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.
My daughter and I have been testing fudge frosting recipes. This is our favorite so far. Her only criticism was the frosting was just a bit grainy. Is that because of the cocoa powder, or might it be user error?
If it was grainy, it’s likely the sugar/cream mixture just wasn’t cooked long enough to dissolve the sugar. Hope that helps! 🙂
HI! Can this be used for filling in a layer cake?
Aboslutely! 🙂
And what if it is still really thick after resting for an hour and being re-whipped?
It’s naturally pretty thick because it’s a frosting. You could whip it a little longer to loosen it if needed!
How much does this recipe yeild??
It makes roughly 4 cups of frosting!
This is so silky and delicious! We all loved it!
Yay! So happy to hear that Jay!
Love this frosting so delicious and chocolatly
I’m so glad you enjoyed it Ana! I love the chocolatey flavor it has 🙂
Would this work well for a macaron filling?
Defintely!!