6-Ingredient Chocolate Fudge Buttercream

5 from 2 votes

6-Ingredient Chocolate Fudge Buttercream

This post teaches you how to make a creamy, decadent American chocolate buttercream frosting. This easy chocolate frosting holds its shape when piped and tastes incredible on all sorts of brownies and cakes. It only requires six ingredients!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Keyword: Chocolate Buttercream, Chocolate Fudge Frosting

Servings: cups

Calories: 1195kcal

Author: Mike Johnson

Ingredients

113 g unsalted butter softened
57 g 70% cacao dark chocolate finely chopped
160 g powdered sugar
½ teaspoon vanilla bean paste
15 g milk
⅛ teaspoon fine sea salt

Metric - US Customary

Instructions

Begin by melting the chocolate. Place the chopped chocolate in a heat-safe bowl and set it over a pan of gently simmering water to create a double boiler; stir until the chocolate is completely smooth and melted. Alternatively, melt the chocolate in the microwave, heating it in 30-second intervals and mixing thoroughly between each interval. Once the chocolate is fully melted, remove the bowl from the heat and set it aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter on medium speed until creamy, about 1 minute. Add the sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then increase speed to medium-high, and beat for 2 full minutes.
Add the melted chocolate, and beat the mixture on high speed for another 1 to 2 minutes, until the frosting is fluffy and the ingredients are completely combined. Add more powdered sugar if the frosting is too thin, more milk if the frosting is too thick, or an extra pinch of salt if the frosting is too sweet. The frosting should be soft and creamy, but not runny.

Notes

Yield: This recipe yields approximately 1½ cups, which is enough to frost 6-8 cupcakes (depending on the swirl size) or one 8x8-inch snack cake. If you need to frost 12-18 cupcakes or a two-layer 8 or 9-inch cake, double the recipe!

Storage: Cover and store leftover frosting in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then beat the frosting for a minute or two so it’s creamy again.

Nutrition