I perfected a silky, smooth, and rich Chocolate Fudge Ganache Frosting that works with semisweet, dark, milk, or white chocolate and contains one clever twist you’ll want to read about.

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I never thought a frosting could make me stop mid-bite, but this fudge frosting did. Silky, smooth, and seriously rich, it tastes way more complicated than it actually is.

The way semisweet or milk chocolate softens against room temp unsalted butter is almost unfair, like a little secret trick. I’ve made versions that edge toward Chocolate Fudge Ganache Frosting and still keep coming back to this one.

If you search How To Make Fudge Frosting you’ll see lots of ideas, but this has a few small quirks that give it insane shine and hold for piping. You’ll want to taste test, trust me.

Ingredients

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Chocolate: Adds rich cocoa flavor, some antioxidants, small fiber, mostly fat and carbs, makes sweetness.
Butter: Creamy fat, mostly saturated, gives mouthfeel and richness, adds savory edge and sweetness.
Powdered sugar: Pure sugar, fine texture, loads of carbs, makes frosting very sweet and smooth.
Heavy cream: Adds silkiness, extra fat and tiny protein, boosts richness and helps spreadability.
Vanilla extract: Tiny amount, mostly aroma, brings depth and perceived sweetness without adding sugar.
Salt: Just a pinch balances sweetness, enhances chocolate notes, no real nutrients here.
Corn syrup: Optional glossy finish, adds shine and chew, more simple sugars, less healthy.

Ingredient Quantities

8 oz (225 g) chocolate, semisweet, dark, milk, or white, finely chopped

1/2 cup (115 g) unsalted butter room temperature

1 to 1 1/2 cups (120-180 g) powdered sugar, sifted

2 tbsp (30 ml) heavy cream or whole milk

1 tsp vanilla extract

1/8 tsp fine salt

1 tbsp light corn syrup or glucose (optional, for extra gloss)

How to Make this

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1. Finely chop 8 oz (225 g) chocolate and put it in a heatproof bowl, melt it gently over simmering water or in short bursts in the microwave, stirring often until smooth; don’t overheat it or it can seize.

2. While the chocolate melts, beat 1/2 cup (115 g) unsalted butter at room temperature until creamy and a little fluffy, scrape the sides so everything mixes evenly.

3. Let the melted chocolate cool a bit so it’s warm not hot, then with the mixer on low pour it into the butter in a thin stream, beating until the mixture looks glossy and fully combined.

4. Sift 1 to 1 1/2 cups (120-180 g) powdered sugar so there are no lumps, then add it to the bowl along with 2 tbsp (30 ml) heavy cream or whole milk, 1 tsp vanilla extract, and 1/8 tsp fine salt.

5. Start mixing slow so the powdered sugar doesn’t puff everywhere, then increase speed to medium and beat until smooth and spreadable, add 1 tbsp light corn syrup or glucose now if you want extra gloss.

6. Taste and check texture, if it’s too thin add a bit more sifted powdered sugar, if it’s too stiff add a splash more cream, adjust gently until you like the consistency.

7. If the frosting looks grainy or has seized a little, warm the bowl briefly over the hot pan of the double boiler and beat again, or add a teaspoon of warm cream and mix until silky.

8. Scrape the bowl and beat for a final 10 to 20 seconds to get everything ultra smooth, then spread on a cooled cake or cupcakes right away.

9. If you need to store it, keep in an airtight container in the fridge for up to a week, bring to room temperature and rewhip briefly before using because it firms up when cold.

10. Quick hacks: use milk chocolate for sweeter, white chocolate needs a touch more cream, and adding corn syrup really makes the surface shiny so it looks professional.

Equipment Needed

1. Chef’s knife and cutting board (for finely chopping the chocolate)
2. Heatproof bowl, glass or metal, its best for melting over simmering water or in the microwave
3. Small saucepan (to hold simmering water for a double boiler)
4. Electric mixer, hand or stand — if you dont have one a whisk works but it takes longer
5. Rubber spatula (scrape the bowl and finish smoothing)
6. Fine mesh sieve or sifter (to remove lumps from powdered sugar)
7. Measuring cups and spoons (for butter, sugar, cream, vanilla, salt, corn syrup)
8. Offset spatula or butter knife (for spreading on cake or cupcakes)
9. Airtight container or jar (for storing leftover frosting in the fridge)

FAQ

Q: Can I use any type of chocolate? A: Yes, semisweet, dark, milk or white all work. Flavor and sweetness change though, so taste as you go and cut back on powdered sugar if you use sweeter chocolate.

Q: My frosting is too thin, how do I thicken it? A: Stir in more sifted powdered sugar a little at a time until it firms up. Chill briefly if you need it stiffer for piping.

Q: It got grainy or seized when melting, what now? A: Don’t panic. Warm a tablespoon or two of cream and whisk into the chocolate off heat until smooth. If that fails, gently reheat over very low heat while stirring.

Q: How do I get a glossy finish? A: Add the optional tablespoon of light corn syrup and stir until shiny. Also don’t overheat the chocolate, and spread while slightly warm for best sheen.

Q: How do I store leftover frosting? A: Keep in an airtight container in the fridge up to 5 days. Let it come to room temp and stir or warm gently before using.

