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Devil’s Fudge Icing

Makes about 5 cups, or enough to fill and ice an 8- or 9-inch cake


  • 1 1/2 cups unsweetened cocoa powder
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup hot water
  • 2 1/4 cups confectioners’ sugar, sifted


  1. In a stand mixer fitted with the paddle attachment, cream together the cocoa powder and butter on low speed until blended, scraping down the bowl with a rubber spatula as needed, until very smooth, about 2 minutes. Add the corn syrup, vanilla extract, and salt and continue to mix until evenly blended, 1–2 minutes. Add the hot water and mix on low speed until evenly blended.
  2. Add the confectioners’ sugar, mix on low speed until blended, then increase the speed to medium and whip until the icing is very smooth and light, 2–3 minutes.
  3. Use immediately or transfer to a storage container, cover tightly, and refrigerate for up to 1 week. Allow the icing to return to room temperature before using it. If necessary, beat the icing using the paddle attachment on low speed until it is smooth and spreadable.

Copyright © 2019 The Culinary Institute of America

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