This silky-smooth chocolate fudge frosting will remind you of that classic canned frosting but without any of the preservatives. It's the perfect indulgent chocolate frosting to keep on hand for your favorite cake. It pairs perfectly with a deep chocolate cake, a classic yellow layer cake, or any of your favorite treats!
Homemade fluffy chocolate fudge frosting is super simple to make using staple ingredients you probably have in your pantry. Two kinds of chocolate and butter make this super rich and easy to spread. I much prefer it over a tub of store-bought frosting, and you can whip it up in under 10 minutes total. The perfect complement to cake or just dipping with pretzels or graham crackers.
Ingredients
There are 2 types of cocoa powder, dutch process cocoa powder and natural cocoa powder. A Dutch-process cocoa powder has a noticeably darker hue and will result in a dark chocolate frosting. Dutch process cocoa also has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. Dutch-process cocoa powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, which neutralizes their acidity. So, dutch-process cocoa powder is neutral. Because it is neutral, it does not react with baking soda.
Coffee enhances the chocolate flavor, giving the frosting a richer flavor. Coffee is optional, you can use hot water or milk instead if you prefer.
Corn syrup adds a glossiness to the frosting that makes it shiny. It also adds a little sweetness and keeps it from setting up too hard.
Making Chocolate Fudge Frosting
- Add the chocolate chips, coffee, vanilla, and corn syrup to a microwave-safe bowl.
- Melt the chocolate mixture together in the microwave. Heat for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool, but not harden.
- Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer with the paddle on high speed for about 1 minute until light and fluffy. You can also use a large bowl and an electric mixer if you prefer.
- Add the cooled chocolate mixture to the butter mixture and mix until it is smooth and fluffy. The desired consistency of the frosting will be different depending on the temperature. If it is too stiff, warm it up slightly in the microwave and stir. If it is too soft let it sit in the refrigerator for a few minutes to set up.
- The frosting can be used immediately to frost a cake or put into a piping bag for decorations.
- Cover it with plastic wrap and stored it at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer.
FAQ
Chocolate buttercream is made by adding chocolate to a buttercream recipe. You can make chocolate buttercream from Swiss buttercream, American buttercream, and Italian buttercream and just add the melted chocolate and cocoa powder to any recipe. Buttercream has a creamy consistency, light and airy. The chocolate fudge icing flavor is much more intense and the consistency is thicker and fudgy, not as much air is whipped into it.
This frosting does not need to be refrigerated if you are going to use it right away. As long as the frosting is covered or stored appropriately it is ok to be stored at room temperature for a couple of days. I recommend refrigerating it if you are not going to use it within 2-3 days as it does contain butter.
This chocolate fudge frosting recipe is made with butter, powdered sugar, cocoa powder, salt, corn syrup, coffee, vanilla, and chocolate chips. Some recipes use heavy cream to make the frosting more like American buttercream, but this stays nice and soft, doesn't crust, and is extra luscious and shiny.
Related Recipes
Recipe
Equipment
- 1 Stand mixer with the paddle attachment or an electric hand mixer
Ingredients
- 2 cups unsalted butter softened
- 2 cups powdered sugar
- 1 cup cocoa powder
- ½ teaspoon salt
- ½ cup corn syrup
- ¼ cup coffee
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate
Instructions
- Add the chocolate chips, coffee, vanilla, and corn syrup to a microwave-safe bowl.
- Melt the chocolate mixture together in the microwave. Heat for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool, but not harden.
- Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer with the paddle on high speed for about 1 minute until light and fluffy. You can also use a large bowl and an electric mixer if you prefer.
- Add the cooled chocolate mixture to the butter mixture and mix until it is smooth and fluffy. The desired consistency of the frosting will be different depending on the temperature. If it is too stiff, warm it up slightly in the microwave and stir. If it is too soft let it sit in the refrigerator for a few minutes to set up.
- The frosting can be used immediately to frost a cake or put into a piping bag for decorations.
- Cover it with plastic wrap and stored it at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer.
Notes
- As long as the frosting is covered or stored appropriately it is ok to be stored at room temperature for a couple of days. I recommend refrigerating it if you are not going to use it within 2-3 days as it does contain butter.
