My chocolate fudge frosting is simple to make and tastes better than any store-bought or canned frosting! It’s thick and rich and dries firm with an oh-so-fudgy consistency. No candy thermometer or special equipment needed! Recipe includes a how-to video!
A Chocolate Lover’s Perfect Frosting
I gave you a sneak peek at this frosting earlier this week. It’s that deep, dark, thick, and fudgy chocolate fudge frosting I teased over my insanely decadent devil’s food cake.
This is the perfect frosting to take a dessert to the next level of decadence, and it joins the ranks of some of my favorite frosting recipes. Not too sweet, there’s no candy thermometer needed, it sets up fudgy and firm, and it’s quite simple to make (though you do need some patience!).
Let’s get to it!
Fudge Frosting Ingredients
Fudge frosting requires only 6 basic ingredients. Here’s what you need:
- Chocolate. I highly recommend using an unsweetened chocolate bar (100% cacao) for this recipe. In a pinch, a dark chocolate (60% cacao or higher) could be used, but the lower your percentage the sweeter your frosting will be. I found that using an unsweetened chocolate gives you the best flavor and keeps the icing from being too sweet.
- Milk. I recommend whole milk for this recipe, it helps the frosting to set properly and lends itself to the rich, creamy consistency.
- Salt. A pinch of salt balances the sweetness from the sugar. I found ¼ teaspoon was not quite enough while ½ teaspoon was too much, so I recommend using ¼ teaspoon but over-filling it.
- Butter. A little butter goes a long way. It helps create the glossy shine of the chocolate fudge frosting and adds to the full-bodied fudgy mouthfeel. Use unsalted and add a pinch of salt for maximum control over the flavor. However, if you only have salted butter simply leave out the salt in the recipe.
- Powdered sugar. This makes the frosting sweet and smooth without making it grainy. The sugar is also critical to help the frosting set up properly.
- Vanilla extract. Chocolate is always enhanced by a splash of vanilla, so we use it here for best flavor.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Making The Frosting
While today’s recipe has a truly fudgy taste and consistency, it’s much simpler to make than my chocolate fudge, and there’s no candy thermometer needed!
- Chop (or break) chocolate into small pieces that are similar in size (this helps it to melt evenly and reduces the chance of the chocolate seizing), and place in a saucepan (alternatively you could use a double boiler!).
- Add milk, butter, and salt and stir until the ingredients are melted together and smooth.
- Remove from heat and add powdered sugar and vanilla extract. In the video and photos above, I added the sugar directly to the saucepan, but if you don’t mind dirtying another dish I recommend pouring the chocolate into a separate heatproof bowl and then adding the sugar. The frosting will cool faster this way.
- Allow the frosting to cool until it is thickened to a consistency that is easy to spread or pipe (depending on what you’re doing with it!). Stir occasionally, otherwise the surface can begin to crust over.
SAM’S TIP: When making this frosting, it can be tempting to turn up the heat to encourage the chocolate and butter to quickly melt. Don’t do it! Heat that’s too high will cause your chocolate to seize and turn grainy and you’ll have to start over.
Fudge Frosting Consistency
- Chocolate fudge frosting is ready when it is cooled and the consistency is thick enough to spread or pipe onto cake or cupcakes. This waiting part takes time and patience and is the most annoying part of the whole process, but it’s very worth it!
- Pipe or spread the frosting onto your favorite cake or cupcakes (I’m piping it on my vanilla cupcakes in the image above). If it seems to be drooping or falling off the baked good, just give it a bit more time to cool.
Frequently Asked Questions
Most likely you just need to have a bit more patience and let it cool a bit longer! This frosting can take time to set up properly and exactly how long it takes depends on a number of factors including precisely how hot you heated it on the stovetop, how warm your kitchen is, and even how often you stir it as it cools (stirring it more often will help it cool faster).
If your frosting is grainy it is likely the heat was too high when you were melting your chocolate. High heat will “seize” the chocolate, causing it to be thick, lumpy and grainy (it can also cause the oils to separate from the chocolate!). Unfortunately, if this happens I recommend starting over (and keep the heat on low!).
Fudge frosting works with just about anything! Try it on marble cake, vanilla cake, or keep things rich and decadent by serving on chocolate cake or chocolate cupcakes! How about making a chocolate-covered strawberry cake?
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Chocolate Fudge Frosting
Ingredients
- 4 oz unsweetened chocolate coarsely chopped
- ⅓ cup (75 g) unsalted butter
- ½ cup (118 ml) whole milk
- ¼ heaping teaspoon salt
- 4 ½ cups (565 g) powdered sugar
- 1 ½ teaspoons vanilla extract
Recommended Equipment
Instructions
- Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat.4 oz unsweetened chocolate, ⅓ cup (75 g) unsalted butter, ½ cup (118 ml) whole milk, ¼ heaping teaspoon salt
- Stir frequently until chocolate and butter are completely melted and mixture is smooth.
- Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.4 ½ cups (565 g) powdered sugar, 1 ½ teaspoons vanilla extract
- Allow the frosting to cool, stirring occasionally, until it is thick enough to spread or pipe over cake/cupcakes (how long this takes will vary greatly depending on many factors including how hot the chocolate mixture became, the temperature of your kitchen, etc.). The more you whisk the mixture the faster it will cool.
