Easy Fudge Buttercream Frosting
It’s rich, creamy and intensely chocolaty, and it couldn’t be easier to make! Plus it’s the perfect topping for cakes, cupcakes and more.
Baking and assembling a cake is hard enough without adding a complicated frosting recipe to the mix. Everyone needs a few easy frosting recipes up their sleeve and this is one of my favorites. It always receives rave reviews and every time I whir it up I want to dive in headfirst into the silky chocolate. Although I usually settle for a few finger swipes instead.
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This frosting comes together in a food processor in about 10 seconds flat. It’s awesome. If you don’t have a food processor you can use a stand mixer or hand-held mixer, but the results won’t quite be the same. The food processor 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 and airy product.
Use this easy fudge buttercream frosting on just about anything! I’ve used it in this chocolate fudge layer cake (pictured below), this yellow birthday cake with chocolate frosting, and on top of these vanilla cupcakes.
Easy Fudge Buttercream Frosting
Ingredients:
- 6 oz (180 g) unsweetened chocolate, melted and cooled
- 4 1/2 cups (563 g) powdered sugar (no need to sift)
- 1 1/2 cups (340 g) unsalted butter, at room temperature
- 6 tablespoons (90 ml) whole milk or half and half
- 1 tablespoon vanilla extract
Directions:
- Place all ingredients in a food processor and pulse to incorporate. Process until smooth, about 1 minute.
Have you tried this recipe?
I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.
Please pass me a spoon, that buttercream is gorgeous!
This is picture perfect in every way! I want to down that ish with a spoon!! Beautiful.
OMG. This is awesome!
I’m bookmarking this because Asher is apparently determined to bake every day!
Smart boy! 😉
I just made this frosting – its sooooooo good. However, all I had was semi sweet chocolate. Def need the unsweetened but it was still delicious. I was experimenting as I’m going to be baking a birthday cake for someone in a few days. Just need to know if this cake is ok to leave at room temp. Just don’t want the frosting to start to slide off the cake because the base is butter instead of shortening. Also, is it a frosting that can be smoothed to give it that fondant look (will this frosting crust?) in order to decorate it? Great recipe – I could just eat a bowl of it by itself.
Yes, this cake will be fine at room temperature. I usually like to chill my cake after frosting to make it more sturdy, then let it sit at room temperature for about an hour before serving. But that’s not necessary. Left uncovered it should form a crust, though I’ve never tried to give my cakes a “fondant look”. Hope this helps!
I will never make another chocolate frosting. Thank you forever!
Do I have to use a food processor or would it turn out okay if I use a standard kitchenaid mixer??? Thanks!
I made cupcakes and topped them with this buttercream icing of yours. It looked so good!! and tasted equally good too. It’s amazing how this simple recipe can be used in so many simple desserts to give them a gourmet twist! My next plan is to make cake with the same icing.
Yes!! So happy you found and loved this recipe. It would be awesome with a cake! 🙂
I make this frosting all the time. It is consistently wonderful! Can you tell me if the icing can be made a day ahead then frosted the next day? I like to chill/freeze my cake layers before I frost them. It makes them so much easier when the cake layers are cold/frozen.
Again, wonderful recipe!