Chocolate Fudge Frosting
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Recipe Intro From lisathompson
Everyone needs an easy chocolate fudge frosting recipe up their sleeve for finishing cupcakes, layer cakes, and sandwich cookies. This version comes together with 7 ingredients (and no vegetable shortening!)
Recipe Description
This recipe couldn’t be simpler. It’s made in the style of American buttercream, which is butter and powdered sugar based and comes together with an electric mixer. I needed a chocolate frosting recipe to pair with my Italian Rainbow Cookie Cake, and this version fit the bill perfectly!
- Chocolate Fudge Frosting Ingredients
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
Chocolate Fudge Frosting Ingredients
Ingredient Notes
High quality chocolate is crucial for this recipe. It needs to have a rich, velvety texture and not too high of a sugar content. Try using semi-sweet or dark chocolate varieties that are between 60-70% cacao.
Test Kitchen Notes
Just Beat It!: This frosting comes together with an electric stand mixer fitted with the paddle attachment. It creates a light, fluffy texture but produces less air bubbles than a whisk attachment does. If you only have a whisk attachment at your disposal, just stir down the frosting with a rubber spatula after whipping to release some of the air bubbles and create a smooth, creamy consistency.
Choose Organic: I use organic powdered sugar in all of my recipes, but ESPECIALLY in frosting. It is made with tapioca starch instead of cornstarch so its thickening properties do not need to be heat activated. It also has a bit higher molasses content than conventional powdered sugar (you can notice a slight textural and color difference between them!). I always sift my powdered sugar to prevent any lumps.
Cocoa Powder: Be sure to choose unsweetened cocoa powder. You can use Dutch-process or natural cocoa powder interchangeably in this recipe.
FAQs
What is fudge frosting made of?
Chocolate fudge frosting is made mostly of butter, powdered sugar, cocoa powder, and melted chocolate. Salt and vanilla extract can be added to boost the flavor.
What is the difference between ganache and fudge frosting?
Ganache is made with melted chocolate and heavy cream (or sometimes water). Fudge frosting contains other ingredients such as powdered sugar, butter, and cocoa powder.
What is the difference between chocolate frosting and icing?
Chocolate frosting is whipped or beaten to incorporate air and create a fluffy consistency. Chocolate icing is a runnier consistency that is great for drizzling or dipping treats.
Recipe Card
ingredients
- 6 ounces semi-sweet or dark chocolate, roughly chopped
- 3 sticks unsalted butter, softened
- 3 cups organic powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
- 3 tablespoons cold heavy cream
Melt the Chocolate
Method
Step 1
Bring a few inches of water to a rapid simmer in a small pot over medium heat. Reduce heat to low and place a heatproof bowl overtop. Add chopped chocolate and let melt until completely smooth. Let cool for about 10-15 minutes.
Make the Frosting
Step 1
Add softened butter to the bowl of an electric mixer (or a large mixing bowl if using a hand mixer) fitted with the paddle attachment. Sift organic powdered sugar and cocoa powder together over the butter. Add the vanilla extract and salt. Stir on low speed until all of the dry ingredients have been absorbed, then increase speed to medium (number 6 on a Kitchenaid) and beat for about 3 minutes, until fluffy. Scrape down the sides of the bowl.
Step 2
Scrape down the sides of the bowl. Add the melted chocolate and beat on low speed until well incorporated. Add cold heavy cream and beat on medium speed until very fluffy. The mixture will be a light cocoa color and have the consistency of whipped cream. Taste and add more salt or vanilla extract, if desired.
Step 3
You can make the chocolate fudge frosting about 3 days in advance. Store in an airtight container in the refrigerator. When ready to use, run the sealed container under warm water or microwave on medium power for about 20-30 seconds, then return to the stand mixer and beat until fluffy and smooth again.