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Ultimate Fudgy Chocolate Frosting

Ultimate Fudgy Chocolate Frosting


Every good baker needs a staple chocolate frosting recipe that is rich, smooth and totally fudgy. This can be yours.

Ultimate Fudgy Chocolate Frosting

There are a few things that can solidify your reputation as a good baker. Having a solid pie crust recipe. Knowing your way around a vanilla cupcake. And a perfect chocolate frosting recipe.

Well, I can help you cross one of those off your list right now. (You’re welcome!) This recipe takes a bit of finesse to get the right consistency, but the result is sweet, smooth, and fudgy.

Ultimate Fudgy Chocolate Frosting

Note before you start: The frosting will thicken as it cools. Always add less milk than you think you need. You can always add more!

Different consistencies you may need:

Layer cake: A layer cake will need a thicker frosting that will keep it’s shape better.

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Photo by Marc Babin on Unsplash

Sheet cake: It doesn’t need to be as thick, but should still hold it’s shape pretty well.

Cupcakes: This is up to you! If you’re planning on piping, it’ll need to be similar to the thickness for a layer cake. If you’re spreading it on top of your cupcakes, it can be a bit thinner.

Need a cake recipe to go with this frosting? Look here.

Ultimate Fudgy Chocolate Frosting

Lizzy Wolff
Every good baker needs a staple chocolate frosting recipe that is rich, smooth and totally fudgy. This can be yours.
Prep Time 40 mins
Total Time 40 mins
Course Chocolate, Dessert, Frosting


  • ½ cup vegan butter
  • 3 ounces unsweetened chocolate
  • 1 pound of confectioner's sugar
  • ½ tsp vanilla extract
  • ½-3/4 cup Forager cashew milk


  • Melt chocolate and butter in the microwave in 30 second increments, stirring between each.
  • In a large bowl, combine confectioners' sugar, vanilla and ½ cup of the milk.
  • Whisk in the melted chocolate mixture.
  • Add remaining milk, a little at a time, until desired consistency is achieved.
  • Allow it to cool in your refrigerator in 10-minute increments, stirring in between each. (It took me about 3 rounds of cooling)
  • If the frosting ends up too hard after it cools, microwave the mixture for 30-45 seconds to soften, and stir in a couple tbsp of cashew milk at a time until it is spreadable and can hold it's shape.


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