Easy Fudge Buttercream Frosting
Easy fudge buttercream frosting is rich, creamy and intensely chocolaty, and it couldn’t be easier to make! It’s the perfect topping for cakes, cupcakes and more.
Baking and assembling a cake is hard enough without adding a complicated frosting to the mix. Everyone needs a few easy frosting recipes up their sleeve, and this easy fudge buttercream is one of my favorites. If I need a chocolate frosting, this is always the recipe I reach for— I’ve been making this recipe for at least a decade!
What makes this recipe special
- It’s made in a food processor in about 10 seconds.
- This method keeps the frosting thick and fudgy, but also really creamy.
- It’s perfect for topping and decorating your favorite cakes, cupcakes, sugar cookies and more!
“Ever struggle finding a quick, foolproof chocolate frosting? I used to! But this fudge buttercream recipe, blitzed in a food processor, has been my go-to for years.⭐⭐⭐⭐⭐” —from reader G. Palomo
“I was skeptical about making buttercream in a food processor as I’ve always used a mixer before, but this was amazing!! So chocolatey, smooth, rich and tasty!⭐⭐⭐⭐⭐” —from reader Jen
Table of Contents
- What makes this recipe special
- Ingredients you'll need
- How to make easy fudge buttercream frosting
- Is a food processor necessary for this recipe?
- Recipe tips & FAQs
- How to use this fudge buttercream
- Get the recipe
Ingredients you’ll need
Here’s what you’ll need to gather to make this fudge buttercream frosting (full recipe below):
- Unsweetened chocolate
- Powdered sugar
- Butter
- Whole milk, half and half, or heavy cream
- Vanilla extract
How to make easy fudge buttercream frosting
- Melt chocolate. Melt unsweetened chocolate in a double boiler over lightly simmering water. Stir frequently and remove from heat just as the last few lumps of chocolate are melting. Let it cool to room temperature.
- Add all ingredients to food processor. Add powdered sugar, cubed room temperature butter, melted chocolate, milk (or half and half, cream) and vanilla extract to the bowl of a food processor.
- Process till smooth. Turn on food processor and run for several seconds until frosting is smooth and uniform. If needed, scrape down the bowl to get any unmixed bits from the sides and process again for a few more seconds.
- Use immediately or store for later. Use this frosting any way you want, or store it in the fridge for a week or more, or in the freezer for a month or more.
Is a food processor necessary for this recipe?
The short answer is no, you can make this frosting with a stand mixer or handheld mixer if that’s all you have. But you should use a food processor if you can! It keeps the frosting dense and fudgy, while using something like a stand mixer will incorporate air into the frosting while you beat it, creating a more light (in color and texture) and airy product. It’s still delicious, but not the same and not like what you see in these photos.
Recipe tips & FAQs
- If you don’t have unsweetened chocolate: Sometimes you forget to buy unsweetened chocolate, I’ve been there! You can use bittersweet or even semisweet chocolate if that’s all you have. The frosting will be sweeter, but not extremely noticeable.
- To create an easy double boiler, put a heat-proof bowl over a saucepan of simmering water. You can also buy a double boiler online.
- Careful you don’t overheat the chocolate or it will seize, thicken and be unusable. Pull chocolate from the heat just as the last lumps of chocolate are melting.
- You can use whole milk, half and half or heavy cream (whatever is in the fridge!). I do not recommend skim, 1% or 2% milk, and I have not tested it with any dairy alternatives.
- Make-ahead instructions: It keeps very well! But if not used right away, it does solidify some and will need a quick whir in the food processor to get it creamy again. Store it in an airtight container at room temperature for several days, in the fridge for at least a week, or in the freezer for up to 2 months. If frozen or chilled, let it come to room temperature before whipping it again.
How to use this fudge buttercream
Use this frosting the same as any other buttercream frosting— as a topping or filling for cakes, cupcakes or cookies, and for piping decorations. If you need some inspiration, here are a few recipes where this fudgy frosting shines front and center:
Get the recipe
Easy Fudge Buttercream Frosting
Ingredients
- 6 oz (180 grams) unsweetened chocolate , melted and cooled
- 4 ½ cups (563 grams) powdered sugar
- 1 ½ cups (340 grams) unsalted butter , at room temperature
- 6 tablespoons (90 ml) whole milk, half and half, or heavy cream
- 1 tablespoon vanilla extract
Instructions
- Place all ingredients in a food processor and pulse to incorporate. Process for a few seconds until smooth. If needed, scrape down any stray bits from the side of the bowl and pulse again for a few seconds.
Video
Notes
Ever struggle finding a quick, foolproof chocolate frosting? I used to! But this fudge buttercream recipe, blitzed in a food processor, has been my go-to for years.
Absolutely easy and delicious! Since the recipe already calls for using the food processor, I also used its grater blade to shred my chocolate squares, then used my microwave at 70% power for 30 seconds and stir, then every 15 seconds and stir after that until, like you suggest, only a little is still unmelted. Because chocolate pieces are so small, melting time is quick, and there is no chance of it seizing up due to accidental drops of water getting in.
This is, without a doubt, the easiest and tastiest way to make chocolate frosting!! I used it on a regular chocolate cake and when I needed it for a Devilsfood chocolate cake I just added 2 more ounces of the melted chocolate. It made a deeper more bittersweet frosting. Thanks!
Delicious! Perfect for chocolate cupcakes.
Great recipe! I try it today and was so tasty! Yammy
Jim Auditor
https://casinoauditor.com/
I was sceptical about making buttercream in a food processor as I’ve always used a mixer before, but this was amazing!! So chocolatey, smooth, rich and tasty!
I made it for Highland cow cupcakes and the consistency was fantastic for them – check out my instagram @drjenbakes to see them.
The absolute best chocolate icing I’ve ever made!