Chocolate Fudge Buttercream Frosting
- 6 ounces semisweet or bittersweet chocolate chips
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 cup confectioners’ sugar
- 2 to 8 tablespoons heavy cream
- 1 cup unsalted butter
- 1 pinch of salt
- MELT chocolate chips in microwave or double boiler; set aside and let cool to room temperature.
- SIFT together cocoa powder and confectioners’ sugar.
- CREAM butter and confectioners’ sugar/cocoa powder mixture using the whisk attachment on a stand mixer or a hand-held mixer. If mixture seems too dry, add a tablespoon or two of heavy cream to smooth it out.
- SCRAPE down the sides of the bowl and add melted, cooled chocolate.
- WHIP mixture until it’s smooth and silky. If it seems too thick, add heavy cream one tablespoon at a time to reach desired consistency.
View Comments
I love this recipe but it’s not enough for a two layer cake so I added (2) Cups of sifted powdered sugar to the recipe and added the cream if needed for smooth spreading consistency! Makes a beautiful chocolate layer cake !!
How much does this yield?
Hi Denise, This recipe would yield approximately 2 cups of frosting. Happy baking!
Is This a Milk Chocolate frosting? I don't really care for a dark chocolate one, Thank you
Hi Helen, This recipe uses semisweet or bittersweet chocolate so it may lean more toward the a dark chocolate frosting. You can always substitute it with milk chocolate though. Happy baking!
How do I get icing a darker chocolate?
Hi Jidt, You can use a dark cocoa powder like Double Dutch or Hershey's Special and/or substitute the semi-sweet chocolate chips with dark chocolate chips. Please note that a darker chocolate, will have bitter cocoa notes than the semi sweet. Come back and let us know if you try it. Happy Baking!