Buddy Valastro's Chocolate Fudge Frosting
From the TLC Cake Boss site:
YIELD: Makes about 4 cups, enough to fill and ice one 9-inch Italian sponge cake.
NOTE: For a creamier frosting, use milk instead of water. You must refrigerate this frosting, as well as any cakes filled or iced with it. Let it come to room temperature before using, and whip briefly by hand to refresh it.
- 2 1/2 cups (5 sticks) unsalted butter, softened at room temperature
- 5 cups powered (10x) sugar
- 2/3 cup cocoa
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 tablespoons lukewarm water
Put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until smooth, with no lumps, approximately 3 minutes. With the motor running, add the sugar, one cup at a time, only adding the next cup after the first addition is absorbed.
Stop the machine and add the cocoa, vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to paddle until light and fluffy, 2-3 minutes.
The frosting will keep for up to 2 days in an airtight container at room temperature.