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.
154 Comments
Hi Maryam,
Would this be good to use on a yule log and can I do it ahead of time please? Love you recipes.😋🧡
Hi Ruby! 🙂 Yes that should be totally fine! Just amend the consistency of the frosting as needed (let it set for longer for a firmer frosting or heat it a little if you need it softer for spreading). So glad to hear you’re enjoying the recipes 🙂
Assalam Alaykum ..Thanks for sharing wonderful recipe..Can I use evaporated milk instead of cream?
Wassalaam! 🙂 Hmmm good question! I’ve never tried evaporated milk as a substitute for cream in this recipe so can’t say for sure how well it would work sorry, however because evaporated milk has much less fat than cream, then I imagine your frosting won’t be as thick in the end. It may still work though just won’t be as stable as the original recipe 🙂
Hi, can I put these fudge in cake and keep it fridge. Will it become hard or will it be smooth?
Hi Golda! Yes it works great as a frosting 🙂 if you place it in the fridge it will firm up like a buttercream, but just take the cake out of the fridge a few hours before eating to let the frosting come to room temperature and it’ll be softer 🙂
Thank you so much for the immediate reply 🙏🏼
Hello I made this and left in the fridge overnight. When I took it out it was solid like candy. How do I fix it plz?
Hi Layla! 🙂 As with most frostings that have butter (and/or chocolate), when placed in the fridge it will firm up. All you have to do is let it come back to room temp and it will soften up 🙂 you can even pop it into the microwave for short 5 to 10 second bursts, giving it a mix in between each burst until it’s at the consistency that you want. Hope that helps!
Do you have to use dark chocolate at 50%. Can I use milk chocolate or dark chocolate at a different percentage.
Hi Faatima! 🙂 Yes you can totally use a different type of chocolate, it will just alter the taste slightly. So milk chocolate will be less rich, or a darker chocolate will be more rich/slightly more bitter. Both variations will still taste great, so just depends on your own preference :). Enjoy!
Hi Maryam,
Wanted to ask, how many cupcakes can 2 batch of this frosting cover you think?
Thanks!
I meant 1 batch 😅
Hi Neha! Good question haha I think 1 batch will frost about 10-12 cupcakes or so if you’re doing something simple like rosettes :). If you’re doing cupcake swirls which use up a bit more frosting then you may need to make a slightly larger batch as 1 batch of this frosting only makes about 1.5 cups 🙂
Sounds good! Thanks for the prompt reply Maryam. Will let you know how it goes 😊👍
This frosting was epic… soooo good… was loved by all, thank you very much for this awesome & easy peasy recipe…
To answer the question I had asked, I went for a 1.5 cup recipe to be on the safe side and it covered 25 min cupcakes with Rossettes and I still had some more frosting left 🤩
So so happy to hear you enjoyed it Neha! 😀 And that’s awesome thanks so much for the update! Just to clarify did you mean 25 minimum cupcakes or 25 mini cupcakes?? So I know for future if anyone asks 🙂
I’ve been searching for a fudge frosting for so long and this looks amazing. If I use this on cookies, such as thumbprint cookies, does it stiffen and get hard, or does it stay soft and creamy? Thank you, you have fabulous videos.
Hi Ursula! 🙂 So this recipe doesn’t set firmly, but it does develop a thin crust over the top, so it’s more on the soft and creamy side. So glad to hear you’re enjoying the videos, and hope you enjoy this recipe 😀
I tried this divine frosting and not only was it easy and quick to whip up but it tasted sooo good and was devoured by my kids😋😋 Thank you so much Maryam for sharing such delicious foolproof recipes 💝💝
So happy to hear you and your kids loved the frosting Amy! 😀
Great recipe!
This is amazing!!! I was looking for a new frosting, then I found this. It’s to die for!!!
Awesome! So glad you enjoyed it 🙂
It’s fudgy alright. I did my own twist after i applied your recipe.i added caramel.it was heavily
Wow that sounds amazing! I’ll have to try that sometime 🙂