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 this frosting is anazing but what should I do if the frosting looks a bit split after I have heated everything together?
Hi Ameera! 🙂 Usually if the frosting looks split it means that the mixture was overheated and so the emulsion has broken. You can fix this by gently heating the mixture again over a double boiler while vigorously mixing, and if that doesn’t work then try adding a bit of room temperature milk or cream. Hope that helps! 🙂
Can I make it one day before using it ?
Yes totally! 🙂
I made a double batch today and it’s fair to say MOST of it is on my cake… I may have eaten some. Divine.
Haha so happy to hear you enjoyed it Miriam! 😀
Hi, can I exclude or decrease the icing sugar in this fudge frosting? Im bit afraid it will be to sweet for dark chocolate lovers… Dont know.
Hi Radka! You can reduce it slightly if you prefer, but just keep in mind it will make the frosting less firm. Alternatively you can add more dark chocolate which will also give you a firmer frosting 🙂
Thanks a lot for your advise, lets try 🙂
Can i make this using amul fresh cream?
Hi Mariyam! If it has a fat percentage of around 34% or higher then it should be fine 🙂
Aoa This tastes good but my family loves a
Very light and very sweet frosting. Any ideas to change this frosting into that type.
❤️💕
Wassalaam Zeeniya! You can whip this frosting and this should make it lighter 🙂
I want to make a chocolate cake in my 4inch pans 2 pans for the first time, and I need to create 4 layers. please let me know the quantity for the filling inside and for covering it fully on the outside .
Hi Samreen! For four 4 inch cake layers, I think 1.5x this recipe should do the job 🙂
Love IT
Thanks Victor! 🙂
I had never done a heated frosting before so I was really nervous I would mess this up. Instead it was the most AMAZING (and easy) chocolaty goodness 😍 It complimented my choc cake perfectly (tried buttercream type before but felt it wasn’t a good match). Thank you Maryam for such an awesome recipe! Totally my go-to from now on
Yay! So so happy you enjoyed the frosting Jen 🙂
Thank you and we Love you here in the USA…
Aww thanks so much!! Much love from NZ to the USA 🙂
Hiya MK,
I see that I can refrigerate the frosting for a week, but would I be able to freeze it if I don’t use it all in one go?
TIA,
Beverley x
Hi Beverley 🙂 I haven’t tried freezing this frosting myself but I don’t imagine it to be a problem! You’ll just need to let it come to room temp before mixing it otherwise it may split. If it does split then just reheat it again until it comes together and then let it firm up again before using 🙂 hope that helps!