Chocolate Fudge Frosting

5 from 1 vote

Rich, silky, and full of chocolate flavor, this chocolate fudge frosting is perfect for cakes, cupcakes, or brownies.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: tbs (~2 cups)

Calories: 146kcal

In a mixer whip the butter until it is fluffy.
1 cup unsalted butter*
Add the powdered sugar and heavy whipping cream, alternating between the two. I prefer to add 1 cup of powdered sugar, then 2-3 tablespoons of heavy whipping cream, letting it combine before adding the next round of powdered sugar and cream.
12 tbs heavy whipping cream, 5 cups powdered sugar
Add in the espresso powder, cocoa powder, salt, and vanilla and mix until combined.
1 teaspoon vanilla, ½ teaspoon espresso powder, ½ cup cocoa powder, Pinch of salt
Once everything is added, mix on high for 20-30 seconds.

Tips and Tricks

The original recipe called for ½ cup butter, which makes the frosting a bit stiffer. However, I really like the flavor and texture of using 1 cup, and that is what I recommend.
If the frosting is too runny, try refrigerating it for 5-10 minutes, or mix in additional powdered sugar ¼ cup at a time until it is to your desired thickness.
If the frosting is too thick, add more heavy cream a few tablespoons at a time until it's to your desired consistency.
After frosting, stick your cake or cupcakes in the fridge to help the frosting set.