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    Home » Dessert

    Chocolate Fudge Frosting

    Published: Mar 25, 2022 · Modified: Nov 27, 2022 by Lee · This post may contain affiliate links · 8 Comments .

    Jump to Recipe Jump to Video

    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!

    Looking at the dark paste of the the chocolate fudge frosting.

    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.   

    Jump to:
    • Reasons To Love This Frosting 
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Chocolate Fudge Frosting 
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and freezing 
    • Other chocolate recipes You'll Love
    • 📖 Recipe
    • Chocolate Fudge Frosting
    Looking at the intricate dance of ribbons of chocolate frosting on cake.

    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!
    Butter, vanilla, sugar, cocoa and water.

    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.

    Chocolate Fudge Frosting sits between the layers of Golden Cake.

    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!

    Spreading chocolate fudge frosting on a dark rainbow sprinkled cake.

    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.

    A bowl filled with swirls of chocolate frosting.

    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

    My frosting is too thick, what do I do?


    If the frosting is too thick, add more water ¼ teaspoon at a time until you get the desired consistency. 

    My frosting is too thin, what do I do?


    If the frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired consistency.

    Can I make this frosting ahead of time?


    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.

    How much frosting does this recipe make?

    This recipe makes about 5 cups of frosting.

    That should be enough for a 3-4 layer cake or 24 cupcakes.

    Chocolate cupcake with chocolate frosting and a dove heart with a bite.

    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

    • Chocolate Cobbler
    • Puff Pastry with Chocolate
    • Vegan Chocolate Pudding Pie
    • Chocolate Covered Oreos

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Looking at the dark paste of the the chocolate fudge frosting.

    Chocolate Fudge Frosting

    Author: Lee
    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! 
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Dessert
    Cuisine American
    Servings 24 Servings
    Calories 164 kcal

    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.

    Video

    Notes

    Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 3 days. When ready to use, bring to room temperature and rewhip to get it creamy. 
    Freezing: You can freeze it in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy. 
    For Vegan: Use vegan baking sticks. 
    Makes enough frosting for a 4 layer cake or 24 cupcakes. 

    Nutrition

    Calories: 164kcalCarbohydrates: 40gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 19mgPotassium: 131mgFiber: 3gSugar: 35gVitamin A: 25IUCalcium: 27mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:55 pm

      5 stars
      This fudge frosting is perfect for my cakes!

      Reply
    2. Alicia

      August 04, 2022 at 12:15 am

      5 stars
      The best fudge frosting!!

      Reply
      • Lee

        August 04, 2022 at 2:18 pm

        Thank you so much!!!!

        Reply
    3. Molly

      August 14, 2022 at 12:18 pm

      Had a question:
      what temperature water do you use?
      Thanks!

      Reply
      • Lee

        August 16, 2022 at 1:17 am

        Great question! I use room temperature water!

        Reply
        • Cathy Frick

          August 17, 2022 at 7:30 pm

          Is dark cocoa the same as black cocoa? I can’t wait to make this !!!

          Reply
          • Lee

            August 21, 2022 at 2:26 pm

            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.

            Reply
    4. Anne

      August 17, 2022 at 11:20 pm

      5 stars
      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!

      Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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