Chocolate Fudge Buttercream Recipe

As I believe I’ve mentioned before, I love frosting. Cake is just so-so, and really I only eat it so that I have an excuse to eat icing (which I really should not do, especially since I am still trying to get to a bridesmaid-appropriate weight).

Anyway, for Zachary’s birthday I knew I would have time to make either the cake or the frosting from scratch, not both, and since I’m not a stellar baker, I chose the frosting.

Searched, my go-to place for recipes these days simply because it’s so easy to find what you need there, and came across this one.

I’m not a huge fan of shortening, but I did use it this time. Next time I think I’ll try using all butter instead. The frosting turned out very well – easily spreadable on the cake and sweet but not overpoweringly sugary.

I doubled the recipe and had a ton left over after icing the standard boxed mix, 9-inch round, two layer cake. Probably could have gotten away without doubling.

Chocolate Fudge Buttercream Frosting


1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners’ sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract
In a large bowl, use a mixer on medium speed to cream the butter and shortening.
Using a fork, mix the cocoa with the confectioners’ sugar. Pour 1/3 of cocoa mixture into butter/shortening, then mix in 1 tbsp milk. And next 1/3 of cocoa mixture and another 1 tbsp milk. Add final 1/3 of cocoa mixture and add more milk, if desired, but don’t add more than 1/4 cup of milk total.

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