Chocolate Fudge Frosting (no mixer recipe)

This homemade chocolate fudge frosting is perfect for piping, spreading over your cakes and decorating cupcakes too. It doesn’t need a mixer, it is rich, fluffy, creamy and is a very simple recipe to prepare.

I need to clear the air with this chocolate fudge frosting. Firstly, I posted it when I posted my Single serve Matilda cake recipe and the cake itself was a hit but many of you had troubles with the frosting. Secondly, I tested the recipe 3 times after that AGAIN just to see what is the issue only realize the recipe worked but it was not as simple as I put it out to be. Thirdly, I reworked he recipe to ensure it works just the same every single time for anyone and everyone.

Having said this, you must know I read all the comments and replies here and on social media. Hence all feedback is welcome, so if you have any thoughts about this recipe or any other recipe, let this blog be a testament that I love hearing your opinions. In saying this, my updates chocolate fudge frosting recipe is literally the BEST recipe ever. For many reasons, you don’t need a mixer, it doesn’t call for any fancy ingredients, you don’t have to worry about beating it into submission, it is a fantastic make ahead frosting and keeps well for days!

What is chocolate fudge frosting?

Chocolate fudge frosting is a rich and creamy frosting recipe used to coat, cover, fill cakes and decorate cupcakes. It has an indulgent dark chocolate flavor which comes from the cocoa powder and dark chocolate.

What is chocolate fudge frosting made of?

Chocolate fudge frosting is made of cocoa powder, butter, whipping cream, dark chocolate and powdered sugar. I like adding a pinch of salt into the frosting as well. However some recipes might call for vanilla, coffee, rum, etc.

What is the difference between chocolate frosting and icing?

A frosting most often than not is thick, you can pipe it over cake, cupcakes or spread it over a sheet pan cake as well. An icing is runnier and cannot be piped, it is usually draped/drizzle/covers a cake an drips down the sides.

Which is better buttercream or frosting? What is the difference between buttercream and frosting?

They are both creamy, smooth, delicious and used for piping, filling and covering cakes. It is said that frostings do not have butter but that is not necessarily the case and varies from recipes.

What ingredients do you need to make chocolate fudge frosting?

To make a chocolate fudge frosting we need cocoa powder (must be unsweetened), icing sugar, butter, whipping cream and dark chocolate. I also like adding a pinch of salt into the frosting.

What equipment do you need to make chocolate fudge frosting?

To make the chocolate fudge frosting we need a sauté pan, rubber spatula, mixing bowl.

How to make chocolate fudge frosting?

To make the chocolate fudge frosting we start by adding all the ingredients into a heavy bottom sauce pan and placing on low heat. Stir in-between making sure the chocolate is melted and the mixture is smooth. Do not over cook or over mix and take it off the heat. Let it cool completely (around 1 hour) before using.

What can I use chocolate fudge frosting with?

This frosting can be used to decorate cakes, cupcakes, bars or even pies and tarts. I have used it in my single serve Matilda cake recipe, you can use it to frost my vanilla pound cake recipe. Serve it with my classic banana bread recipe as well. It is exceptional with my eggless chocolate cake or the weeknight brownie recipe. It makes for a fun and yummy decoration on my halwa chocolate cookie bars too.

Storing this chocolate fudge frosting?

The frosting keeps well in an air tight container, I like covering the top with cling wrap touching it. Place in the fridge for up to 4 days. This frosting doesn’t freeze well so I wouldn’t recommend it.

Frequently Asked Questions when making this Chocolate Fudge Frosting:

Why is my frosting splitting/curdling?

This could be a number of reasons, maybe the chocolate was not cut small enough too melt at the same time as the cream heated. The heat was too high for the cream and butter. The sauce pot was too wide and large for the quantity of ingredients. Also, it is important to check the expiry date on the whipping cream as it could be a reason for the cram splitting if it has gone bad.

Why is my chocolate fudge frosting grainy?

This could be because the cream has slightly curdled or the chocolate has not melted properly into the frosting.

Why is my chocolate fudge frosting so runny?

The frosting needs to be cooled down completely before using. As it cools down it will firm up and become spreadable hence if the frosting is runny it could be because it has not cooled down completely. Make sure to use whipping cream/heavy cream or double cream to make this frosting, – no other cream will give you the desired results.

Should chocolate frosting be refrigerated?

If you are living in a warm/hot climate – I would recommend cooling it down in the fridge, this not only speeds up the process but also ensures the frosting is cooled down properly.

How do you thicken fudge frosting?

This frosting is thick on its own if done correctly. You do not need to add any thickening agent into the frosting as it will thicken as it cools down.

Can I use this chocolate fudge frosting for piping?

The frosting is a bit runny when you just make it however once it has cooled you could use it to pipe/decorate your baked goods in any way. It is firm and holds its shape not to mention easily spreadable as well.

Can I double the chocolate frosting?

Absolutely, this recipe can easily be doubled and used to frost your cakes and cupcakes.

Can I freeze the chocolate frosting?

Absolutely not. This frosting cannot be frozen. Once you freeze it, it will not be silky smooth once defrosted.

Pro tips to make the perfect Chocolate Fudge Frosting:

A few of you have had issues making this frosting, I have updated the recipe to make it simpler and hopefully you will have more success making it. Here are so of my tips to get this frosting perfect –

Make sure the ingredients are at room temperature
Chop the chocolate evenly so it melts evenly
Cook the frosting on low heat, stirring to ensure it is smooth. Do not let it boil.
If the frosting splits, take it off the heat and add cold cream into the mixture (1 tbsp at a time) and stir well, it should combine and become smooth.
Stir gently when mixing the hot cream with chocolate, it is important to stir gently to make a smooth emulsion. If you whisk, over mix or beat, it can incorporate air and physically break the emulsion so the fat separates out.
Cool it gently, if you use the freezer, keep checking every 5 minutes. It’s safest to use the fridge and stir every 10 minutes, but this will take longer. If the frosting cools too quickly, it can become grainy and it will be too firm to spread on the cake.

Looking for more frosting recipes?

Now that we have covered how to make Chocolate Fudge Frosting, don’t forget to follow along for more cooking recipe inspiration. If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.