I’ll show you how to make thick, creamy chocolate fudge frosting with only 2 ingredients: melted chocolate and butter. It’s smooth, chocolatey, and perfect for frosting cakes and cupcakes.
This is an easy alternative to classic buttercream frosting that’s quick to make and just as versatile. Try my pourable chocolate ganache for another delicious cake topping!
This chocolate fudge frosting is like a whipped, spreadable, pipeable version of chocolate fudge. And you need just 2 ingredients, chocolate and butter, to melt on the stovetop! Since it’s made without powdered sugar, the frosting isn’t overly sweet, and just the right amount of fudgy. Once you’ve made 2-ingredient chocolate frosting, you’ll be hard-pressed to go back to anything store-bought again.
Why This Chocolate Fudge Frosting Recipe Works
- Only 2 ingredients. Traditional chocolate buttercream frosting calls for a short list of ingredients, including heavy whipping cream. But all you need to make this frosting is 1) a package of chocolate chips and 2) plenty of butter.
- Thick, stable buttercream. Melted chocolate thickens this fudge frosting without powdered sugar, for an extra-rich, stable consistency. It holds its shape well, whether you spread it, pipe it, or otherwise. Unlike some whipped cream-based frostings, this chocolate frosting is resistant to melting, leaking, and wilting at room temperature.
- Easy method. You don’t need any fancy tools to make creamy chocolate frosting. A stand mixer makes things easier, but an electric hand mixer works, too.
Ingredients You’ll Need
I’ve included some quick ingredient notes for this chocolate fudge frosting recipe below. You’ll find the full, printable recipe with amounts in the recipe card after the post.
- Chocolate Chips – I recommend semi-sweet chocolate chips. The better quality chocolate you use, the better your frosting will be. You can also make this frosting with chopped chocolate bars (like you’ll find from Lindt, Ghirardelli, or Guittard). You may find that chopped chocolate melts more smoothly than chocolate chips.
- Butter – This recipe calls for a good amount of butter. I use salted butter, but it’s a preference, and you can absolutely make it with unsalted butter if you prefer.
How to Make Chocolate Fudge Frosting
The key here is to not overheat the chocolate and butter, which can cause the chocolate to seize. Melt the ingredients slowly and stir often. It’s worth mentioning that this method also works with white chocolate chips (see my white chocolate frosting). Follow the steps here, and scroll down for the printable recipe card.
- Melt the chocolate. First, combine the chocolate and butter in a saucepan. Keep that over low heat and stir often while it melts. It will look thin from all that melted butter.
- Cool. Once melted, take the saucepan off the heat. Cool the mixture completely, and chill it in the fridge until it’s solid. The butter might separate as it cools, but that’s OK. The mixer will take care of that!
- Whip the frosting. When you’re ready to whip your buttercream, transfer the solid chocolate/butter mixture to your mixing bowl and bring it back to room temperature. Once softened, whip the frosting. It takes about 2 minutes to get it light, thick, and fluffy. That’s it! Your chocolate fudge frosting is ready to use.
Ways to Use It
This recipe makes enough chocolate fudge frosting to fill and frost an 8-inch two-layer cake or 24 cupcakes. Pro tip: Use the “2x” and “3x” options in the recipe card to scale the recipe as needed. And if you need some inspiration, here are a few easy ways to use your fresh, fudgy frosting:
- Cakes. Use this frosting to frost and fill a frosted fudge cake or classic yellow cake.
- Cupcakes. Pipe or spread this frosting over your favorite homemade vanilla cupcakes, or try it in place of the peanut butter frosting in my banana cupcakes!
- Brownies. I think this chocolate fudge frosting would be amazing slathered over a batch of fudgy brownies or buckeye brownies.
- Cookies. Spread your frosting over chocolate sugar cookies or pipe it between two chewy chocolate chip cookies to make a cookie sandwich.
How to Store Homemade Frosting
- Refrigerate. This homemade chocolate buttercream frosting lasts up to 1 week in the fridge. Store it in an airtight container and bring it back to room temperature before you use it. I recommend re-whipping the frosting, too, to bring back the fluffy texture.
- Freeze. You can freeze this frosting for up to 1 month. Thaw it in the fridge and bring it back to room temperature. Again, give the frosting a fresh whip before you frost your cakes or cupcakes.
More Easy Frosting Recipes
Chocolate Fudge Frosting
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 3 cups (approx.) 1x
- Category: Frosting
- Method: Stovetop
- Cuisine: American
Description
This 2-ingredient chocolate fudge frosting makes a thick, creamy, chocolatey frosting that’s perfect for frosting cakes and cupcakes!
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 pound (2 cups) butter
Instructions
- In a medium saucepan, melt the chocolate chips and butter over medium-low heat, whisking frequently.
- When melted, cool completely and chill until solid.
- Remove from the fridge and allow to come up to room temperature.
- Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy.
Notes
- Makes enough frosting to fill and frost an 8″ layer cake, or frost 24 cupcakes.
- Store refrigerated, but allow to come back to room temperature before serving.
I don’t understand all the hype. The chilling and reheating process takes forever, then the final product is less than satisfactory. It does not just ‘magically’ get that light fluffy color, you have to add lots of powdered sugar and some vanilla to even get it taste half decent. I wouldn’t recommend it. Find another recipe. While the simplicity of this recipe may be tempting, taking the easy way out doesn’t produce the best product.
Actually it does get that color. You should try the recipe. There is no powdered sugar in this recipe at all. Thanks!
Oh Em Gee…I am going to have to make this at some point! Not right now because I have to lose weight for my vow renewal ceremony in October, but I am so making this!!! Thanks for a great recipe!!! 🙂 xo
Dear Shelly, will this work with white choco chips?..?
I haven’t tried it! I think that’s next on my list!
Do you think it would work with 1/2 a bag of chocolate chips & 1 cup butter? I’m a huge frosting fan but I don’t eat cake, so I would eat this by itself. I feel like doing a full one would be to much to eat.
I think for sure!
I’m really excited to try this out! Curious though, can you use other chips in place of chocolate (like white chocolate or butterscotch)? Thanks for sharing this recipe.
I haven’t tried any other chips, but I can’t see why it wouldn’t work!
How would this work if I used cocoa powder and stevia?
Hi Shelly. Thank you for this amazing recipe. Could you please tell me which chocolate could I use instead of the chocolate chips, and how much do I need? We don’t have those widely available in Brasil, so I would have to use maybe a chocolate bar. Please advise. Thank you again.
You could use any chocolate that has a higher percentage of cocao…like the chocolate candy melts won’t work so well!
Could you add food coloring to this recipe? Someone told me to start with a chocolate buttercream when making red frosting to reduce the amount of food coloring needed. And I’m all for that, because ick – food coloring can be too bitter.
I haven’t ever, but if you do try, use a gel food coloring!
Perfect frosting and brilliant technique:-)
OMG I’m so excited to try this icing,you are a genius!!! I’ve been trying different recipes to put on my son’s Coconut flour Birthday cake and with no success as I will not used anything artificial 🙂 He want’s red icing and I tried beets and raspberries but had no red only pink ;'( So I am now going to make your chocolate icing as I have only a week left and feel defeated!!!
Why not try using White Chocolate chips and then adding red food coloring?