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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

 

4.8 from 4 reviews
Chocolate Fudge Frosting
 
Prep time
Cook time
Total time
 
Author:
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
  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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52 Comments

  1. HH Tube on April 9, 2018 at 3:57 pm

    For how many minutes should bet the butter?

    • Gemma Stafford on April 10, 2018 at 12:52 pm

      Hi there,
      Beat the butter until it is soft, add the sugar and continue to beat until it is smooth and creamy. Then add the milk, and vanilla. all will be well,
      Gemma 🙂

  2. Neha on March 19, 2018 at 11:19 am

    Hello Ms. Gemma,
    This recipe for buttercream frosting turned out to be good but there is a little bit granulated sugar taste in the final cut. I used icing sugar (sifted) but this had troubled me previously too. I am wondering if the frosting is supposed to be a bit granulated or not. Also, can I use very finely grounded and sifted regular sugar in place?

    • Gemma Stafford on March 19, 2018 at 12:22 pm

      Hi Neha,
      Icing sugar is so finely ground, like flour, it is difficult to see how it could be granular, though I do not know the brand you can get.
      When this is sieved it will be about as fine as it gets. I think it may be how you made it. Go back to the recipe, and follow the instructions exactly, this will help.
      Let me know if you see where it went wrong for you, I think you will,
      Gemma 🙂

  3. Edie APage on March 11, 2018 at 5:59 pm

    I don’t understand some of these questions. How is it possible to make too much frosting? If you have a freezer you are set – just freeze it in small bags and use a little here and there. You know, for those moments in life when you HAVE to have it. If all else fails (and you really don’t want to eat it with a spoon) spread it on a graham cracker or use it as a dip for potato chips. Never wasted!

    • Gemma Stafford on March 12, 2018 at 4:53 am

      Haha! Edie, a woman after my own heart!
      I agree, a quick beat up when it comes from the freezer and away you go again!
      Well done, great suggestion,
      Gemma 🙂

  4. Marlene Di Via on March 6, 2018 at 9:16 am

    Hi, Gemma!

    Great recipes, all-around! I love when I can whip up something using ingredients I normally have on hand. With this particular recipe (and some others here), I notice you indicate using whole milk, which is full-fat. I only ever have skim milk in my fridge, and would hate having to run to the store for that one ingredient to ensure the recipe is made correctly.

    Is using skim milk in lieu of the whole milk going to result in too much of a compromised finished product? Also, is there another pantry or fridge ingredient I can add when I use skim milk that would give me the same result as having used the whole milk?
    Thanks!
    Marlene

    • Gemma Stafford on March 6, 2018 at 12:36 pm

      Hi there,
      Yes, I do know what you mean.
      For this, and other recipes too, the butter adds the fat and richness to the bake, oyu can use this to make up for it. You do not need to rush out to the store, all will be well.
      Gemma 🙂

  5. Jenny on February 22, 2018 at 9:51 pm

    Hi Gemma, I made the frosting with castor sugar (the kind we use in baking) and I can get the sugar granules in my mouth. Have made a big batch. Can I improvise? Or do I have to make a another one. I need to use this tomorrow. Will the granules melt away till then?

    • Gemma Stafford on February 23, 2018 at 1:55 pm

      Hi Jenny,
      Really this is not ideal. However you may be able to get it right. Get it all mixed, add the milk, and leave it overnight. Then beat it again. It will not be perfect, but I think it will work. If you have decided to start again, do not waste it. It will make a great cake with the addition of flour and eggs. Weigh it, aff 1/2 the weight of flour, and 1/2 that quantity of eggs. Try it.
      Gemma 🙂

  6. Collette on February 1, 2018 at 1:18 pm

    Where do you get those cute coffee cups you use for cupcakes? I can find lots of pretty cups, but they all seem to have gold or silver on them. Thank you.

    • Gemma Stafford on February 1, 2018 at 9:44 pm

      Yeah lots have cold and silver, Colette. I pick up cups in goodwill and drift stores. The ones you might be talking about are Cath Kidson mugs. Google her. they are lovely.

      Best,
      Gemma.

  7. Bautista on January 24, 2018 at 2:55 pm

    Hi Gemma! First and foremost, I always watch your YouTube videos and I love them! Seems there´s a lot of hard work involved. Keep up the good work!

    Now, about the recipe, I was wondering by how much would I need to divide it so as to frost 12 cupcakes aprox, since it looks like with those measurements I would have a lot of extra buttercream, haha! Am I right about this or would you reccommend doing the recipe as it is?

    Greetings from Latinamerica!

