I wanted to make a separate blog post for my vegan fudge icing recipe because I use it in so many building on recipes projects.
I find myself constantly directing people who looking for that recipe specifically to my Fudge Cupcakes recipe or The Chocolate Fudge Cake and then you have to sift through an entire video just to find the part about how to mix the fudge.
So here it is: Specifically Fudge Icing recipe and video just for you!
Oh yeah before you ask, this icing is also a filling AND I use it to make my buttercream chocolate just by adding about a cup or less to the recipe at the last stage of mixing!
Vegan Fudge Icing Recipe
Prep time
Total time
Serves: 6 cups
Ingredients
- Granulated Sugar 5 Tablespoons (63g)
- Water 5 Tablespoons (75ml)
- Corn Syrup 2 Tablespoons (40g) (30ml)
- Unsweetened Cocoa Powder 1 Cup (90g)
- Vegetable Oil 2 Tablespoons (27g) (30ml)
- Solid Vegetable Shortening 2 Tablespoons (25g)
- Corn Syrup 4 Tablespoons (80g) (60ml)
- * you can sub glucose or golden syrup here
- Vegan Butter slightly softened 8 ounces (2 Sticks) (226g)
- Vanilla Extract 2 teaspoons
- Confectioner's Sugar or Icing Sugar 2 lbs (8 cups) (900g)
- Cold Water 4-6 Tablespoons to adjust the consistency
Instructions
- In a small pot on the stove, combine the first 3 ingredients and bring to a boil for about 2-3 minutes then pour into a bowl and allow to sit in the freezer to rapid cool while you gather the other ingredients.
- In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass.
- Add the vanilla extract
- Add the Vegetable Oil and Solid Vegetable Shortening and mix well.
- Add the corn syrup and the softened butter, mix smooth.
- Add the sifted confectioners sugar a little bit at a time and mix until smooth.
- Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
How well does it freeze?
Fine, just thaw it in the refrigerator overnight then let it get to room temperature for an hour or so before rewhipping, you may need to add another tbs or two of warm water to get it smooth and creamy
Sweet Baby Jesus! Your website,videos,and recipes are the real dream come true. Thank you for sharing and for going vegan!
awe thank you too!!
This is terrific Fudge Frosting. First Vegan attempt on my part. Super easy.
They never knew it was Vegan.
I’m glad I found your site! Thank you
Christi
awesome! thanks Christi!
Hello!
Is it ok to use agave instead of corn syrup in this recipe?
yes!
Hey Gretchen, so proud to find out you became a vegan and also very relieved, because I could never find a vegan version of brownies as good as your non vegan brownie XD Literally EVERYONE that has eaten your non vegan brownie here in Brazil was stunned!
I’m wondering, how many cupcakes or brownie pieces do 6 cups of icing cover? I’m planning to sell these here in Brazil! <3 Thank you for the wonderful recipes.
Hi Great thanks! Well it depends on how much you want to ice them! 😀
This recipe makes 6 cups- so you will have to estimate how much you will put on each one, then do a little division to get an accurate yield
Hello Gretchen! Is this recipe similar to the fudge that you had years ago? I made that one and loved it. I’m making a cake and I want to use it as a filling
YES! it is exactly the same recipe!
Hi Gretchen – a while ago I think I remember you talked about using chocolate chips in frosting. Can you say again what the problems might be? thanks
Chocolate chips are not meant to melt. They have added ingredients in them to keep them from melting away in (specifically) cookies which is what they were designed to do.
So, especially on the lower grade brands they have waxes and such.
It would probably be OK here, but again a more expensive chip will be the same as buying some real deal couverture. I get Baker’s Brand Chocolate bars (4oz bars for like $2.50) in my local ShopRite (and walmart has it too)
thanks Gretchen – really appreciate all you do
What else can we use apart from corn syrup? You mention agave but could you use for example xylitol? What liquid would you mix it with & what quantities? What else might we be able to use? Thank you
Hi Cathy, I have not personally used xylitol, but I am pretty sure it would work as a replacement for the cornsyrup here. I’d just add a bit more liquid (water) at the end as I show in the video to adjust the consistency.
But if you are trying to make this a low sugar recipe, I wouldn’t recommend that. There is such a large amount of confectioners sugar here, that even replacing JUST the cornsyrup part, what is that really going to do? Not much in the grand scheme of things.
For a lower sugar, WAY HEALTHIER version of a chocolate icing, you can use ganache instead. It’s easy, 2 ingredients- low sugar in comparison to this recipe. CLICK HERE
i love all your recipes. Have been following you since non vegan days 🙂
which icing recipes are perfect to create a fondant cake?
Hi Thank you!! CLICK HERE for the best buttercream options!
Hi Gretchen!
I wonder if this recipe is enough to frost an 8inch cake without to much leftovers. im making a birthday cake and wanted to have as little leftover frosting as i can, I always make to much.
If you are just frosting and NOT filling? It’s going to be extra, but you could HALF the recipe OR freeze excess 🙂
Is there any type of vegan butter you recommend. I was looking in the store and saw Becel for 2.50 and then earth balance for 5.50. Would it matter in this recipe?
It wouldn’t matter here, the only time I am sure to use Earth Balance with no subs in in a buttercream recipe- Earth Balance is the lowest moisture and will get hard in the fridge, no other one will do that (that I know of)