This ultra-rich and silky smooth chocolate fudge frosting only takes 5 ingredients to make. It’s the perfect indulgent chocolate frosting to keep on hand for all sorts of sweet desserts!
Why this recipe works
Homemade fluffy chocolate fudge frosting is super simple to make using butter, cocoa powder, powdered sugar, heavy cream, and vanilla extract. I much prefer it over a tub of store-bought frosting, and you can whip it up in under 10 minutes total.
Imagine spreading a heaping layer of smooth chocolate buttercream over double chocolate cupcakes, fudge brownies, or a classic white cake. Bookmark this recipe for all your chocolate fudge desserts!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FROSTING – In place of the heavy cream you can use whole, regular milk, or almond milk though you likely won’t need the full 2/3 cup as originally called for. Heavy cream creates a fluffy smooth frosting, milk will do the trick as well but is thinner in consistency. It will not whip up as well and might be runnier. If you plan on substituting the heavy cream with milk, use your best judgment when adding it to the mixture (you don’t want to add too much otherwise the frosting won’t be very stable).
How to Make Chocolate Fudge Frosting
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a small saucepan or skillet, melt the butter over low heat.
- Mix in the sifted cocoa powder, stirring until the mixture is nice and thick.
- Place chocolate mixture in the bowl of a stand mixer. Add ½ of the sifted powdered sugar, mix until combined. Add half of the heavy cream, mix until combined. Continue with remaining powdered sugar, vanilla, and milk.
- Mix on medium speed for 5 minutes, until frosting is smooth and creamy. Enjoy!
Frequently Asked Questions & Expert Tips
Yes, you can easily double this recipe for more frosting. The ingredients listed in the recipe card below is enough to frost 12 cupcakes. If you plan on frosting an entire cake (sides included) I would recommend doubling this recipe to be safe.
You can freeze chocolate fudge frosting in an air-tight container for up to 4 months. Allow it to come to room temperature then give it a good mix before spreading or piping.
This frosting will keep well in the refrigerator for 4-5 days when stored in an air-tight container or ziptop bag.
Serving Suggestions
Serve chocolate fudge frosting piped or smeared over cupcakes, cake, brownies, sugar cookies, or donuts. We won’t judge if you decide to lick it straight from the bowl!
More Chocolate Recipes
- Chocolate Mousse
- Chocolate Lasagna
- Chocolate Pound Cake
- Chocolate Cheesecake Brownies
- Chocolate Thumbprint Cookies
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Chocolate Fudge Frosting
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 Tbsp unsalted butter one stick
- 1 cup unsweetened cocoa powder sifted
- 4 cups powdered sugar sifted
- â…” cup heavy whipping cream or whole milk
- 2 tsp vanilla extract
Things You’ll Need
Before You Begin
- The ingredients listed in the recipe card is enough to frost 12 cupcakes.
- You can easily double this recipe for more frosting. If you plan on frosting an entire cake (sides included) I would recommend doubling this recipe. You will also want to double it to frost a 13×9 cake or a 2 layered round cake.
- In place of the heavy cream you can use whole, regular milk, or almond milk though you likely won’t need the full 2/3 cup as originally called for. Heavy cream creates a fluffy smooth frosting, milk will do the trick as well but is thinner in consistency. It will not whip up as well and might be runnier. If you plan on substituting the heavy cream with milk, use your best judgment when adding it to the mixture (you don’t want to add too much otherwise the frosting won’t be very stable).
- If your frosting is too thick – add about a tablespoon more of heavy cream, then slowly adding more as needed.
Instructions
- In a small saucepan or skillet, melt the butter over low heat.8 Tbsp unsalted butter
- Mix in the sifted cocoa powder, stirring until the mixture is nice and thick.1 cup unsweetened cocoa powder
- Place chocolate mixture in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Add ½ of the sifted powdered sugar, mix until combined. Add half of the heavy cream, mix until combined. Continue with remaining powdered sugar, vanilla, and remaining cream.4 cups powdered sugar, 2/3 cup heavy whipping cream, 2 tsp vanilla extract
- Mix on medium speed for 5 minutes, until frosting is smooth and creamy. Enjoy!
Nutrition
Amanda Davis
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Kathy Cerar says
Mine also bad small pieces in it but I’m sure it was the Cocoa.
You should definitely add sifting both the Cocoa & the powder sugar to your recipe.
Amanda Davis says
Thanks for the feedback Kathy. It’s true that cocoa can begin to clumb with temperature changes and with age. We will add sifting to the instructions.
Haylee Ramsey says
Trying to figure out what I did wrong. It smells good but has little balls everywhere that weren’t mixed up. I sifted the powdered sugar in the hope that it wouldn’t be balled up, and used a stand mixer.
Amanda Davis says
Hi Haylee. A couple things could have caused this. There are step photos in the blog post and I encourage you to take a look at them and see if the texture looks similar to what you had. Did you add everything at once, or do it half and half as the recipe suggests? Also, did you beat the mixture for the full 5 minutes?