Caroline's Chocolate Fudge Frosting

Caroline's Chocolate Fudge Frosting


"If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need."


35 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
  2. Let stand until spreadable (frosting will thicken as it cools).
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  1. 309 Ratings


I have been using this frosting recipe for almost 50 years! If you want a "bittersweet" frosting, leave off the vanilla. I do not add it anymore, and we like it better. Can easily add another...

Wow...what an incredibly beautiful frosting! Smooth, shiny, spreadable, decadently fudgey and creamy, this is without a doubt one of the best chocolate fudge frostings ever. I used 4 ounces of ...

This recipe is very close to the recipe printed on the Baker's unsweetened chocolate box. The Baker's recipe calls for an extra square of chocolate (4 oz. total) and 1/3 cup milk. When I saw t...

Oh my goodness! This was the most phenomenal chocolate frosting I have ever made. Its the first one I made, not using cocoa powder, and I will never go back. I had to make a birthday cake for...

Very good fudgy frosting, easy to make. But definitely have to WAIT for it to set before spreading or it will spread too much

This is the perfect chocolate frosting recipe. It is so flexible. I made a yellow sheet cake, and punched holes in the cake while it was hot. I made the frosting exactly as the recipe...using 1/...

Overall, this recipe is very good, the frosting tasted wonderful on chocolate cake. The only bad thing I noticed was that it was a little bit thin and runny, even after it had cooled.

Oh, this is good! Much better than the buttercream frostings I hear referred to so often. I used a double dose of this recipe to frost my first cake ever, a 4-layer devil's food cake, and it tur...

What an incredibly smooth chocolately frosting! I used 3 - 1 oz. squares of Baker's semi-sweet chocolate plus 2 oz. of Hershey's dark chocolate. I only used 5 Tbsp. of milk to get the right co...