Mama's Quicker Fudge Frosting

Total Time:
8 min
3 min
5 min

frosting for 1 layer cake or 8 to 12 cup cakes

  • 1 stick butter or margarine
  • 3 tablespoons cocoa
  • 1/3 cup milk
  • 1 box powdered sugar
  • 1 teaspoon vanilla
  • 1 cup nuts, chopped (optional)
  • In a saucepan, combine butter, cocoa, and milk; bring to a boil. Add sugar and vanilla; beat well until smooth.

  • Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency. Frost cake and sprinkle on nuts, if desired.

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3.7 28
Perfect recipe!  I followed the instructions exactly - consistency and taste were on-point.  Best part was that all my ingredients were already in my cupboard!  I couldn't believe how fast and easy it was. When warm it is very silky, but hardens when it cools, like a glaze. Delicious.  Very happy! item not reviewed by moderator and published
I love fudge frosting but usually stay away from it due to the trouble to make it and mine always ends up too thick to spread.  This, however, was outstanding!  Very simple and was so delicious and SPREADABLE!  If you are using this for the layers in between a 9" 2 layer cake you won't have enough.  I used a different filling for in between my cake layers, and there was just about enough for top & sides so maybe increase to 1 1/2 times the recipe if you are using in between layers.  item not reviewed by moderator and published
I almost didn't try this due to several negative reviews, but glad I did! Followed the recipe to a tee using 4.5 cups of powdered auger and it was the quickest, easiest, creamiest and most delicious frosting ever! As I frosted the cake I followed Paula's advice and added a drop of water several times as needed. Cake looks beautiful! item not reviewed by moderator and published
1 box powdered sugar? Is that a five pound box or a ten pound box? item not reviewed by moderator and published
Excellent and easy recipe! I used 2.5 cups of sugar and half and half to replace milk. It literally tasted like fudge with a perfect frosting consistency. Put it in the refrigerator overnight to serve for a birthday the next day. Doubled the recipe and had leftover frosting for a round 2 layer cake! This will be a regular truly fudge frosting recipe! item not reviewed by moderator and published
I made this recipe with buttermilk and it turned out great! item not reviewed by moderator and published
Great recipe. Reminds me of frosting my grandmother used to make. I make a three layer Hot Milk Cake and use this for the frosting. It is always a hit. If the icing is runny, it is because it wasn't cooked long enough. item not reviewed by moderator and published
I agree with Baker Gal. I don't understand what went wrong. Perhaps not boiling the first three ingredients? item not reviewed by moderator and published
Taste is fudgy great, however; it was as runny as soup even though I had every measurement and every step exact. Try and figure? It became ice cream topping. item not reviewed by moderator and published
Sounds good gonna have to try it... Love Ya Paula Deen... item not reviewed by moderator and published
One of the easiest, richest, and best fudge frosting recipes I've ever used. Beats a canned frosting hands down and is much cheaper, too! item not reviewed by moderator and published
This frosting was not good,it was to sweet and just didnt have a good flavor. I would rather use frosting from the grocery store. Even my kids that usually like evert thing sweet didnt like it. item not reviewed by moderator and published
I've made this recipe twice, and it comes out pretty good. The 1 lb box of sugar is 3.5 to 4 cups, depending on how much you pack the sugar when scooping. I prefer to use a bit less, say 2.5 cups of sugar, which leaves it dark and smooth like a ganache. Even if it looks thin, the frosting does set up thicker as it dries. Mine doesn't taste like ham! item not reviewed by moderator and published
I went looking for a fudge tasting chocolate frosting and made this one. I made half a batch. It was easy to make but runny, so I added a cup and a half more sugar. If I were making it again I'd only use a cup more sugar because when it cooled it slid off the brownies I was putting it on. I had to use my fingers to pat it on. The frosting gets thicker as it cools down. The taste wasn't extraordinary. It tasted like any other chocolate frosting. Actually my chocolate butter cream tastes better and my chocolate whipped frosting even better, but I want a real fudgy frosting. I will keep looking. item not reviewed by moderator and published
I don't know why, because the pan I used was perfectly clean, but this "frosting" tasted like HAM! Also, it was very runny...more like a glaze than a frosting. I was extremely disappointed with this recipe and absolutely nothing could save it. item not reviewed by moderator and published
