Of course! This Classic Southern Fudge Frosting (also known as ” boiled frosting” or ” fudge icing”) is a staple for many Southern cakes, like Red Velvet, Coca-Cola Cake, or Texas Sheet Cake. It’s rich, chocolatey, and has a unique fudgy, almost candy-like texture that sets as it cools.
The key to its signature texture is cooking the ingredients on the stovetop and then beating the mixture as it cools.
—
Classic Southern Fudge Frosting
This recipe makes enough to generously frost a 9×13 inch sheet cake or a two-layer 8-inch cake.
Ingredients
· ½ cup (1 stick / 113g) unsalted butter
· 4 tablespoons (about 24g) unsweetened cocoa powder (natural, not Dutch-process)
· 6 tablespoons (90ml) whole milk or evaporated milk (evaporated milk makes it richer)
· 1 teaspoon vanilla extract
· Pinch of salt
· 3 ½ – 4 cups (420g – 480g) powdered sugar, sifted
· 1 cup (120g) chopped pecans or walnuts (optional, but highly traditional)
—
Instructions
1. Combine and Boil:
· In a medium saucepan over medium heat, combine the butter, cocoa powder, and milk.
· Whisk constantly until the butter melts and the mixture comes to a full, rolling boil. Let it boil for exactly 1 minute, whisking continuously. This step is crucial for the right consistency.
2. Remove from Heat and Flavor:
· Immediately remove the pan from the heat.
· Stir in the vanilla extract and a pinch of salt.
3. Incorporate Powdered Sugar:
· Gradually whisk in the sifted powdered sugar, about one cup at a time, until the frosting is smooth and has thickened to a pourable consistency. You may not need all 4 cups, so add until it reaches your desired thickness.
· If using nuts, stir them in at this point.
4. Frost Immediately:
· This frosting sets quickly as it cools!
· Immediately pour and spread the warm frosting onto your completely cooled cake. Work relatively fast, as it will begin to develop a delicious fudgy shell.
5. Let Set:
· Allow the frosting to set completely at room temperature for at least 30-60 minutes before slicing the cake.
—
Key Tips for Success (The Southern Secrets)
· Sift Your Sugar: This is non-negotiable. Lumps in your powdered sugar will result in a grainy frosting. Sifting ensures it’s perfectly smooth.
· The One-Minute Boil: Don’t skip boiling the mixture for the full minute. This cooks the cocoa powder and ensures the frosting will set with the proper fudgy texture.
· Cool Cake, Warm Frosting: Your cake must be completely cool before you add this warm frosting. Otherwise, it will melt and become a mess.
· Evaporated Milk: For an even richer, creamier flavor, use evaporated milk instead of regular milk. It’s a classic Southern trick.
· Consistency: The frosting should be thin enough to pour easily but thick enough to coat the back of a spoon. If it becomes too thick as you work, you can add a tiny splash of warm milk to loosen it.
· Nuts: Toasting the pecans or walnuts beforehand in a dry skillet for a few minutes will dramatically enhance their flavor.
Common Cakes for This Frosting:
· Red Velvet Cake
· Texas Sheet Cake
· Coca-Cola Cake
· German Chocolate Cake (as a alternative to the coconut-pecan frosting)
· Simple Chocolate Sheet Cake
· Brownies (spread on top before cutting)
This frosting is a true taste of Southern hospitality. Enjoy