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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.
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!
Do you have a Master Recipe for Buttercream? You do now!
USE THIS FROSTING IN MY S’MORE CAKE
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Watch The Recipe Video!
Chocolate Fudge Frosting Recipe
Ingredients
- 1 cup (8oz/225g) butter, at room temperature
- 6 cups (24oz/690g) powdered sugar, SIFTED
- 1⅓ cup (51/3oz/152g) cocoa powder
- 1 tablespoon vanilla extract
- ⅔ cup (5floz/142g) whole milk
Instructions
- 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.
- Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
- Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
- 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.
- You can use the frosting immediately, or store it in the refrigerator for 3 days.
Recipe Notes
Hi, Gemma!
My name is actually Gemma too! Anyways, I was wondering if I could have the cut recipe? Meaning I don’t need that much frosting for my chocolate mug cake! So, if you could make a recipe that has less ingredients, for the mug cake, that would be great!
Thank you!
Gemma
Hi Gemma, I tried this frosting recipe today, and tomorrow I will use it to finish up the chocolate cupcakes/your recipe too/ at work. It is so yummy 🙂 I hope, you don´t mind, I put a little bit of lemon and orange zest, also a small amount of chilli powder to it 🙂 Also, would it be possible to put banana into it, if I reduce the amount of the butter?
Hello Gemma, I don’t have a mixer,can I use a blend to do the frosting.Thank you in advance.
Hi Gemma…really loved the cake recipe and frosting too. Just one question…can we use sweetened cocoa instead of unsweetened one? If yes, do we need to reduce the sugar quantity and by how much, in both the cake as well as frosting….Jacintha
HELLO gemma! I am Zahra . i wanted to know something. What can i use instead of butter? Thank you!
Zahra
I love your recipes. I was wondering when making frosting can I add superfine sugar with a little corn starch instead of powdered sugar? I think the taste of powdered sugar makes the frosting taste different. What do you think?
I made this awhile back (awesome tasting!) and froze what I didn’t use. Just defrosted at room temp, and it’s just as good as the first time! So if you don’t need as much, just freeze the leftovers (I used a clean plastic yogurt container).
BTW Gemma – I used the frosting on some Trader Joe’s Blood Orange cake mix – awesome combination. Is there any chance you might come up with a citrus cake recipe? Especially Blood orange…can’t get enough of those.
Where does the “fudge” part com in? Sounds like regular old chocolate frosting.
This frosting is amazing. Beyond amazing. The best frosting I’ve ever tasted. I made it for a yellow cake (should have used one of your recipes because it was dry, but the frosting made up for it!). I sifted every cup by hand and followed every step, adding spoon by spoon. It made a very generous amount and I had about a cup leftover after frosting a 8” layer cake. Not sure what makes this recipe so phenomenal, but I’m never using another chocolate frosting ever again. I took the cake to work and everyone raved about the frosting.
Hi gemma, what is half and half?we dont have that here in sri lanka.. anything i can do about it? I luuuuurv ur recipes ♥️