 2013 - 09:16.

    Does it really need 400g of sugar?

     

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  • Nice frosting, great

    Submitted by Duncan on 28. July 2013 - 17:32.

    Nice frosting, great quantity.

     

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  • Perfect for the EDC chocolate

    Submitted by tunesm on 26. December 2012 - 23:39.

    Perfect for the EDC chocolate cake. Lovely thick sweet icing. You must complete the full 30 mins in the fridge and beat it with a spoon. Yum!

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  • Love this frosting!!!  

    Submitted by traceyG on 29. September 2012 - 12:40.

    Love this frosting!!! tmrc_emoticons.;)

     

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  • I totally got distracted

    Submitted by Weids on 17. July 2012 - 19:43.

    I totally got distracted while doing this... gotta love that you can do it wrong and it still turns out sensationally. Really does need the fridge time to thicken up.

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