The Best Chocolate Fudge Frosting-made with Hershey’s Cocoa, richer than a buttercream, you’ll think you’re eating a decadent fudge!
The biggest question when it comes to eating cake is what to eat first. The cake or the frosting? I’m of the mind that if both are equally good, each bite should have both cake and frosting.
It wasn’t always this way. As a kid, I was all about the frosting. The cake was just a vehicle to deliver it. I would eat all the frosting around the cake, then if the cake was actually good, I’d have a few bites of it as well.
If you’re looking for a subtle chocolate flavor, this Chocolate Buttercream is the best choice.
If you’re looking for a deep, rich, full on chocolate frosting, then this is it. The perfect complement to a yellow cake or take a chocolate cake over the top!
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The Best Chocolate Fudge Frosting
Ingredients
- 10 Tablespoons butter
- 1 1/4 cups unsweetened cocoa powder
- 5 1/4 cups powdered sugar
- 2/3 cup milk
- 2 teaspoons vanilla extract
Instructions
- In a saucepan, over low heat, melt butter. Stir in cocoa powder. Mixture will resemble a thick paste.
- Transfer chocolate mixture to a large mixing bowl. With mixer on low speed, add in powdered sugar and milk, alternating the two. Reserve a few tablespoons of milk. If frosting is thick, add in remaining milk. Add vanilla extract.
- Turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy.
- Frost cake or cupcakes as desired.
Who else wants to lick the beater? Want more great frostings?
Want more great frostings?
Smores Buttercream Frosting from Wine and Glue
Cream Cheese Frosting from Spend with Pennies
Salted Caramel Swiss Meringue Frosting from Shugary Sweets
Julianne @ Beyond Frosting says
I was never a huge fan of frosting until I started making my own! Now I am totally a fan and I need frosting in every bite!
Debbie says
Sounds delicious! I can’t wait to try it. My family loves a yellow butter cake with milk chocolate icing.
Charlie says
This sounds like a lot of sugar to me.
Can the sugar be cut back?
Have a Joyful Day :~D
Charlie
Joan Hayes says
You would have to reduce the measurements of all the ingredients and just make less frosting if you want to reduce the sugar. If you only reduce the sugar, you’ll have a runny frosting.
Trish - Mom On Timeout says
Frosting that tastes like fudge? Count me in!
Jacqui says
Hi, I’m wondering if I can make this with Almond Milk? I’m lactose intolerant but this frosting looks so dang delicious!
Joan Hayes says
Yes you can use Almond milk, I’d start with 1/3 cup and add extra until you get the consistency you’re looking for. Enjoy!
JoAnne says
Something is wrong with either your website, or my computer. I click to see the recipe and it brings me directly to comments, and wont let me scroll up. And as I write this the screen keeps jumping back up to the first comment on the list and wont stay put so I can see what I’m typing. So please excuse any typos. Can anyone help me with this issue?
Joan Hayes says
I’ve had that happen on other sites sometimes, it’s something with the ads. Might want to try clearing your cashe. The ads populate based on your recent searches.
Debra @ Bowl Me Over says
I keep coming back to your recipe. Can it be this easy? Looks soooo amazing, will be topping my cupcakes with this tomorrow. YUM!!!
Joan Hayes says
It really is this easym and so good! Enjoy your cupcakes!
Kayle (The Cooking Actress) says
YES! I love suuuper chocolatey and intense delicious chocolate frosting! This is fantastic!
Julie @ Julie's Eats & Treats says
Is it wrong of me to want to just lick that beater clean? It looks fabulous Joan!
Olivia says
Saw this recipe from iambaker on Facebook. I just made a half batch and it is delicious. I don’t usually whip it for the five minutes but it sure is creamier. Make sure to buy the Hershey’s! It makes a difference.
Gina says
Just made this today, I have to tell you it’s really great! I halved the recipe for 12 cupcakes, generously frosted, and it’s more than enough. I like the balance of the cocoa-y flavor and sweetness, and there’s no tinny or chalky aftertaste. I also appreciate it being made with melted butter, I never manage to soften butter correctly in the microwave, and if I leave it on the counter, someone always ends up putting it back in the fridge thinking it was left out by mistake, LOL!
Joan Hayes says
So glad you enjoyed it. I’m with you on the melted butter. I have no patience waiting for butter to soften to that “just right” stage!
Kathy McBride says
Can this icing be piped with good results?
Joan Hayes says
Absolutely! I’m just lazy so rarely do I pipe anything.
sabrina cody says
YUM!!!!! cant wait to try this out with my family!!!!!!
Joan Hayes says
Thank you Sabrina, I hope you and your family love it! 🙂
Mike Pritchard says
Yummy !! Just Yummy !!
Joan Hayes says
Thank you Mike!
Kathy Derrick says
Made this last night for a yellow cake and it was fantastic. My son was licking the beaters and bowl clean! I think he ate more frosting than cake! Thank you!
Joan Hayes says
So happy to hear you and your son enjoyed this Kathy! 🙂
Susan says
Can I make this frosting the night before I want to frost my cupcakes? Should cupcakes be completely thawed before frosting them? Thanks
Karen Aromatorio says
I would keep it in the refrigerator overnight and have the cupcakes defrosted first. You might have too much moisture if they aren’t thawed.
Jen says
I am planning on making this frosting to compliment a white cake filled with strawberries…. I have heard adding a tiny amount of espresso powder makes it more intense flavor of chocolate. Would I be able to add a half tsp?
Karen Aromatorio says
Sure! That sounds like a great idea. Let me know how it turns out.
Andrea says
Hi, is your butter salted or unsalted?
Karen Aromatorio says
You can use either. I prefer salted.
Paula B. says
This is by far the creamiest, most delicious chocolate frosting I’ve ever made. I love that it uses far less butter than my usual go-to recipe. Thank you so much for sharing this recipe!
Ruth says
Can you freeze this fudge
Karen Aromatorio says
You can freeze it. I recommend wrapping small portions in plastic wrap and then store them in an airtight container for freezing.