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!
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.
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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.