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 cocoa powder, stirring until the mixture is nice and thick.
- Place chocolate mixture in the bowl of a stand mixer. Add ½ of the 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
- 4 cups powdered sugar aka confectioners sugar or icing sugar
- â…” cup heavy 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.
- Mix in cocoa powder, stirring until the mixture is nice and thick.
- Place chocolate mixture in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Add ½ of the 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!
Nutrition
Amanda Davis
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Briana says
Dang! This is hot fudge in frosting form. Absolutely delicious! I added 1/3 c less powdered sugar and it kept it just slightly more bitter, which I prefer. Top notch and will definitely make this again!!
Mallory says
love it!
Arlie says
This was the best chocolate fudge frosting that I have ever made. My husband is a chocolate freak, especially frosting on brownies. He raved about this and has wanted me to make more. often. You won’t be disappointed.
Barbara says
Can you substitute melted dark chocolate chips for the cocoa powder? I would like a dark chocolate frosting?
Amanda Davis says
I would use a dark chocolate cocoa powder instead like hershey’s Special Dark or Ghirardelli Unsweetened Cocoa Powder
RGK9Ruler says
This is my go to Chocolate Frosting. It is rich, creamy, and DELICIOUS!! It is always a crowd pleaser.
Deb Bakes says
I have been baking for years, and this is a lovely frosting recipe. However, if you are frosting a 9×13 cake, there is NO need to double the recipe. This makes more than enough. I understand the importance of using unsalted butter in many baking recipes, specifically those already calling for a measure of salt. Not the case here. Please try using salted butter. It will NOT make the frosting taste salty. It WILL add depth to the chocolate, and cut the sweetness of the powdered sugar to just the right level. YUM . Also, be sure to use the highest quality cocoa powder that you can. It makes all the difference! My preference is Valrhona.
Madame says
Thanks! You’re the best!!!!
Hannah says
Excited to try this recipe! How long can the frosting be left at room temp?
Amanda Davis says
1 day should be fine, after that refrigerating is recommended.
Scott says
I doubled the icing to do an entire cake sides and all as suggested. I have enough left over to do another cake :) Unless you prefer your icing 3-4 inches thick :) lol Tastes great though!
Julie Roberts says
Delicious, fudgy, and easy to spread! I’m going to definitely save this recipe
Daisy says
What size of cake will this cover??
Amanda Formaro says
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.
Caylah says
This frosting turned out so good and fudgy! Will it freeze well?
Amanda Formaro says
Yes it should!
Judy says
Followed recipe except I used evaporated whole condensed milk. It was smooth and fluffy. I’m a dark chocolate lover, but this is something special for my milk chocolate fans.
On a light style vanilla pound cake. Top with a few local strawberries.
Sana says
How long will the frosting last in the fridge? It was delicious but ended up being more than I need and I have a ton leftover.
Amanda Formaro says
As noted in the Frequently Asked Question in this post:
How long will it keep?
This frosting will keep well in the refrigerator for 4-5 days when stored in an air-tight container or ziptop bag.
Julie Boylan says
I though this chocolate frosting was the best! And so simple to make. Thanks so much!
Marsha Cooper says
Can you use salted butter? That’s all I have
Marsha Cooper says
Can I use salted butter in the frosting, it’s all I have?
Amanda Formaro says
Well you could, but it will make this frosting a bit salty. I would recommend buying unsalted butter for this recipe, or perhaps seeing if a neighbor has some?
Jill Craneji says
This is the best frosting I’ve ever had in my life. Made it for a Preakness party, i.e., Berger Cookies. People LOVED them. There were some left over and even after three days they still taste great. This frosting recipe makes a huge amount, but it is worth it. When I made the Berger Cookies, I frosted them, waited a day and added more frosting. I can’t say enough how great this is.
Amanda Formaro says
That’s great to hear, thank you so much!
Mari Ullrich says
I’d like to send my son his favorite dense chocolate bundt cake for his birthday. if I put your fudge frosting in a jar, do you think it would survive shipping over a few days?
Amanda Formaro says
This frosting is made with butter and heavy cream, both dairy products. There’s always a change of bacteria growth if dairy is not refrigerated. You could pack it in dry ice.
Ann says
saltyed or unsalted butter
Amanda Formaro says
Unsalted