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Vegan Fudge Icing Recipe

October 31, 2018 By Gretchen 21 Comments

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!

5.0 from 1 reviews
Vegan Fudge Icing Recipe
 
Print
Prep time
20 mins
Total time
20 mins
 
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
  1. 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.
  2. 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.
  3. Add the vanilla extract
  4. Add the Vegetable Oil and Solid Vegetable Shortening and mix well.
  5. Add the corn syrup and the softened butter, mix smooth.
  6. Add the sifted confectioners sugar a little bit at a time and mix until smooth.
  7. Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
3.5.3226

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Filed Under: All Recipes, Icings and Fillings

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Reader Interactions

Comments

  1. ff

    October 31, 2018 at 3:47 am

    How well does it freeze?

    Reply
    • Gretchen

      October 31, 2018 at 3:48 am

      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

      Reply
  2. Terri

    November 12, 2018 at 6:12 am

    Sweet Baby Jesus! Your website,videos,and recipes are the real dream come true. Thank you for sharing and for going vegan!

    Reply
    • Gretchen

      November 12, 2018 at 3:51 pm

      awe thank you too!!

      Reply
  3. Christi

    December 4, 2018 at 10:38 pm

    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

    Reply
    • Gretchen

      December 5, 2018 at 1:44 am

      awesome! thanks Christi!

      Reply
  4. Lindsey

    April 10, 2019 at 1:45 pm

    Hello!
    Is it ok to use agave instead of corn syrup in this recipe?

    Reply
    • Gretchen

      April 10, 2019 at 2:25 pm

      yes!

      Reply
  5. Michelle Marchesini

    January 9, 2020 at 11:38 pm

    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.

    Reply
    • Gretchen

      January 10, 2020 at 6:50 pm

      Hi Great thanks! Well it depends on how much you want to ice them! πŸ˜€
      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

      Reply
  6. Lucy

    July 3, 2020 at 4:02 am

    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

    Reply
    • Gretchen

      July 3, 2020 at 5:55 pm

      YES! it is exactly the same recipe!

      Reply
  7. River

    July 20, 2020 at 4:18 pm

    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

    Reply
    • Gretchen

      July 20, 2020 at 4:24 pm

      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)

      Reply
      • River

        July 22, 2020 at 1:39 am

        thanks Gretchen – really appreciate all you do

        Reply
  8. Cathy

    September 17, 2020 at 10:38 am

    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

    Reply
    • Gretchen

      September 17, 2020 at 2:34 pm

      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

      Reply
  9. Mansi

    September 28, 2020 at 4:21 pm

    i love all your recipes. Have been following you since non vegan days πŸ™‚
    which icing recipes are perfect to create a fondant cake?

    Reply
    • Gretchen

      September 28, 2020 at 5:27 pm

      Hi Thank you!! CLICK HERE for the best buttercream options!

      Reply
  10. Sarasuati Dominguez

    October 29, 2020 at 12:26 pm

    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.

    Reply
    • Gretchen

      October 29, 2020 at 2:29 pm

      If you are just frosting and NOT filling? It’s going to be extra, but you could HALF the recipe OR freeze excess πŸ™‚

      Reply

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