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
My mom loves the Entenmann’s fudge iced golden cake so I made this to try and emulate that. I think it’s a great dupe! Really nice flavor and glossy finish. I actually used half and half instead of whipping cream because that’s what I had on hand, and it still worked great.
Awesome! So glad to hear you loved the recipe Olivia 😀
Really appreciate the feedback 🙂
what size cake can this recipe frost ?
Hi Shiela! This would be enough to fully frost a small two layer 6 inch cake. For something a bit larger (like an 8 inch two layer cake), I would recommend doubling the recipe 🙂
Hi MK. Once this has been cooled in the refrigerator, can it be whipped just as a ganache can? The taste is so phenomenal, but I would love to be able to make it more stabilized.
Hi Lisa! Yes you could totally whip it if you prefer a slightly fluffier and more stable frosting 🙂
So glad you loved the recipe 🙂
Used this for my little brother’s birthday cake! He’s autistic and is REALLY specific about texture, taste, ect, and he was blown away by the first frosting he’d ever had that didn’t immediately repulse him due to sensory issues! If you have a loved one with autism, make this for them! It’s super sensory friendly, not too sweet, and definitely worth a repeat! Thank you Maryam!
Aww this comment made my day! So so happy to hear your brother was able to enjoy his birthday cake Otter 🙂
Really appreciate the wonderful feedback 🙂
I made this yesterday using semi sweet chocolate. It turned out great! Can I substitute with white chocolate for a different touch?
So glad you enjoyed the frosting Anna! 🙂 You could try white chocolate, but it doesn’t set as firmly as dark chocolate as it doesn’t have cocoa solids in it. You could try reducing some of the liquid in the frosting to counteract this. Also keep in mind white chocolate is sweeter so you may also want to reduce the powdered sugar a bit 🙂
Hi, i tried your recipe and stored it in a piping bag and put it in the refrigerator to use the next day. it was still almost hot when i place the fudge into the fridge. And when i took it out the next day, i see that a butter later at the top of my piping bag. The butter and chocolate separated. May i know if i am still able to use it? If yes, how should i salvage it? Really appreciate your reply. Thank you!
Hi Joey! 🙂 It sounds like the frosting perhaps split while cooling. This can happen when the ingredients aren’t emulsified properly and in the case of this fudge frosting, it may have happened due to the frosting being heated a little too much (or using too high of a cooking temp). You can save it by reheating the frosting gently again and mixing until the frosting looks smooth. Once smooth take it off the heat immediately. I would also recommend letting it cool a little and solidifying slightly before placing into a piping bag. It also does get quite solid in the fridge and may take a while to soften up when you’re ready to use it, so might be better to let it cool in an airtight container in the fridge, so when you’re ready to use it you either let it come to room temp and give it a mix before placing into the piping bag, or slightly heat it (very gently like 5 second bursts in the microwave) if it’s too firm so it becomes a more pipeable consistency before popping it into a piping bag 🙂
Hope that helps Joey!
Absolutely perfect! Rich, fudgy, not too sweet. It’s the perfect pair with chocolate cake.
This is the frosting I’ve been looking for!
Awesome! So happy to hear you enjoyed the recipe K 😀
I just used this for my husband’s birthday cake and it tasted so good! Not too sweet and a perfect melt in the mouth texture. Delicious! Thank you!
Awesome! So happy to hear you enjoyed the recipe Karen 😀
Hope you had a wonderful day celebrating your husbands birthday 🙂
Hi MK! Thank you for all the wonderful recipes. I was planning on piping this frosting in between two sheet cake layers, and I was wondering if it will stay in its shape, or just seep out the sides. I heard that it isn’t as stable as buttercream, and it gets kinda soft. I wasn’t planning on covering the sides, or top, with frosting, so I don’t want it to seep out at all. Thank you!
Hi Addie! 🙂 You’re so welcome – so happy to hear you’re enjoying the recipes 😀
You’re right in that the frosting is less stable than buttercream, and only really becomes very firm if you leave it in the fridge for a couple of hours. I have used it on a layer cake (my rich chocolate cake recipe) and it does hold well in between the layers (as in it doesn’t seep out the edges), but it is realtively soft at room temp. I think it would be okay if the cake layers aren’t too dense/heavy, otherwise it may be worth using a more stable buttercream just incase (especially if the weather is warm!) 🙂
Hope that helps!
Hi! I was wondering if this frosting will hold it´s shape if I use it to frost cupcakes? and can I use any type of chocolate, or does it have to be 50% dark chocolate? I found Jivara milk chocolate 40% from Valrhona, would that work? because i dont like dark chocolate.
Hi there! 🙂 This frosting is on the slightly softer side, but it will hold up if you do a basic piping design like rosettes or a cupcake swirl 🙂
I would recommend using a dark chocolate otherwise the frosting might be too sweet (the sugar in the frosting counteracts the bitterness of the chocolate), but also dark chocolate is firmer so you’ll have a more stable frosting 🙂
Hope that helps and hope you enjoy the recipe!
DO you think this would be a good recipe to top brownies?
Hi Olivia! 🙂 Ooohh yes I think this would work wonderfully on brownies!! I have never tried it on brownies myself but it sure does sound delicious 😀
To all chocolate lovers, this is a fantastic and super easy chocolate fudge frosting. It is like a spreadable, pipeable (that’s a word, right) ganache. I’m only using it for the layer between my chocolate cake layers. I will frost the outside with a mascarpone and whipped cream frosting with a few chocolate fudge decorations here and there. This is my first recipe from Cakes by MK. I will be back to try more! Oh, also, this was my first time to hear about and use cake release. It was magical! Thank you for creating a cake-forward recipe site with very helpful tips!!
Thank you so much for the wonderful feedback Christine! So happy to hear you loved the frosting – it’s one of my favs! Yes cake release is just magical isn’t it!! Appreciate the love and support 🙂