Chocolate Fudge Frosting

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Rich Chocolate Fudge Frosting comes together in just 10 minutes with only 4 ingredients. It is quite possibly the easiest and tastiest chocolate frosting I have ever made. One bowl and 10 minutes from here to fluffy goodness.

It seems that they days are just flying by lately. I swear it was just January but now here we are getting ready for back to school and I am already seeing Christmas items out in stores{{what???}}. Not to mention my daughter  who is 5 1/2 now seems to be growing faster and faster. Heaven forbid I blink, she may be 25.

I am trying so hard to hold on to these days and make every moment count, but they are just passing by. I mean, 1st grade? Wasn’t I just watching you walk for the first time? I can see the grown up Munchkin in there when I look in her eyes and it makes me sad. I want her to grow up and have her own life, but I also desperately want to rock her to sleep every night for the rest of my life. 

So, I do everything I can to make each day more memorable. Making frosting with her was definitely a memory I will cherish for a long time. She is the official taste tester and we have a supply of tasting spoons. When we were making this chocolate fudge frosting we went through several variations before this gem of a recipe came to be. We tasted each one with a tasting spoon and talked about what we liked about it. The first few were okay and she liked them, I mean they were all chocolate after all.

Then I made this Chocolate Fudge Frosting. I took out 2 tasting spoons for us each to sample the frosting. We high fived and did a little happy dance in the kitchen. Then I sat down at my computer to write the final recipe down.

Munchkin came to me and asked if she could have one more taste. I gave her the okay, but just one more. I swear she must have searched through the drawer for the biggest spoon she could find because when I glanced over at her it looked like she had a chocolate covered shovel in her hand. I laughed out loud and ran over and grabbed the spoon.


In her sweetest voice she says “what? It is really good Mom!” Absolute score.  I love this flavor and creaminess of this recipe. I used International  Delight Vanilla Iced Coffee in the recipe. As you may know coffee enhances the chocolate flavor and this iced coffee already has vanilla in it. Double score!

Crazy days call for some me time and there is nothing like taking 10 minutes for yourself to take in the day. I love kicking back
with a coffee drink. But I am not about to run to the coffee house
to get a drink. So I bring the coffee house to me. Summer is here and I
really want something really cold and International Delight® has it.

By now, you know how much we love their coffee creamers and have for some time (check out our 40+ International Delight recipes). But their ready to serve iced coffees are absolutely brilliant.  Just pour over ice and go. Or if you like an icy drink, you can give it quick whirl in the blender.

Life is so busy. Don’t forget about you.  How
do you get your 10?

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creamy chocolate fudge frosting

Chocolate Fudge Frosting

Donna Elick
Rich Chocolate Fudge Frosting comes together in just 10 minutes with only 4 ingredients. It is quite possibly the easiest and tastiest chocolate frosting I have ever made. One bowl and 10 minutes from here to fluffy goodness.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Method Mixed
Servings 24 makes 4 cups



  • 1 cup salted butter, 2 sticks , room temperature
  • 1 1/2 cups unsweetened cocoa, good quality
  • 5 cups powdered sugar
  • 3/4 cup International Delight Vanilla Iced Coffee


  • Combine butter and cocoa in the bowl of a stand mixer (or in a large bowl with an electric hand mixer) fitted with a whisk attachment. Start on low speed until incorporated and then whip on medium until completely combined. Add iced coffee. Whip until combined. Reduce speed to low. Add powdered sugar, one cup at a time until combined.
  • Whisk on high for 2-3 minutes until frosting becomes light and fluffy and lightens in color.
  • Use to frost cakes, cupcakes, brownies, or eat with a spoon. I won’t judge.

Donna’s Notes

This recipe will frost a 9-inch (2 layer cake) or a 9×13 cake (with left overs to spare). For 24 cupcakes or a single 8 or 9-inch square cake, halve the recipe.
If the frosting is a little sweet for your palate, add a pinch of table salt to help take the edge off the sweet. The salt will not make it salty, just balance the sweetness.
If your powdered sugar or cocoa are lumpy, give them a stir with a fork to break up the lumps before adding to the mixer, this will result in a smoother frosting.


Serving: 1 | Calories: 177cal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 63mg | Sugar: 25g | Fiber: 2g | Calcium: 10mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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    1. Hi Debi,

      You actually will not taste the coffee. It will enhance the chocolate flavor. Enjoy and let us know how it goes.

  1. Oh Donna! How do I love thy recipes?? A lot! I had to run out to buy the creamer (I don't drink coffee) and it was worth it. I had to make a second batch for the cake after we all "tasted" it (on graham crackers).

  2. I love the way your frosting looks but I don't drink coffee. Is there anything I can substitute it with that will give me that gorgeous look?

  3. This is my 1st ever comment. I am with Debi, if there is even a hint of coffee it will ruin it for me and my family. I know cinnamon enhances chocolate for us beautifully. People who like coffee say they don't notice the flavor enhancement but others do. I end up throwing out coffee flavored candies, and anything coffee. It is so appreciated to find substitutes. Hate to miss out on your delicious sounding frosting! Thanks

  4. You can reduce down to 2 c of powdered sugar and have it not as sweet and still be able to frost as usual.

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