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Fudgy Chocolate Buttercream Frosting

Source of Recipe

My own concoction


Recipe Introduction

I love Abigail Johnson Dodge's Fudgy Frosting, but it is a bit loose for piping and I think that pure buttercream is a little stiff and not as tasty as I'd like it to be. So I decided to combine the two. You want 2 batches of the buttercream to one batch of the fudge frosting. It is perfect - stiff enough to pipe, but gooey and rich and intensely chocolaty. This frosting freezes very well. Makes more than enough to fill and frost a 2 or 3 layer cake. Note for myself: For a three layer sheet cake (1/2 sheet pan size) I used 2 batches of the fudge and 6 batches of the buttercream. This was enough for filling, frosting and piping decorations with about 1 1/2 c. leftover.

List of Ingredients

FUDGE FROSTING:
8 oz. bittersweet chocolate, finely chopped
8 T. sweet butter, cut into 4 pieces
1 c. sweetened condensed milk
1/4 c. light corn syrup
1 t. vanilla
Pinch of table salt

BUTTERCREAM:
1 1/2 c. 10X - sifted
1/4 c. butter, softened
1 pinch salt
1 1/2 oz. unsweetened chocolate, melted & cooled
1 1/2 T. milk
1 t. vanilla



Recipe

FUDGE FROSTING:
Melt chocolate and butter in microwave. Put into the bowl of a stand mixer. Add the condensed milk, corn syrup, vanilla and salt. Whip until well blended. Whip at high speed for a few seconds. Do this periodically until it cools and thickens. This will take as much as an hour to get it to the consistancy you need for a frosting.

BUTTERCREAM:
In a small bowl mix at medium speed the sugar, butter and salt until light and fluffy. Add the melted chocolate, milk and vanilla, beating until well blended.

Mix the two frostings together until completely incorporated.