Notes
Making in Advance
I do not recommend making this frosting far in advance of making your cake or cupcakes as it will become quite firm as it cools. Once it is too cool to spread or pipe, it’s hard to return to that consistency (re-warming the frosting will yield mixed results and I don’t recommend it).Storing
Once applied to your cake or cupcakes this frosting will keep at room temperature for up to 4 days or refrigerated for at least a week. It also freezes well.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Brodie
Can you replace the unsweetened chocolate with white chocolate?
Sam
Hi Brodie! I have never tried it. It may end up being pretty sweet, but I do have a white chocolate buttercream that may be closer to what you are looking for. 🙂
Senthil
For this recipe, can you use heavy cream instead of milk?
Sam
It could be pretty stiff and rich, but I think it could work. 🙂
Mike Martin
Great chocolate taste, love it on brownies! I will keep this one!
Emily @ Sugar Spun Run
Sounds like you enjoy chocolate just as much as we do, Mike! Enjoy ☺️
Richard Malloy
Making a 2 layer 9 inch yellow cake with a crumb coat. Do I need to increase frosting recipe & will the frosting stay spreadable while the crumb coated cake is cooling in refrigerator? Make two batches of frosting?
Thank You!
Emily @ Sugar Spun Run
Hi Richard! This recipe will cover a two layer 9 inch cake; however, you may want to make a bit extra if you plan to crumb coat and add decoration. The frosting can set up pretty quickly depending on your kitchen, so making it in batches is a great idea 🙂
Pam
Hi. I am just wondering if coco powder can be used in place of the chocolate? How will that change the consistency and flavour? Thank you.
Sam
Hi Pam! I would recommend using my chocolate buttercream instead. 🙂
Ginger Hackney
I had my doubts about this recipe – I was so wrong! Very easy to mix up & the texture & taste are absolutely delicious. I highly recommend this smooth spreading fudge frosting!
Emily @ Sugar Spun Run
We’re so happy our recipe exceeded your expectations, Ginger 🥰
Donna
This sounds wonderful. Can expresso granules be added to the frosting mix?
Sam
Hi Donna! I would add them in with the melted chocolate to help them dissolve. 🙂
Lindsey
I made this for Valentine’s Day. I am planning to decorate my cake tomorrow. Will the frosting be too set to spread by then? Also, I would recommend sifting powdered sugar. It left tiny lumps in my frosting, other than that the frosting is amazing.
Sam
Hi Lindsey! I do not recommend making this frosting far in advance of making your cake or cupcakes as it will become quite firm as it cools. Once it is too cool to spread or pipe, it’s hard to return to that consistency (re-warming the frosting will yield mixed results and I don’t recommend it).
Dawn
I just finished making chocolate cupcakes with this frosting. It is simply decadent. Not to sweet. It is awesome. Thanks for sharing.
Sam
I’m so glad you enjoyed it so much, Dawn! 🙂
Cynthia
Hi, would this frosting hold up on cupcakes in a picnic day?
Sam
Hi Cynthia! It’s going to behave like most frostings where it will start to melt a bit in really warm temperatures.
Amber
Super easy recipe and turned out delicious. Took about an hour to get to the right consistency and then it spread like a dream.
Hh
I’m not sure what I did wrong but the frosting didn’t stiffen and it was just liquid no matter how much I stirred
Sam
I’m so sorry to hear this happened! Did you continue to let it cool? Did you make any alterations to the recipe? It could help to watch the video if you haven’t already.
Neymar
Can I replace butter with unsalted pastry margarine? or what can you recommend? Thank you, your recipe looks delicious, greetings from Venezuela
Sam
Hi Neymar! I haven’t ever tried it, but I think the margarine will work just fine. Let me know how it goes if you try it. 🙂
Rimz
Will this cover 2 layer 8 inch cake? This frosting on devil food cake is going to be
insanely good!! 😋
Sam
Yes it will. 🙂
Melanie
Hi, is this recipe ok to double as is?
Sam
Yes, that will be fine! Enjoy, Melanie! 🙂
Emily
Can I use semi-sweet chocolate chips instead of the chocolate bar?
Sam
Hi Emily! It should work but the frosting will be sweeter. 🙂
JR
Do you have to use whole milk or can you sub with oat?
Sam
I honestly haven’t tried it with oat milk so I can’t say for sure how it will turn out. 🙁
Chandra
Thanks! Also isn’t 1/3 cup of butter 75 grams? Please confirm..thanks again!
Sam
Yes it is. Sorry for the error. I will make sure to fix that. 🙂
Lynn
Would you recommend using this on chocolate chip cookie sandwiches?
Sam
Sounds delicious, Lynn! Enjoy! 🙂
Tammie
I happen to have a few bars of unsweetened chocolate from Ghirardelli in my pantry. This frosting looks interesting but I do have a question. I usually make a SMBC because I’m not fond of regular buttercream due to it being far too sweet. With that in mind just how sweet is this vs a regular buttercream frosting?
Sam
Hi Tammie! This is not as sweet as a regular buttercream so this may be a good option for you. 🙂
Chandra
Can this be made and left to cool in the fridge overnight? Can it or does it need to be whipped like ganache?
Sam
Hi Chandra! You will want to use it immediately once it reaches a pipeable consistency. See the notes section below the recipe, that elaborates a bit. I hope that helps!