I have a friend who was born 12/26. I will be at her house tomorrow. She loves my cakes and asked me to bring her birthday cake to her house tomorrow. She also loves Lady Deen. I think half the menu tomorrow came from Lady Deen. Anway, she wanted a chocolate on chocolate cake. This is the holidays so I wanted to go way over the top. I made 4 layers of cake -- with half and half and butter y'all (not making fun of Lady Deen, I was born and raised in GA too!). I put whipped cream frosting in between the layers, so to get some depth to it. Then I went looking for fudge frosting and found this one. I used half and half instead of butter (again it is the holidays and besides I only by 1% milk). I used 2 squares of unsweetend baking chocolate instead of cocoa. I beat it good and spread half on the outside to seal in the crumbs. I let it set up and in the meantime I had made boiled custard (lots of eggs, sugar, full milk, cream and more half and half) for another Christmas event. Since this icing doesn't get that glossy touch I wanted I added some of the custard to the bowl and beat the good. That spread like a mousse across that fudge layer. It is a nice light chocolate gloss that was smooth as...well butter! I don't want to wait until tomorrow to taste this all together. Two bites of the "mousse" version of the frosting and it was RICH. I am going to remember this for the holidays that is for sure! I guess I know what our New Year's Resolutions will be :) Oh and Lady Deen, we are having a Smithfield ham tomorrow too, I wil be careful to duck if anyone looks like they may throw it. MERRY CHRISTMAS Y'ALL! item not reviewed by moderator and published
I am just an ordinary cook. I read the comments and listened to their advice. (Thanks for reminding me it is not rocket science!) From now on this is the only frosting that I will use. It was perfect and delicious - I really cannot see where some of the people went wrong! item not reviewed by moderator and published
This is my standby snaz-up anything frosting! I've made it literally dozens of times and it always turns out perfectly in just a few minutes. It's very thick and sets up quickly. You can make it without the nuts, but it just is NOT the same! To address a few others' comments...I too had to look up how much powdered sugar in a box since we buy it in bags here. I think it said 4 1/2 cups or something along that lines. However, it's frosting, not rocket science, so just add until it's the thickness you like. A stick of butter is 1/2 cup or 8 tablespoons, unless you use those Crisco butter sticks, which are 1cup or 16 ounces each. It tastes better with real butter though! The NY lady with thickening troubles may be facing altitude issues? item not reviewed by moderator and published
Paula, this was so delicious. I've been looking for this type of frosting a long time. I scraped the hot mixture into my mixer, then added sifted powdered sugar, and turned it on medium for a few minutes. It was thin at first, and I was out of sugar by that time, so had no more to add, but it got thicker and by the time I frosted the 13 x 9 cake it was perfect. The best thing about my cake was your frosting! item not reviewed by moderator and published
I am an accomplished home baker, and this had to be the worst frosting recipe i have ever used. I followed the directions, and when it was finished, it was very thin. I put it into the refrigerator to set up. When i took it out, it was thicker. When I iced the cake, the whole cake split in two!! I don't think the foodnetwoek tested this recipe. I was so upset, because i was taking it to a party and it was to late to make another one. This frosting is more of a glaze then a frosting. item not reviewed by moderator and published
this recipe rocks! i skipped the vanilla flavoring to get a darker chocolaty flavor and it tastes so good, except that i had to let the frosting cool overnight to get the typical cupcake frosting consistency. since you don't need a mixer for this recipe, it's very handy (because the mixer will be quite dirty from making cupcakes!). item not reviewed by moderator and published
I made a cake last night and used this frosting. It was delicious and worked perfectly. I iced the cake with a vanilla frosting and then poured this one over that. It ran down the sides a little bit which was what I wanted it to do and then it set nicely. I used a little less powdered sugar to make the frosting thinner. I've already had the recipe stolen even! Will make this one again no question about it. and for the person who asked about the powdered sugar you do use the whole box. item not reviewed by moderator and published
I know that powdered sugar usually comes in 16 oz. (1 lb.) boxes, but is that the amount to use? This should be a bit more specific! Can someone let me know if they made the frosting or saw the show? Thanks so much! item not reviewed by moderator and published
Great taste and so easy and quick! item not reviewed by moderator and published
I am looking forward to trying this recipe but I have a few questions. How many ounces/cups in a stick of butter/margarene and also in a box of powdered sugar? Lou Ottawa item not reviewed by moderator and published
I haven't tried this yet, but it has to be good. These are the same ingredients for my fudge that everybody loves. The recipe is the same except for the cocoa powder. the fudge takes 1/2 cup. I know I will make this the next time I need to frost something. And I know it will be good. Kathie Florissant, Mo item not reviewed by moderator and published
it was easy and very good item not reviewed by moderator and published
If you are looking for a really sweet and gooey fudgy frosting....this is it. It's great on brownies or cake. A couple tips for you as you make it: 1. When you are cooking the first part of the ingredients--they will separate and get really gross looking. Don't freak out! That's the time to take it off the heat. 2. When you pour in the powdered sugar, it's going to get all clumpy and you will think it's not going to all mix in. Fear about 30 seconds the powdered sugar will begin to melt down and it will all encorporate. I use a whisk to get it really smooth. item not reviewed by moderator and published
Once footnote...I was generous with the cocoa. Used heaping TBSP's. It was amazing! item not reviewed by moderator and published

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