Cocoa Fudge Frosting
Posted: 11 November 2008 11:30 AM   [ Ignore ]
Total Posts:  18
Joined  2007-11-18

hey guys, can anyone share a cocoa fudge frosting recipe??? sumtng that uses cocoa powder might be good… sumtng not too sweet but still chocolate-y… i know there are some recipes on the net, but i want a tried and tested recipe… hope you can help… tnx

Posted: 12 November 2008 03:28 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Total Posts:  1012
Joined  2007-11-21

I have a recipe for chocolate butter cream.  It is on this blog/forum and if you search you will find it.  It isn’t really a fudge but it may be what you are looking for…not too sweet but chocolatey.  It doesn’t overwhelm cake flavors at all.

Posted: 12 November 2008 03:33 PM   [ Ignore ]   [ # 2 ]
Sr. Member
Total Posts:  1012
Joined  2007-11-21

I can vouch for bill, the chocolate buttercream recipe is delicious - here it is:

Bills Chocolate Buttercream

Hi…it?s Bill. I?ve got the Chocolate Buttercream recipe for you (and
anyone else who is interested). My friend who gave it to me said it
was from gourmet magazine…not sure when or how old it is. It is very
similar to the Chocolate variation of the Mousseline Buttercream in
The Cake Bible ... with a little more chocolate and some cocoa powder.
Many people in my family find Ganache too aggressive as a frosting and
I like something a little more chocolaty than the regular chocolate
mousseline…so I?ve been using it a lot. I especially like it pared
with with chocolate fudge cake in the cake bible.

8 oz bittersweet chocolate
1/2 cup water
1 cup sugar
4 large egg whites
Pinch of Salt
1/2 teaspoon cream of Tartar
1 pound of unsalted butter, softened
1/3 cup (29 grams) unsweetened cocoa powder.

Just in brief…the method is the same as any buttercream: Melt the
chocolate over simmering water and allow to cool. Combine water and
sugar, bring to 248 degrees, Meanwhile, beat egg whites with pinch of
salt until foamy, add cream of tartar and beat until just holds stiff
peaks. Add syrup to whites and beat until cool. Beat in the butter, a
table spoon at a time. Sift cocoa powder onto the butter cream and
beat at low speed until combined. Increase the speed to medium and
beat in the melted chocolate.

Posted by: Bill | September 25, 2007 12:38 PM

I found the post and I pasted it here.  This is my go-to chocolate frosting recipe.  If you’ve never made a butter cream before, you might want to check the recipes in Rose’s The Cake Bible…just be sure that you don’t add the hot syrup all at once, be sure the egg white/syrup is cool before adding the butter, and be sure you add the butter gradually.

Good luck and I hope this helps.

Posted: 30 October 2013 04:55 PM   [ Ignore ]   [ # 3 ]
Total Posts:  76
Joined  2011-04-30

Hello, Bill

Can you please tell me the size of the cake this recipe will fill and frost? I make 4 layer - 8” round cakes. Please give me an idea how much I should make for a 4-layer, 8” and 10” round cakes. TCB chart for buttercreams do not indicate if the buttercream amounts to fill and frost cakes are for a two or four layer cake. Can I use the same chart if I want to use ganache instead of bc?


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