Q: Can I make this ahead and still spread it easily? A: Yep. Make ahead and keep chilled. Before spreading let it sit at room temp or microwave short bursts of 5 to 10 seconds and stir until spreadable. Don’t overheat, you’ll thin it out too much.

Fudge Frosting Recipe Substitutions and Variations

Chocolate (8 oz): if you dont have bars, use 6 tbsp unsweetened cocoa powder + 4 tbsp melted butter or neutral oil + about 1/2 cup powdered sugar to replace sweetness. Mix to a smooth paste; the frosting will be a bit less glossy than melted chocolate but still rich.
Unsalted butter (1/2 cup / 115 g): swap for an equal weight of vegan butter or solid coconut oil. If you only have salted butter, leave out the 1/8 tsp salt. For a tangy twist use 1/2 cup cream cheese, note texture and shine will change.
Powdered sugar (1 to 1 1/2 cups): make your own by pulsing 1 cup granulated sugar with 1 tbsp cornstarch in a blender until fine. Or use a 1:1 confectioners-style erythritol or other powdered sweetener, but it may feel slightly grainy.
Heavy cream (2 tbsp): use 2 tbsp full-fat coconut milk or 1 tbsp whole milk + 1 tbsp melted butter as a quick stand-in. And if you want gloss but no corn syrup, swap 1 tbsp light agave or golden syrup instead.

Pro Tips

1. Let the melted chocolate cool until it feels just warm to the touch before you add it to the butter, and pour it in slowly while mixing low — this keeps the butter from breaking and gives a glossy finish.
2. If the frosting looks grainy or starts to seize, add a teaspoon of warm cream and beat it in, or set the bowl over the hot water for a few seconds and whisk; it usually smooths out, dont panic.
3. Sift the powdered sugar and add it in two smaller stages rather than all at once so you dont get dust clouds or a gritty texture; start mixing slow then up the speed once it’s mostly incorporated.
4. For extra shine and a more spreadable texture, stir in a little light corn syrup or glucose at the end, and smooth the top with an offset spatula warmed in hot water for a salon look.
5. Store chilled in an airtight container, bring to room temp before using, then beat it briefly to restore fluffiness — white chocolate versions will need a bit more cream, milk or dark need less.

Fudge Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a silky, smooth, and rich Chocolate Fudge Ganache Frosting that works with semisweet, dark, milk, or white chocolate and contains one clever twist you'll want to read about.

Servings

servings

Calories

213

kcal

Equipment: 1. Chef’s knife and cutting board (for finely chopping the chocolate)
2. Heatproof bowl, glass or metal, its best for melting over simmering water or in the microwave
3. Small saucepan (to hold simmering water for a double boiler)
4. Electric mixer, hand or stand — if you dont have one a whisk works but it takes longer
5. Rubber spatula (scrape the bowl and finish smoothing)
6. Fine mesh sieve or sifter (to remove lumps from powdered sugar)
7. Measuring cups and spoons (for butter, sugar, cream, vanilla, salt, corn syrup)
8. Offset spatula or butter knife (for spreading on cake or cupcakes)
9. Airtight container or jar (for storing leftover frosting in the fridge)

Ingredients

8 oz (225 g) chocolate, semisweet, dark, milk, or white, finely chopped
1/2 cup (115 g) unsalted butter room temperature
1 to 1 1/2 cups (120-180 g) powdered sugar, sifted
2 tbsp (30 ml) heavy cream or whole milk
1 tsp vanilla extract
1/8 tsp fine salt
1 tbsp light corn syrup or glucose (optional, for extra gloss)

Directions

Finely chop 8 oz (225 g) chocolate and put it in a heatproof bowl, melt it gently over simmering water or in short bursts in the microwave, stirring often until smooth; don't overheat it or it can seize.
While the chocolate melts, beat 1/2 cup (115 g) unsalted butter at room temperature until creamy and a little fluffy, scrape the sides so everything mixes evenly.
Let the melted chocolate cool a bit so it's warm not hot, then with the mixer on low pour it into the butter in a thin stream, beating until the mixture looks glossy and fully combined.
Sift 1 to 1 1/2 cups (120-180 g) powdered sugar so there are no lumps, then add it to the bowl along with 2 tbsp (30 ml) heavy cream or whole milk, 1 tsp vanilla extract, and 1/8 tsp fine salt.
Start mixing slow so the powdered sugar doesn't puff everywhere, then increase speed to medium and beat until smooth and spreadable, add 1 tbsp light corn syrup or glucose now if you want extra gloss.
Taste and check texture, if it's too thin add a bit more sifted powdered sugar, if it's too stiff add a splash more cream, adjust gently until you like the consistency.
If the frosting looks grainy or has seized a little, warm the bowl briefly over the hot pan of the double boiler and beat again, or add a teaspoon of warm cream and mix until silky.
Scrape the bowl and beat for a final 10 to 20 seconds to get everything ultra smooth, then spread on a cooled cake or cupcakes right away.
If you need to store it, keep in an airtight container in the fridge for up to a week, bring to room temperature and rewhip briefly before using because it firms up when cold.
Quick hacks: use milk chocolate for sweeter, white chocolate needs a touch more cream, and adding corn syrup really makes the surface shiny so it looks professional.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.