Let's talk about this chocolate fudge frosting. It's the one I make when I want something rich, fudgy, and nowhere near as sweet as most chocolate frostings out there. If you're a chocoholic like me, this is your recipe. The secret is using both cocoa powder and melted chocolate, which gives it a deeper, richer flavor than cocoa powder alone can pull off.
Paired with my yellow sheet cake, it's the frosting and cake combo I request every year for my own birthday. And here's one of my favorite mom hacks: when I'm short on time but still want things to taste homemade, I'll use a box mix for the cake (or cupcakes) and top it with this frosting. Nobody will know the difference, I promise.
It's thick, creamy, and comes together with simple ingredients you probably already have on hand. Just give it a little time to cool and thicken before you spread it (or check out my secret for cooling it down quickly), and you'll have a frosting that turns even a boxed cake into something that feels special.
Reasons to Love this Recipe
- So much chocolate flavor. Semisweet chocolate chips and cocoa powder team up here, so this tastes much richer than a basic cocoa powder-only frosting.
- Rich and fudgy. This isn't a fluffy buttercream. It cools into a smooth, creamy frosting with a luscious texture.
- Great for cakes and cupcakes. If you've been looking for the best chocolate fudge frosting recipe for cakes and cupcakes, this one is easy to work with. It can hold up at room temperature for awhile without drying out or loosening up.
- Nothing fancy required. It's made with a handful of ingredients you can easily find at the grocery store.
Looking for more frosting options? When you want something tangy and classic, try my cream cheese frosting for red velvet cake, carrot cake, or honestly any other cake flavor you like. Or, my raspberry cream cheese frosting is great if you're looking for something brighter and fruitier. Both work great for my box mix hack too.
And if you're craving more chocolate, my coca cola cake is a Southern classic and happens to be my most popular recipe, or try this chocolate eclair cake for the easiest make-ahead no-bake chocolate dessert. My turtle pie recipe brings chocolate, caramel, and pecans together, and these marshmallow chocolate chip cookies with pretzels are perfect when you want something sweet, salty, and chewy all at once.
Ready to make that fudgy frosting? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- salted butter
- heavy cream
- unsweetened cocoa powder
- powdered sugar
- vanilla extract
- kosher salt
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, melt the butter, chocolate chips, and heavy cream in a saucepan over low heat until melted and creamy.
- Then, transfer to a bowl and beat in the cocoa powder, powdered sugar, vanilla, and salt. Let stand until thickened and spreadable.
Hint: For the smoothest frosting, sift the powdered sugar before adding it to the melted chocolate mixture.
Substitutions
Want to make some ingredient swaps? Here are some ideas:
- Salted butter: Only have unsalted butter? No problem. Start with the recommended pinch of kosher salt, and add more if the frosting is too sweet.
- Unsweetened cocoa powder: Natural cocoa powder or Dutch-process cocoa powder can both work here.
- Semisweet chocolate chips: Bittersweet chocolate chips are a good option if you like things a little darker and less sweet. Or, if you've got a major sweet tooth, opt for milk chocolate chips for a sweeter frosting.
Variations
This recipe is so versatile. Here are some variations:
- Mocha Frosting: Add a little espresso powder to the frosting for the ultimate coffee and chocolate combo.
- Mexican Chocolate Frosting: One of my favorite Mexican flavor combos is cinnamon with chocolate. You can stir in some ground cinnamon to give this a little flair.
- Cookie Frosting: Sure, this is the perfect icing to spread on cakes, but did you know it works great to top or sandwich between cookies too? Use it as a different filling option for my vanilla whoopie pie recipe.
Equipment
Here's the equipment you'll need to make this recipe:
- medium saucepan
- whisk
- large mixing bowl
- electric mixer
- liquid and dry measuring cups
- measuring spoons
Storage
To refrigerate: Store leftover frosting in an airtight container in the refrigerator for 3 to 4 days. It'll firm up when cold, so let it soften before using and give it a good stir or quick beat to bring it back to your desired consistency.
To freeze: Freeze the frosting in a freezer-safe airtight container for up to about 2 months for best quality. Thaw it overnight in the refrigerator, then let it soften and mix it again before using.
Tasty Tip
If you're in a hurry, place the bowl of frosting into an ice water bath. Continue stirring the frosting to cool it down and thicken it up in a jiffy.
Frequently asked questions
Nope. Chocolate buttercream is usually made by beating softened butter with powdered sugar and cocoa or chocolate. This one starts with melted butter, cream, and chocolate melted together, which gives it a richer, fudgier texture.
Not quite. Ganache is made when you pour hot cream over chocolate and stir it together until smooth. This one has that same general idea but with added ingredients for the ultimate spreadable texture.
It's probably still warm. Let the frosting cool and thicken before making any adjustments.
Absolutely. Keep it refrigerated, then let it soften before using. A quick stir or beat will help get it smooth again.
It's a perfect complement to a sheet cake, layer cake, chocolate cupcakes, yellow cake, and even cookies. Basically, if your favorite treats could use a good layer of rich chocolate frosting, you're set.
The frosting should be thick enough to spread--about like the consistency of regular peanut butter (not the natural kind). If it still feels too soft, let it cool a little longer or refrigerate it for about 20 minutes.
This makes the perfect amount of frosting for a sheet cake and will lightly cover a two-layer 8-inch layer cake. If you have more layers or like lots of frosting, I recommend doubling the recipe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite things to serve with this chocolate fudge icing recipe:
🍽Get the recipe
Ultra Rich and Creamy Chocolate Fudge Frosting
Equipment
- whisk
- dry measuring cups
- liquid measuring cup
- measuring spoons
- medium saucepan
- electric hand mixer
- large bowl
Ingredients
- 1 cup salted butter, softened
- 1 cup heavy cream
- 1¾ cups semisweet chocolate chips
- ¼ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Combine the butter, heavy cream, and chocolate chips in a medium saucepan. Place over low heat and cook until smooth and creamy, whisking constantly.
- Remove from the pan from the heat and transfer the mixture into a large bowl. Whisk or beat in the cocoa powder, powdered sugar, vanilla, and salt.
- Let the frosting stand until thickened, stirring occasionally. Or, refrigerate for about 20 minutes until spreadable.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe:
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs
- Wash hands after touching raw meat or eggs
- Don't leave leftovers sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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