Fudge Frosting


Preparation info

  • About

    1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup plus 1 tablespoon butter
  • 1 cup granulated sugar
  • ¼ cup light cream
  • 2 cups sifted confectioners’ sugar, approximately
  • teaspoons vanilla extract
  • Food coloring (optional)


    1. Melt the butter, add the granulated sugar and the cream, and stir thoroughly. Bring the mixture to a boil, stirring. Cool to room temperature.

    2. Add the confectioners’ sugar a little at a time, until the frosting is of spreading consistency. Stir in the vanilla. Add a drop or two of food coloring to tint the frosting any desired color. Use immediately.