This Chocolate Fudge Frosting is silky smooth decadence in every spoonful. No one would ever know it contains zero milk and can easily be vegan chocolate frosting! As always, it’s gluten free, eggless and nut free too!
This vegan chocolate frosting is so incredibly fudgey and gooey; it’s a dream come true!
With only 5 ingredients it is so easy to whip up to use on all your fav baked goods!
If you’re looking for more frosting and dip recipes, try Vegan Strawberry Buttercream Frosting, Vegan Raspberry Buttercream Frosting and Cookies & Cream Dip.
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Reasons To Love This Frosting
- Allergy Friendly- This recipe is gluten free, nut free, egg free and easily dairy free (vegan).
- Smooth & Creamy- This chocolate frosting is so fudgey and silky!
- Easy to Make- Whips up in one bowl with only 5 ingredients!
Ingredient Notes
- Butter/Vegan Baking Stick- Make sure to use softened and not melted. Melted will make the frosting runny and it won’t even be fixed by putting it in the fridge.
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
- Water- This frosting uses water instead of milk!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Make sure to use vegan baking sticks instead of butter.
- Only use pure vanilla extract to ensure it’s gluten free and vegan.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Fudge Frosting
Here are the step by step instructions to make this frosting!
Step 1: Cream the Butter/Vegan Baking Stick
In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
Step 2: Add in the Vanilla
Add in the vanilla and beat until combined.
Step 3: Whisk the Cocoa Powders
If using two types of cocoa powder, put them in a bowl and whisk to combine.
If using only one type of cocoa powder, skip this step.
Step 3: Add in the Remaining Ingredients Half at a Time
With the mixer on low speed, slowly add in half the confectioners’ sugar, half the mixed cocoa powders and half the water. Beat until combined.
Step 4: Add in the Rest of the Dry Ingredients
Add in the second half of the dry ingredients and beat until combined again.
Step 5: Add in the Rest of the Water if Needed
If the frosting is too dry, add in the rest of the water...a little at a time until you get the desired consistency. You may not need it all.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your frosting too dry and bitter.
- Cream the Butter or Vegan Baking Stick- You could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of butter or vegan baking stick throughout the frosting. Your best bet is to beat the softened butter/vegan baking stick first until it is smooth and creamy for about two minutes. Then beat in all the other ingredients.
Recipe FAQs
If the frosting is too thick, add more water ¼ teaspoon at a time until you get the desired consistency.
If the frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired consistency.
You can make this frosting the night before you need to use it.
Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
When ready to use, let it come to room temperature and rewhip to get that creamy consistency.
This recipe makes about 5 cups of frosting.
That should be enough for a 3-4 layer cake or 24 cupcakes.
Storing and freezing
Storing
Store extra chocolate fudge frosting in an airtight container or a bowl covered in plastic wrap in the fridge for up to 3 days.
When ready to use, let it come to room temperature on the counter and rewhip to get that creamy consistency.
Freezing
You can freeze the frosting for up to one month in an airtight freezer safe container.
To defrost, put the frosting in the fridge the night before.
When ready to use, let it come to room temperature on the counter and rewhip to get that creamy consistency.
Other chocolate recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Chocolate Fudge Frosting
Ingredients
- 1.5 cups butter 3 sticks softened unsalted butter or vegan baking stick
- 7 cups confectioners’ sugar
- 2 cups cocoa powder I use 1 cup of Dutch or Natural Unsweetened and 1 cup of Dark
- ¾ cup water
- 4 teaspoons pure vanilla extract
Instructions
- In a large bowl of an electric mixer or using a hand held mixer, beat the softened butter until it is smooth and creamy. About 2-3 minutes.
- Add in the vanilla and beat until combined.
- Whisk both cocoa powders together in a small bowl.
- With the mixer on low speed, slowly add in the half the confectioners’ sugar, cocoa powders and water and beat until combined and smooth and creamy.
- Add in there second half of the dry ingredients and beat until combined.
- If needed, add in the rest of the water...a little at a time until you get the desired consistency. You may not need to use it all.
john
This fudge frosting is perfect for my cakes!
Alicia
The best fudge frosting!!
Lee
Thank you so much!!!!
Molly
Had a question:
what temperature water do you use?
Thanks!
Lee
Great question! I use room temperature water!
Cathy Frick
Is dark cocoa the same as black cocoa? I can’t wait to make this !!!
Lee
Hi Cathy! Actually dark cocoa powder is a bit less "dutched" than black cocoa powder. I use Hershey's special dark because it's nut safe and gluten free.
Anne
I had some leftover fudge frosting (this recipe) from making a batch of your red velvet cupcakes. It WAS in the fridge hiding to be used as a filling for some of your (recipe) chocolate chip cookies I was planning on making. But my teenagers found it. Plans had to be altered because they ate it all, by the spoonful. Since they are slim and work out, it is hard to get upset… this frosting is that good!
Valerie
Hi! I haven’t tried this yet, but I’m curious how it holds up on a cake in a cooler. I’m looking for a fudge icing recipe for a Boston cream pie that will hold up in a cooler, but not become rock solid. Like, stick a spoon in and eat right from the fridge is what I’m looking for. This sounds amazing, and I’m going to try it!
Lee
Hi Valerie! This definitely does become hard in the fridge. You would not be able to stick a spoon in a bowl of this from the fridge unless you added a bunch more water than the recipe calls for and then the frosting would probably slide all over the cake. However, it most likely would not be rock hard on a cake in a cooler. When I have this on cakes in the fridge, I take it out and let it come to room temp. Then it's super soft again. Hope this makes sense!