- A Dutch-process cocoa powder has a noticeably darker hue and will result in a dark chocolate frosting. Dutch process cocoa also has a smoother, more mellow flavor that's often associated with earthy, woodsy notes.
- Coffee enhances the chocolate flavor, giving the frosting a richer flavor. Coffee is optional, you can use hot water or milk instead if you prefer.
Nidia says
Hi,
Does softened butter mean melted or just leave at room temperature?
I am trying to measure the 2 cups accurately.
Liz Marek says
Softened means room temperature, not melted. The butter should hold its shape but take a fingerprint when pressed. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Kimberly L Odum says
I love every recipe I've found and this icing is the only one that beats me...every...time. While ABSOULTELY delicious, the icing doesn't set for me. It's supper soft. I've added more powder sugar, corn starch and once even clear gelatine.
Can I leave corn sryup out and add at the end (if needed).
Thank you!
Liz Marek says
It could be the type of chocolate you are using. Increase your chocolate chips by one cup. That should help.
Maida Cz says
I’ve never been able to dial in that classic shiny chocolate frosting, even after testing multiple recipes..most fell flat. Liz absolutely nailed it. The texture and flavor are spot on, and it works beautifully as a cake filling, frosting, brownie topping, cookie frosting, or cupcake filling. Truly versatile and well-balanced. Thank you for sharing this recipe : ) definitely a game changer.
VSC says
hi i am uk based and don't no what the equivalent for corn syrup could be. any ideas appreciated. thanks 😊
Liz Marek says
Hi there! It would be glucose 🙂
Avery says
This recipe is awesome, simple, and delicious. I had never made a fudge frosting before and this recipe turned out perfect!
Deanna Morrison says
Can this recipe be used as a filling?
Elizabeth Marek says
Like a cake filling? As long as you arent baking this yes you can
Kim G says
This recipe is FANTASTIC! It is easy to use for decorating, piping, has a very nice shine, everyone loves it. It has a ganache flavor. This is my new go to chocolate frosting. Very easy recipe to make. I used a whisk to stir the chocolate chip mix and they melted faster, rather than using a fork or spoon.
I would caution when making this recipe. The ingredients & the order of instructions are flipped. Be careful you don't mix them up. I printed it and drew a line in the ingredients. I would also suggest to beat the butter until creamy, before adding the powdered ingredients or else the powdered ingredients will go everywhere!! I would suggest a revision to help your bakers.
Ann says
When do I add powder sugar.
Liz Marek says
The powdered sugar goes in with the butter, cocoa powder and salt in step 3. Beat those together until light and fluffy, then add the cooled chocolate mixture. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Vanita says
The butter sugar cocoa powder doesn’t seem like the right amount 2cups of butter to two cups of sugar and cocoa will it be to thin when all ingredients are mixed?
Liz Marek says
The amounts are correct. The melted chocolate mixture firms the frosting up as it cools. If it's still too soft, chill it in the fridge for a few minutes to set up. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
corrin says
Can I cut this in half?
Liz Marek says
Yes, you can halve it. Use the servings adjuster on the recipe card and the amounts will update for you. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Janelle Stokker says
Hi we dont get corn syrup in South Africa, whst would you suggest as substitute? liquid glucose or golden syrup?
thanks
Janelle
Liz Marek says
Liquid glucose is the best substitute for the corn syrup. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Peggy Stoll says
Can this be used to decorate by piping it? Will it hold?
Elizabeth Marek says
Yes you can
Adianes says
Hi. How can I substitute the corn syrup?
Liz Marek says
You can use glucose syrup in place of the corn syrup. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Kelly says
I would like to use this on chocolate cupcakes with raspberry sauce filling. If I make it the day before, will refrigerating overnight change the glossiness and consistancy of the frosting?
Liz Marek says
You can make it the day before. Keep it covered at room temperature overnight and it will stay soft and spreadable. Refrigerate only if you're holding it longer than 2-3 days. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Corinne Gill says
This frosting is fantastic. I was making a cake for husband birthday and wanted something different. I will definitely use this recipe again
Liz Marek says
Happy birthday to your husband! So glad you loved it.