Chocolate Fudge Frosting Recipe - The Cookie Rookie® (2024)

FAQs

Why is my frosting so runny? ›

Frosting is too runny.

This could be because the butter was too soft or you added too much milk if it is buttercream frosting or it could be that you have overbeaten it if you're making cream cheese frosting. Also, a hot kitchen can make frostings go runny, so be mindful of the temperature.

To thicken the doctored frosting, beat in sifted powdered sugar, 1/4 cup at a time.

Flour can only be used for heated frostings, as raw flour must be cooked. But if you will be warming your frosting on the stovetop, you can add 1-3 teaspoon of flour to give it a thicker consistency.

These thickening agents include: cornstarch, gelatin, cream cheese, cocoa powder, cold heavy cream, tapioca, arrowroot starch, flour and even butter. I'd suggest you cool the frosting to see if that'll make it a bit stiffer.

When you make the icing it should have a thick but pourable consistency and if it is too thin then it may also not set. If you are using a spreadable type of butter it may not set as well as this type of butter has extra water and vegetable oils in it, which makes it soft to spread but means the icing will not set.

Instead, if you find yourself with runny icing, there's a trick that doesn't involve altering your recipe at all: Simply chill your frosting in the fridge to firm it back up to an undeniably silky, thick consistency.

Other smooth ingredients that you can add to amp up a canned frosting are peanut butter (or any nut butter of your choosing), fruit preserves or jam, nutella, marshmallow creme, cookie butter, or a citrus curd.

Add powdered sugar

If the frosting has not reached your desired thickness after chilling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.

Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

If your finished frosting is too runny, per LeafTV, you can combine cornstarch with one or two tablespoons of milk before adding it to the frosting to thicken the whole thing up. The amount you should use depends on the amount of sugar in the recipe, as you don't want to actually be able to taste the cornstarch.

How thick should icing be? ›

If you stick your spatula into the buttercream, your frosting should maintain a stiff peak. If your buttercream is too thick and can't flow through a piping tip, add more milk – about 1 teaspoon at a time – to slightly thin it out.

Both icing and frosting are garnitures. Room temperature always is a must for frosting ingredients. There are difference between butter and shortening, both of them are not in the same temperature. If your frosting tend to be too warm or too cold it will appear grainy or chunky.

Use powdered sugar to easily thicken the buttercream frosting. Add the powdered sugar 1–2 US tbsp (15–30 ml) at a time. Mix the powdered sugar into the frosting using an electric mixer or handheld whisk, making sure it's thoroughly integrated.

Another trick I use is to put the frosting in the fridge for a bit. I just cover the bowl with some plastic wrap and let it sit for about 30 minutes. The cool air helps it get a bit firmer. Then, I give it a good stir and check if it's thick enough.