This Fudgy Chocolate Frosting is smooth, glossy, and perfectly rich; the kind of old-fashioned chocolate icing every home baker needs. It comes together in minutes using butter, cocoa, and hot milk for a silky, bakery-style finish that makes any dessert shine.
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This is the chocolate frosting we made as kids...and it was always used to top our Peppermint Slice! It’s the easiest and best chocolate frosting recipe and it's the frosting my boys still ask for. It’s foolproof, not too sweet, and has that nostalgic, fudge-like texture that never fails. Try it on my Perfectly Moist Chocolate Cake, Banana Cake with Chocolate Frosting, Cosmic Brownies or even between Brownie Cookies or Chocolate Macarons.
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Why You'll Love This Recipe
- Ready in 10 minutes: No melting chocolate, no waiting! Just mix and spread.
- Old-school flavour: Rich, cocoa-forward, and perfectly balanced with a hint of salt.
- Smooth & glossy: Hot milk creates that luscious shine and soft-set crust.
- Versatile: Ideal for brownies, slices, or and suits any cakes with chocolate frosting.
Recipe Ingredients
Butter: for a rich, glossy texture.
Hot milk: for a smooth, spreadable finish.
Dutch-process cocoa: adds deep flavour and colour.
Pure icing sugar: creates structure and sweetness; sift well to avoid lumps.
See recipe card for full list of ingredients and quantities
How to Make Fudgy Chocolate Frosting
- Step 1: Combine the hot milk, butter, and vanilla in a heatproof bowl. Stir until the butter melts.
- Step 2: In another bowl, sift together the cocoa, icing sugar, and salt.
- Step 3: Add the dry ingredients to the wet mixture and beat with an electric mixer until thick, smooth, and shiny (2-3 minutes on medium)
- Step 4: Use to frost cooled cakes, slices, or cupcakes for that classic finish, or to fill macarons or cookies.
Hint: If your frosting is too thick, add a teaspoon of hot milk at a time until perfectly spreadable.
The best chocolate frosting recipe....
...not too sweet and perfectly fudgy!"
Substitutions & Variations
- Cocoa: Natural cocoa works too, but the flavour will be lighter.
- Milk: Swap with cream for a richer finish.
- Flavour twist: Add espresso or a pinch of cinnamon for depth.
Equipment
To make the best chocolate frosting, you’ll need a handheld mixer, medium mixing bowl, and fine-mesh sieve.
A silicone spatula makes scraping the bowl (and taste-testing) easy.
Storage
Room temperature: 2 days in an airtight container.
Fridge: 1 week. Bring back to room temperature, then re-whip before using.
Freezer: 3 months. Thaw overnight and re-whip with a little warm milk.
Top Tip
Always sift your icing sugar and cocoa first - it’s the best way to get a perfectly smooth frosting.
FAQ
Yes! It freezes beautifully for up to 3 months. Thaw overnight in the fridge, then re-whip with a splash of warm milk to bring it back to life.
The combination of Dutch-process cocoa, hot milk, and butter makes it rich, shiny, and not too sweet. It's a perfect balance for any of your favourite cakes.
Try it on chocolate cupcakes, chocolate fudge cake, or even a vanilla sheet cake for a quick, travel-friendly bake. It pairs beautifully with dense, moist cakes, fudgy brownies and even macarons.
Favourite Ways To Use Chocolate Frosting
Use this Fudgy Frosting with any of these recipes:
Fudgy Chocolate Frosting
Ingredients
- 180 ml Hot Milk
- 150 grams Unsalted Butter
- 2 teaspoons Vanilla Extract
- 1 tablespoon Dutch Processed Cocoa
- 720 grams Pure Icing Sugar sifted
- ½ teaspoon Salt
Instructions
- In a medium heatproof bowl, add butter, hot milk, and vanilla. Stir until the butter melts.
- In a separate bowl, sift together cocoa, icing sugar, and salt.
- Add the dry ingredients to the butter mixture and use a handheld electric mixer to beat the until smooth and glossy.
- Use to decorate cupcakes, layer cakes and brownies or sandwich between macarons and cookies.
Notes
- Why Dutch cocoa: Dutch-process cocoa is treated to reduce acidity, giving it a darker colour and smoother flavour. It blends easily into frosting and creates a rich, chocolatey taste.
- Texture tip: If the frosting is too thick, add a splash more hot milk, one teaspoon at a time, until it reaches spreading consistency.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Bring to room temperature and re-whip before using.
- Freezing: Can be frozen for up to 3 months. Thaw overnight in the fridge, then re-whip with a touch of milk.
Nutrition
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Sandra says
I've made this so many times now!