Chocolate Fudge Frosting

This smooth and creamy chocolate frosting is not difficult to make yet tastes rich and decadent.

When my birthday came around this year I wanted the perfect frosting recipe to go with my favorite chocolate cake recipe.

Though chocolate buttercream frostings are tasty and commonly used in bakeries, I was searching for something similar to a canned frosting, the ones you buy at the grocery store. It is the type of frosting I grew up with and the one I had a nostalgic craving for!

Apparently, it is called fudge frosting, and unlike buttercream which is airy and light with a greasy aftertaste, fudge frosting is creamy and rich.

So I set out to find a homemade fudge frosting that would be easy to make. I tried a few recipes but they ended up hardening at room temperature, developing a texture similar to chocolate truffles or ganache.

I wanted something that stayed creamy at room temperature.

After trying various recipes, I came up with this no fail version.

It contains sour cream, heavy cream, a little butter, cocoa powder, and is heated on the stove.

There is no whipping involved, so it’s easy to make. And most importantly, it stays creamy and spreadable.

How to Make Fudge Frosting

In a small bowl sift together 3/4 cup granulated sugar, 2/3 cup unsweetened cocoa powder, and 1/8 teaspoon salt. Set aside.

Then in a large measuring cup, whisk together 2/3 cup heavy cream, 2 tablespoons sour cream, and 1/4 teaspoon instant coffee. Set aside.

Finally, inn a small saucepan add 4 tablespoons of unsalted butter.

Place the pan over medium-low heat and melt the butter. Then take the pan off the heat.

To it, add a little of the cocoa mixture, then some of the cream mixture, alternating between the two until everything is combined and whisked well.

Place the saucepan back on medium low heat and cook the frosting for 2-5 minutes, whisking continuously. DO NOT BOIL.

Remove from heat again and add 1/2 teaspoon of vanilla extract. Stir well, cover, and let the frosting cool for 15-30 minutes to allow it to thicken up a bit.

Whisk again right before using. 

This recipe will make more than 2 1/2 cups of frosting, enough to frost a 2 layer 9-inch cake, a single layer 9×13 cake, or about 16-24 cupcakes.

If you don’t end up using all the frosting, it freezes very well. Simply thaw it overnight in the fridge before using.

So give this recipe a try and spread it on your favorite cake, cupcakes, or brownies.

Or do what I did as a kid and eat it straight out of the can, I mean bowl!

Chocolate fudge frosting

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Chocolate Fudge Frosting

Joby’s Test Kitchen
An easy creamy chocolate frosting that will goes perfectly with your favorite cake or cupcake recipe.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Dessert
Cuisine American
Servings 2 cups


  • ¾ cup (144g) sugar
  • cup (56g) cocoa powder
  • tsp salt
  • cup (160ml) heavy cream
  • 2 tbsps (30g) sour cream
  • ¼ tsp instant coffee, optional
  • 4 tbsps (56g) unsalted butter
  • ½ tsp vanilla extract


  • In a small bowl sift together the sugar, cocoa, and salt. Set aside.
  • In a large measuring cup, whisk together heavy cream, sour cream, and coffee. Set aside.
  • In a small saucepan, melt the butter over medium-low heat. Take off heat. Add a little of the cocoa mixture, then some of the cream mixture, alternating between the two until it is all combined.
  • Place back on heat and cook for 2-5 minutes, whisking continuously. DO NOT BOIL. Remove from heat and add vanilla. Stir well, cover, and let cool for 15-30 minutes until it has thickened. Whisk again right before using.


Servings: This recipe actually makes more than 2 1/2 cups, enough to frost a 2 layer 9-inch cake or about 16-24 cupcakes. I’m unable to list 1/2 amounts in the “Servings” field above so I wrote 2 cups instead. 
Keyword cake, chocolate, frosting, fudge


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