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.
Peggy Stoll says
Can this be used to decorate by piping it? Will it hold?
Elizabeth Marek says
Yes you can