Bold Baking Basics, Gemma's Best Recipes

How to Make the Best-Ever Chocolate Fudge Frosting

4.22 from 83 votes
Get my Chocolate Fudge Frosting Master Recipe for perfect consistency and sweetness for all of your chocolate frosting needs!
Classic Chocolate Cake with sprinkles.

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

 

Watch The Recipe Video!

Chocolate Fudge Frosting Recipe

4.22 from 83 votes
Get my Chocolate Fudge Frosting Master Recipe for perfect consistency and sweetness for all of your chocolate frosting needs!
Author: Gemma Stafford
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Get my Chocolate Fudge Frosting Master Recipe for perfect consistency and sweetness for all of your chocolate frosting needs!
Author: Gemma Stafford

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
  • 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

Freeze it for up to 3 months. Allow frosting to come to room temperature before using.

 

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Gemma Rose
4 months ago

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

Jacintha
1 year ago

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

Maira Martinez
Maira Martinez
1 month ago

Hi Gemma what can I do to make this frosting less sweet? Should I just add less powdered sugar?

Claire0511
2 months ago

Hi if I use this frosting can I leave out the coco powder and just put any flavour in it like strawberry purée or vanilla extract? X

Ridhima
Ridhima
3 months ago

Hey Gemma!!
I just wanted to ask that can I use salted or white butter in this frosting??

3 months ago

Hi Gemma,
Can I cover fondant over it.
Awaiting your valuable reply.
I live in India.
I make this cake very often. It’s the best cake ever.

Shanessa
Shanessa
4 months ago

Hi Gemma, i tried this recipe for the first time and it tastes great! Though it seemed like it rides up too much and the outside was hard but the inside was uncooked, I’m wondering what’s i can do better next time to make it more perfect. And could you give me some tips on what i can do with this frosting if i have leftovers? Ive searched it up and some people can make thief leftover frosting into cookies, although the frosting they use and this one could be different, wondering if you could make a new recipe that… Read more »

5 months ago

Hi Gemma, can I split this recipe in half to make less? Thank you.

Meenakshi
Meenakshi
7 months ago

Hi , my frosting didnt get that rich cocoa color

9 months ago

Hey Gemma, thank you for this amazing recipe. I have made it multiple times and it always works, but yesterday for some reason it looked curdled, and gave out water, and the frosting formed one big curdled clump.. please help 🙁

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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