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Chocolate Fudge Frosting - You will never need another frosting recipe again!

How to Make the Best-Ever Chocolate Fudge Frosting

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Hi Bold Bakers!

As all of you know being Bold in the kitchen starts with a good foundation! From knowing the basics of how to create a crumb layer and decorate a cake to keeping a few classic recipes up your sleeve, there are some things every good baker has on hand!

One of the most important things every great baker has perfected is frosting! From deep flavor to rich texture, frosting is so important and not to be overlooked! Frosting is not just about decorating it’s about taste. Finding the perfect balance between the right consistency and creamy sweetness is not always easy to achieve. Well, I am here to share ultimate chocolate frosting recipe!

My recipe for Chocolate Fudge Frosting doesn’t have the word Fudge in it for nothing. This recipe is the perfect marriage of sweet whipped butter, over a hefty cup of cocoa powder, creamy milk and sweet powdered sugar. After mastering the mixing process and ratio of ingredients, I can easily say this recipe is perfect.

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This Chocolate Fudge Frosting can be made up to 3 days in advance and stored in the fridge, great for any baker to have on hand. It is perfect for frosting my Best Ever Chocolate Cake or layering it in my Three Layer S’more Cake but also makes a lovely filling or topping for lots of desserts. I cannot wait for all you Bold Bakers to whip this up!

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Do you have a Master Recipe for Buttercream? You do now!

USE THIS FROSTING IN MY S’MORE CAKE

 

5.0 from 1 reviews
Chocolate Fudge Frosting
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 cup (240g/8oz) butter, at room temperature
  • 6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
  • 1⅓ cup (120g/4oz) cocoa powder
  • 1 tablespoon vanilla extract
  • ⅔ cup (51/2floz/165g) whole milk
Instructions
  1. In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger in volume.
  2. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
  3. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
  4. If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
  5. You can use the frosting immediately, or store it in the refrigerator for 3 days.
Notes
Freeze it for up to 3 months. Allow frosting to come to room temperature before using.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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22 Comments

  1. Roxxii on September 21, 2017 at 10:36 pm

    Hi Gemma, Will I also be able to use this recipe in my cake pop maker? This recipe has been such a hit with friends and family I just made this cake Wednesday and now my coworker asked me to make her one for her bday next
    Week 😊 soo delicious! Which is why I’d like to know if I can make in advance and freeze it?

    • Gemma Stafford on September 22, 2017 at 8:49 am

      Hi Roxxii,
      Yes! this should not be a problem with this cake, it will be perfect. i am pretty sure I froze this one in the past, all will be well,
      Gemma 🙂

  2. Roxxii on September 20, 2017 at 9:57 pm

    Thank you Gemma!! Best chocolate cake I’ve had! My family loved it!

    • Gemma Stafford on September 21, 2017 at 12:50 am

      YEA!
      I am really happy to hear this, thank you for being in touch,
      Gemma 🙂

  3. Firenze on September 11, 2017 at 1:34 pm

    I baked this cake for my birthday yesterday Gemma!! Love love loved this recipe!! <3 This was my first proper cake, frosting and all, and I got such compliments! I made a ganache instead of a buttercream frosting and it was amazing too! I love how simple your recipes are, and i have tried quite a few (watched every one of them, of course :P)! Thank you for being such an amazing teacher! Lots of love all the way from India! :*

    • Firenze on September 11, 2017 at 1:35 pm

      Ah sorry! Posted under the wrong recipe…I meant the best ever chocolate cake 🙂

      • Gemma Stafford on September 11, 2017 at 9:35 pm

        no worries, delighted you liked it 🙂

        Gemma.

    • Gemma Stafford on September 13, 2017 at 5:38 pm

      I’m thrilled to hear that!!! great job 🙂

      Gemma.

  4. amature-baker on August 26, 2017 at 7:46 pm

    Hi Gemma,

    Thank you for sharing your recipes and the basic needs. A big help indeed… I’ve been looking for a diy frosting like this because it cost a lot when i buy in store. Will surely try this one.

    You inspire me alot! 🙂

    • Gemma Stafford on August 27, 2017 at 3:02 am

      Hi there,
      Good! I am really happy to hear this, carry on baking, you will not be amateur for long!
      Gemma 🙂

  5. Divinefavour on August 17, 2017 at 7:08 am

    Hello Bold Bakers🙋

  6. SAKKTHINI KRISHNA on August 8, 2017 at 7:11 am

    Hi gemma.. does this buttercream have a grainy texture ? Any suggestions on how to make a creamy buttercream instead of grainy one ?
    Thank you

    • Gemma Stafford on August 10, 2017 at 4:08 am

      Hi there,
      (https://www.biggerbolderbaking.com/best-ever-vanilla-buttercream-frosting/). This is a perfect buttercream, but you must follow the recipe, and use the same ingredients. Changing any of these will change the results. You can add cocoa, instant powdered coffee, and colors to this too. Do try it, it is a proportional recipe 1:2, that is one portion of butter to two of powdered/icing sugar, plus a touch of milk or cream.
      Thank you for being with us,
      Gemma 🙂

  7. Zack on August 2, 2017 at 1:17 am

    How many days can we refrigerated this choc fudge frosting?

    • Gemma Stafford on August 2, 2017 at 12:56 pm

      for up to 7 days, it will be totally fine. Let it come to room temperature before you try and pipe it. 🙂

  8. naimairfankh on July 23, 2017 at 5:15 am

    Can we decrease the sugar. Wouldn’t it be too sweet.

    • Gemma Stafford on July 23, 2017 at 12:52 pm

      Hi there,
      Yes, I do think you can do this, reduce by as much as 1/2, though your result may be crisper, less chewy,
      Gemma 🙂

      • naimairfankh on July 23, 2017 at 11:11 pm

        Ok. Thanks

  9. Llamaneck on July 16, 2017 at 2:10 pm

    How many cupcakes will this recipe frost?

    • Gemma Stafford on July 17, 2017 at 12:08 am

      Haha! A lot!
      This is a big recipe, and I think it will frost 36 or so cupcakes, they take very little frosting really.
      Gemma 🙂

  10. Ashley on July 14, 2017 at 5:53 am

    How much frosting does this recipe make because it sure does require A LOT of each ingredient. I just dont want there to be any waste (if thats a thing in this case???)

    • Gemma Stafford on July 16, 2017 at 3:34 am

      Hi Ashley,
      This recipe will cover a 10 inch cake. It will provide some filling too.
      Frosting recipes are proportional, that makes them easy to cut down if you wish to do so.
      The quantity will depend on what use you wish to make of it. I do hope you enjoy using this one!
      Gemma 🙂

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