This chocolate fudge frosting is one of my favourite frostings of all time! It’s so rich and creamy, and best of all, is super easy to make!
What can I use fudge frosting for?
This frosting can be used to ice so many different types of cakes and cupcakes! Some of my favourites include vanilla, banana and chocolate cakes! You can also use it as a filling for macarons.
What is the shelf life?
You can keep the frosting stored in an air tight container in the fridge for up to a week.
Chocolate Fudge Frosting
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- ½ cup (113 g) cream - heavy cream, whipping cream
- 1¼ cup (200 g) semi-sweet chocolate - I use 50% dark chocolate
- ½ cup (113 g) butter - unsalted
- ½ cup (85 g) icing/powdered sugar - sifted
- ¼ tsp instant coffee powder
- ¼ tsp salt - omit if using salted butter
- 2 tsp cocoa powder - unsweetened, sifted
- 1 tsp vanilla essence/extract
Instructions
- Place a saucepan over medium heat and add in the cream. Heat until you begin to see little bubbles forming around the edges of the pan. The cream shouldn't be boiling.
- Turn the heat to low and add in the cocoa powder. Mix until well combined.
- Add in the remaining ingredients and continue to gently stir until all the solid ingredients are melted and you have a very smooth mixture.
- Strain the mixture into a heat proof bowl to get rid of any lumps (this step is optional), and then cover the top with cling wrap so that the cling wrap is directly touching the top of the frosting. This will prevent a skin from forming as it cools down.
- Let the mixture cool completely (about 45 minutes) before using.
Video
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
140 Comments
AssalamuAlaikum Maryam
Can I use this frosting in buttercream dam for a tiered wedding cake?
Will it hold well outside refrigerator at 30°C?
Can I pour this over a Bundt cake instead of letting it cool for 45 minutes?
Hi Jenny! Yes that could totally work, you may just want to let it thicken slightly (so its more like a thick glaze) then you can pour it over the bundt cake 🙂
Enjoy!