Fudge Frosting

This frosting goes with our Chocolate Roulade with White Chocolate Mousse and Fudge Frosting.

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Winter 2004


  • 3 1/2 cups confectioners’ sugar
  • 1 cup unsweetened cocoa powder
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract


  1. Sift sugar and cocoa powder into the bowl of an electric mixer fitted with the paddle attachment. Add the butter, milk, and vanilla; beat until smooth. If not using immediately, store frosting in an airtight container in refrigerator. Before using, bring to room temperature, and beat until smooth.


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