Chocolate Fudge Frosting Recipe
This rich and creamy Chocolate Fudge Frosting is a decadent, smooth, and intensely chocolatey topping perfect for cakes and cupcakes. Made with unsweetened cocoa powder, semi-sweet chocolate chips, and heavy cream, it requires a few hours to set to achieve that perfect fudgy texture that is easy to spread or pipe. Ideal for chocolate lovers looking to elevate their baked goods with a luscious creamy finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4-6 hours setting time plus 35 minutes active
- Yield: Approximately 3 cups of frosting 1x
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups unsweetened cocoa powder (sifted)
- 1 1/2 cups granulated sugar
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 6 tablespoons unsalted butter
- 1 2/3 cups heavy whipping cream
- 1/4 cup heavy whipping cream (additional)
- 2/3 cup semi-sweet chocolate chips
- 1 tablespoon semi-sweet chocolate chips (additional)
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Set the timing: Note that this recipe must set overnight or a minimum of 4-6 hours before using to develop the proper fudgy consistency.
- Sift the cocoa powder: Sift 1 3/4 cups of unsweetened cocoa powder into a stand mixer bowl fitted with a paddle attachment or into a large mixing bowl if using a hand mixer.
- Warm cream and sugar with butter: In a medium pot over medium heat, melt 6 tablespoons unsalted butter and 3/4 teaspoon fine sea salt together. Once melted, add 1 2/3 cups heavy cream and 1 1/2 cups granulated sugar. Whisk occasionally and heat until the mixture is nearly boiling, approximately 7-10 minutes.
- Melt chocolate chips: Reduce the heat to low and stir in 2/3 cup semi-sweet chocolate chips plus 1 tablespoon additional chocolate chips until completely melted, about 7-8 minutes.
- Combine mixtures: Slowly stream the hot chocolate mixture into the bowl with the sifted cocoa powder. Mix until combined, scraping down the bowl as needed. Increase mixer speed to medium and mix for 2-3 minutes until the mixture is lump-free. Stir in 1 teaspoon vanilla bean paste or extract.
- Pour and chill: Pour the fudge frosting into an airtight container. Leave the lid off while still warm to prevent condensation. Once at room temperature, cover and chill in the fridge for a minimum of 4-6 hours or overnight. Alternatively, let set at room temperature overnight.
- Prepare before use: If chilled, allow frosting to sit at room temperature for 30-60 minutes to soften. Paddle-mix for 20-30 seconds to loosen it up for piping or spreading. Avoid overmixing to prevent it from becoming hard to work with and lighter in color.
- Storage: Store unused frosting in the refrigerator for up to 1 month. It is stable at room temperature for 1-2 weeks.
Notes
- Sifting the cocoa powder ensures the frosting is smooth and lump-free.
- Use semi-sweet chocolate chips for a balanced sweetness; dark chocolate chips can be used for a richer chocolate flavor.
- Vanilla bean paste adds a more intense vanilla flavor compared to vanilla extract.
- The frosting must set for several hours or overnight to achieve the proper texture for spreading or piping.
- Allow frosting to soften at room temperature before use for best handling.
Keywords: Chocolate fudge frosting, chocolate frosting recipe, creamy chocolate frosting, chocolate buttercream, cake frosting, chocolate dessert topping
Find it online: https://leofoster.com/chocolate-fudge-frosting-recipe/
