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.
165 Comments
I used this recipe as a starting point for a vegan version. I used plant-based butter and soy milk. I also decreased the amount of liquid since the soy milk is thinner than whipping cream. Delicious taste and I’m sure if I used vegan whipping cream it would have been even better! Will definitely use again.
HI Mk
I have been following your cake recipes for a while now there so delicious moist and fluffy
I highly. Recommend your carrot cake to your follower I work as a nurse and the ward really enjoy your cakes.
Keep them coming lots of gratitude.
KAREN xx
I have made this recipe a lot of times. Yesterday I wanted to make the icing but I only had sour cream and not heavy cream in the fridge. I melted the butter and chocolate together before adding the other ingredients and it worked out just as well as the original recipe. I love that it doesn’t have loads of sugar.
Absolutely delicious choc fudge frosting! Have used this recipe many times with a chocolate and vanilla cakes, and it had always worked a treat.
I am so thankful I found your recipe. I made this to top my birthday cake and it was THE BEST chocolate frosting I’ve ever had!!!! Great job! I didn’t have cream, so used whole milk and omitted the coffee powder and it was perfect for me. Thank you!…and yes I did enjoy it right off the spoon!!
Delicious! Saving this 🙂
Hi, can we use non dairy whipping cream?
So super yummy! This is a classic fudge frosting and I swear you won’t have to buy from the can anymore thanks mk!