Classic Chocolate Fudge Frosting

While this is easy to make, the consistency can vary slightly based on how you measure the powdered sugar and how much milk is used.

• If the frosting is lumpy, keep beating until it is smooth. Be sure to use softened butter before starting. Here’s a tutorial on
• If the frosting is grainy, add more milk. Start with 1–2 teaspoons at a time, and add more if needed.
• If the frosting looks wet, add more powdered sugar. Start with 2–3 tablespoons at a time, and add more if needed.

Kate’s Tips and Tricks

I like using an offset spatula (pictured above) for spreading the frosting. It spreads so much more easily than using a butter knife.

I use the “small cake” instructions in recipe card for frosting cookies (like Cocoa Drops) and a 9×9-inch pan of brownies. I use the “large cake” instructions for frosting 13×9-inch cakes and two-layer cakes.

The frosting will keep at room temperature for several days, so you can store frosted cakes and frosted cookies on the countertop, tightly covered.

The frosting by itself will keep in the refrigerator, tightly covered, for several days. Beat it with a hand mixer again before frosting your baked goods.