Chocolate Fudge Buttercream Frosting362 Reviews
“Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.” - by Debra Steward
Original recipe yields 3 cups
- Cream together the butter or margarine with the shortening.
- Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
- Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Amount Per Serving (16 total)
- 218 cal
- 11.6 g
- 28.8 g
Based on a 2,000 calorie diet
Reviews (362)Rate This Recipe
"I substituted 1/2 T half & half for the milk, and used about 2/3C of Nutella instead of the fudge for the most amazing chocolate hazelnut buttercream EVER. Really. It's not overly sweet, just perfect...." See more Great texture, too."
"Excellent Frosting, very creamy. However...I omitted the fudge toppping (I did not have any on hand). It turned out very well...." See more"
"I really was a little skeptical about trying this using the hot fudge topping as an ingredient-but I am glad I did. What a great frosting. I used heavy cream instead of milk and I used Dove-dark cho..." See morecolate topping and it was so yummy. I put it on the "fabulous fudge chocolate cake" recipe from this site and WOW what a chocolate fix for a chocolate lover! I agree with another reviewer that it doesn't set up well on a hot day with high humidity-so I stuck the whole cake in the fridge after I iced it and it set up well. I took it out 20 minutes before I served it and it was great..Try and make a day or two in advance because chocolate anything tastes better a few days later when the great chocolate flavors come out!"
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