    • Gemma Stafford on January 25, 2018 at 7:23 am

      Hi there, and greetings to you in Latinamerica! Good to have you with us.
      Yes, this is a big recipe, but it is easy to divide.
      This is the whole recipe, the rest is math! Divide all of the ingredients by 4, if I knew what you use to measure I would do it for you.
      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
      Make sure to divide every element, it helps to write it down,
      Gemma 🙂

      • Bautista on January 25, 2018 at 1:17 pm

        Thanks a lot Gemma! (We use grams here by the way)

        • Gemma Stafford on January 26, 2018 at 3:50 am

          Thank you for letting me know, I hope you managed the cut down recipe!
          Gemma 🙂

  8. Sonia on January 7, 2018 at 7:12 am

    You’re frosting is amazing

  9. Patricia on January 3, 2018 at 5:57 pm

    I made this cake a while ago and it was delicious. I would like to make cupcakes. Will this make good cupcakes and how long should I bake them.

    Thank you. You are always so very nice and helpful.

    • Gemma Stafford on January 4, 2018 at 5:25 am

      Hi Patricia,
      Yes! perfect for cupcakes. This will bake in about 15 mins, but you need to watch it, it depends on the size of your cupcake! Small ones will bake in about 12 mins.
      Thank you for your kind comment, Happy New Year to you and your family,
      Gemma 🙂

  10. salman123 on December 31, 2017 at 10:03 am

    Hi Gemma,
    I’ve been getting confused on witch heating element to use on my convection oven.I’ve lost the manual, CAN YOU PLEASE HELP!!!!!

    • Gemma Stafford on January 2, 2018 at 6:17 am

      Hi Salman,
      Is it an OTG/oven toaster grill oven?
      The problem for me is that they tend to operate in different ways. In a big oven you will have choice of fan, convection?baking (which shows as two lines top and bottom to indicate the elements), grill/broiler, which is just the top element, and fan assisted grill.
      Normally in convection baking you use both top and bottom elements. The heat then distributes by ‘convected air’ in the cavity of the oven.
      Many manufacturers now publish their instruction books online, google your oven to see if it there. It is a general question, hard to be specific in response.
      Gemma 🙂

  11. Neha Agnihotri on December 19, 2017 at 6:22 am

    Hi Gemma,

    I tried to make 1/3rd of this recipe and used 2 cups sugar. By the time I used the entire sugar it started forming lumps and the creamy texture wa lost. I had to put in half cup butter again.i used 1/3 butter and 2 cups sugar. Is the proportion right? Also how long do I beat the butter approximately before mixing the sugar?

    • Gemma Stafford on December 19, 2017 at 6:08 pm

      Hi Neha,

      I personally wouldn’t divide a recipe by 1/3 as it can get tricky. After adding in more ingredients I couldn’t tell you if your proportions are correct. I would maybe next time divide it by 2 or just do the full recipe.

      Best,
      Gemma.

      • Neha Agnihotri on December 21, 2017 at 1:04 am

        Thanks Gemma . Will try to do that next time

  12. Jaminah Laganzo on November 20, 2017 at 8:57 pm

    Hi Gemma,

    Good Day!

    Can I use regular white sugar for this frosting instead of icing sugar? Also can I use salted butter?

    Thanks,
    Jam

    • Gemma Stafford on November 21, 2017 at 1:30 am

      Hi there,
      You can use salted butter, but not regular granulated sugar.
      Icing sugar/powdered sugar is designed to melt into the butter in creaming. Granulated sugar cannot do this.
      (https://www.biggerbolderbaking.com/how-to-make-powdered-sugar/) check this out, it is easy if you have a processor,
      Gemma 🙂

      • Dina on December 20, 2017 at 12:02 pm

        Hi Geema thank you for all recipe
        what can I substitute butter in chocolate frosting recipe?
        Thank you so much

        • Gemma Stafford on December 21, 2017 at 11:06 am

          Hi Dina,
          Yes, you can substitute margarine for the butter in this recipe, use a baking margarine, usually sold in a solid bloch, not a tub.
          I hoe this is of help to you,
          Gemma 🙂

  13. Gila on November 19, 2017 at 1:31 am

    Hi,
    With what can I substitute whole milk in chocolate frosting recipe?

    • Gemma Stafford on November 19, 2017 at 2:22 am

      Hi there,
      For your two questions the answer is the same.
      Use a full fat coconut milk. This will work very well for you,
      Gemma 🙂

  14. 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 🙂

  15. 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 🙂

  16. 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.

  17. 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 🙂

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

    Hello Bold Bakers🙋

  19. 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 🙂

  20. 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. 🙂

  21. 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

  22. 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 🙂

  23. 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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