Chocolate fudge frosting with a silky smooth texture, deep chocolate flavor, and glossy finish that looks straight out of a bakery case. Made with just 6 ingredients and no powdered sugar or corn syrup, it spreads easily over cakes and cupcakes, yet pipes beautifully for swirls and borders.
This frosting lands somewhere between classic buttercream and soft fudge: rich, creamy, and thick enough to hold its shape without feeling overly sweet.
It’s the same frosting style I used in bakeries for smothering on moist chocolate cake and brownies! While it does need a little time to set before you can use it, that’s exactly what gives it that smooth, glossy finish and classic fudgy texture.
How to Make It
1
In a small pot, melt the butter and salt.
2
Mix the heavy cream and granulated sugar into the melted butter. Cook, whisking occasionally, until nearly boiling.
3
Add the semi-sweet chocolate chips and whisk until smooth and completely melted. Do not use anything other than a whisk at this point, or the chocolate and cream will not emulsify, and the mixture will look separated.
4
You want to stream the hot, melted chocolate mixture into the sifted cocoa powder to start, then increase the speed and mix until lump-free.
It’s important not to undermix at this stage, because it’s the only time you can really work out the lumps.
5
At this point, the frosting will have a ganache consistency. Pour it into a container and let it set at room temperature overnight.
6
Before use, paddle mix the frosting on medium to high speed for 30-60 seconds to loosen it to a spreadable consistency.
If you’re looking for the most perfect, fudgy frosting, I’m telling you, this is the one.
Anytime I know someone is a serious chocolate lover, this is the recipe I reach for first. I’ve added malted milk powder to it for my malted chocolate ganache cake and swapped in black cocoa powder for an extra-dark version in my black velvet cake.
It’s one of those recipes that’s easy to tweak depending on how rich or intense you want the chocolate flavor to be.
Enjoy!
— Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Fudge Frosting
Ingredients
- 1 3/4 cup unsweetened Dutch-processed cocoa powder
- 6 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1 3/4 cup + 1 tablespoon heavy whipping cream
- 1 1/2 cups granulated sugar
- 2/3 cup + 1 tablespoon semi-sweet chocolate chips
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Note that this recipe must set overnight or a minimum of 6-8 hours before using!
- Sift the cocoa powder into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl if using a hand mixer.1 3/4 cup (180 g) unsweetened Dutch-processed cocoa powder
- In a medium saucepan, melt the butter and salt over medium heat. Once melted, whisk in the heavy cream and sugar. Continue cooking, whisking occasionally, until the mixture is hot and just beginning to simmer.6 tablespoons (84 g) unsalted butter, 3/4 teaspoon fine sea salt, 1 3/4 cup + 1 tablespoon (435 g) heavy whipping cream, 1 1/2 cups (300 g) granulated sugar
- Reduce the heat to low and whisk in the chocolate chips until completely melted and smooth, about 5–8 minutes.2/3 cup + 1 tablespoon (128 g) semi-sweet chocolate chips
- Slowly stream the hot chocolate mixture into the bowl with the sifted cocoa powder, mixing with the paddle until combined. Scrape down the bowl, then increase the speed to medium and mix for 2–3 minutes, or until smooth and lump-free. Mix in the vanilla until fully incorporated.1 teaspoon vanilla bean paste or vanilla extract
- Transfer the fudge frosting to an airtight container, leaving the lid off while it cools to room temperature. Once cooled, cover and leave it at room temperature overnight to set. If you’re short on time, refrigerate it for 6–8 hours instead. The frosting can be stored at room temperature for up to 1 week or refrigerated for up to 1 month.
- Before using, paddle-mix the frosting for 30-60 seconds to loosen it for piping or spreading. If refrigerated, let it sit at room temperature for a few hours before mixing.
Video
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
It has a really nice texture, but I think it wasn’t sweet enough for our preferences. Definitely tastes more like a ganache; not something I would’ve covered and filled a whole cake with. I’ll play around with it. I used a kitchen scale for measurements. It was easy to follow.
Hi Erika! Yes, this frosting is meant to be more of a rich ganache flavor. You can try increasing the sugar for more sweetness!
My melted chocolate syrup mixture tasted good and looked right until I added it into the cocoa powder. Then things got lumpy with oil or butter type of liquid floating to the top, and separated from the chocolate frosting. What happened and can this batch be saved in anyway? Thanks.
Hi Julie, I have never encountered this issue before, but it sounds like maybe the the melted chocolate mixture was too hot which caused the butter to separate. Did you try beating the frosting more to see if it would re-emulsify?
I tried, but it was too stiff, like a hard lump. I think you’re right, I might have heated up the chocolate syrup mixture too hot, some of it did overflow out of the pot during heating. Thank you for responding. I’ll definitely attempt this recipe again and be more careful with heat. -Julie
I hope it turns out the second time around, glad I could help you troubleshoot!