Bold Baking Basics, Gemma's Best Recipes

How to Make the Best-Ever Chocolate Fudge Frosting

4.26 from 90 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

4.26 from 90 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
1 year 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
2 years 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

Lenora Fanis
Lenora Fanis
5 months ago

Hello Gemma, I don’t have a mixer,can I use a blend to do the frosting.Thank you in advance.

Cindy
29 days ago

Hi Gemma,
Love your recipes.
What if I only have sulted butter? I want to bake the Chocolate Cupcakes Recipe with this frosting but I am struggling to find any stock at my grocer.
Regards,
Cindy

Ana
Ana
1 month ago

Hi Gemma! Should I use regular or dutch process cocoa powder for this recipe? I’m pairing it with your Incredible Chocolate Cupcake recipe!

Santha
Santha
2 months ago

Hi may I know.. what types of milk..can using?? For butter cream

Shromona Pandit
3 months ago

This is by far the most decadent and delicious frosting I’ve ever tasted, let alone made! This frosting pretty much changed my life and now I can’t enjoy a store-bought cake because their bland frosting is absolutely tasteless in comparison to this! It also makes a delicious hot chocolate when mixed with hot milk!

Sisipho
Sisipho
5 months ago

Hello Gemma. Approximately how many cupcakes does this recipe ice?

Nisa
Nisa
5 months ago

Hi Gemma, I’m wondering is the powdered sugar somehow sweeter here where I live (Germany) than in the USA?? Because I tried the recipe and the frosting with 6 cups of sugar and it’s wayyy too sweet, like no way anybody can have something this sweet kinda sweet. So I’m thinking that maybe there’s a difference in the sugar here and there? I would reduce the sugar but got worried about the consistency of the frosting. Would really appreciate your advice! Thank you!!

Last edited 5 months ago by Nisa
Kavita Kakirde
Kavita Kakirde
6 months ago

Hi Gemma,

I don’t have an electric stand mixer. Can I use a hand held mixer instead?

Thanks!

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!