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.
157 Comments
hi, i make the chocolate cake with this frosting but all the final result it came soo dark – dark dark brown all ( cake and frosting) – I want to give a lil of contrast – any idea?
Hi Leslie! You could perhaps try a different type of frosting, or maybe a white chocolate ganache to go with your cake 🙂 here is the link to all my frosting recipes if you wanted to check them out for ideas! https://cakesbymk.com/recipe-category/frostings/
This was great fudgy chocolate icing! The consistency was perfect! Thank you for sharing
So happy to hear you enjoyed the frosting recipe Donna! 🙂
Hi will this recipe be enough to pipe 12 cupcakes with a simple rosette on top?
Hi Abeerah! Yes I believe it should be enough, or you could make 1.5x the recipe just incase you’re a little short 🙂
This fudge frosting was perfect! Not too sweet like most icing’s. Definitely a keeper. Thanks for sharing 😀
Yay! So happy to hear you enjoyed the recipe Debbie 😀
Amazing recipe. It’s so delicious and easy to make.
Thank you Kanta so happy to hear you enjoyed the recipe 😀
So delicious, thank you!
You’re so welcome! So glad you enjoyed the recipe 🙂
Hi Maryam
Thank you for the recipes. Can you pour the hot frosting over a cooled cake or should it be refrigerated first?
Hi Allison! Hmmm good question. I haven’t tried this before myself, but I imagine if the cake is cold, enough that it would set the frosting as you pour it over the cake then it may work? You may want the frosting to have cooled a little bit though so that it’s not ‘piping’ hot. I imagine this would give more of a glaze/poured ganache effect as opposed to a thick frosting which is lovely too! Let me know how you go if you decide to try it out 🙂
Hi! Mine looked perfect but I noticed as I stirred it before applying to the cake, it got a bit grainy looking? I ran it through a sieve when it was still hot too so I’m not sure what happened. Do you think it was the stirring?? Thanks!
Hi Alyssa! Sometimes this can happen if the frosting has cooled down a little unevenly, or if the initial chocolate hasn’t mixed well with the cream (but sounds like this wasn’t a problem for you as you did sift it). Hmmm I’m not too sure what the exact cause is, but you can fix this by heating a small amount of cream, and then stirring in a teaspoon at a time until it comes back together 🙂 just be sure not to add too much otherwise your frosting may not hold its shape. Hope that helps! 🙂
Tried the recipe last weekend and wow it was a hit..super delicious and absolutely stable i as layered and covered a 6inch 4layer cake with it ..absolutely amazing !!
Thanks for sharing your recipe..lots of love
Neha
Thank you so much for the wonderful feedback Neha! So glad to hear you enjoyed the frosting and that it held up well with a 4 layer cake 😀
Thank you very very much for easy recipe long time I tried to find recipe and easy but I did’t but your’s is delicious I will try it in the weekend thank you again
Thank you so much Hoda! Hope you enjoy the recipe 🙂