Easy Chocolate Fudge Buttercream
This chocolate fudge buttercream is thick, smooth and creamy. The secret ingredient is…wait for it…hot fudge ice cream topping.
It is easy and quick, great for making beautiful swirls on cakes and piping on cupcakes.
In my own recipe library I call this Hot Fudge Buttercream. This buttercream is so good you may be tempted to just eat it with a spoon.😉
This is one of my favorites. It’s got that fudgy taste that you get from eating a hot fudge sundae.
When you make this buttercream, be ready that people may want to know what you did and ask for the recipe. It is the hot fudge topping that makes this buttercream special in the best possible way!
What makes this chocolate fudge buttercream special
- Uses hot fudge ice cream topping
- Easy and quick to make
- Thick, smooth and creamy
- Good for cakes and cupcakes
- No-cook buttercream
Helpful Hints
- Cream the butter prior to adding the confectioners’ sugar and cocoa powder, this will help to get things started
- Sift the confectioners’ sugar, will help to remove clumps
- Mix in confectioners’ sugar with mixer on low speed to help eliminate sugar showers. Once combined, then you can raise to medium-high speed
Grab these ingredients
- Butter: Unsalted, softened
- Confectioners’ sugar: aka powdered sugar
- Cocoa powder: Unsweetened
- Vanilla extract: Regular or clear
- Hot fudge topping: Topping used for ice cream, do not heat
- Salt: Kosher, optional
How to make Easy Chocolate Fudge Buttercream
- In a large bowl, cream butter with a mixer for 1-2 minutes, it will start to lighten.
2. In a separate bowl, whisk together the confectioners’ sugar and cocoa powder.
3. With a mixer set on low speed, gradually add half of the sugar-cocoa mixture to the butter, mix until incorporated then raise speed to medium-high and continue to mix until smooth. Set mixer back to low speed and repeat with the other half of the sugar-cocoa mixture. Mix for 3-5 minutes until light and fluffy.
4. Mix in vanilla extract and salt (if using). Add hot fudge topping, mix until incorporated and smooth.
How to store buttercream
Buttercream should be stored in an air-tight container.
I like to follow these recommendations
- Room temperature – 3 days
- Refrigerator – 2 weeks
- Freezer – 2 months
Tip: Before using frozen buttercream, bring the buttercream to room temperature then put back in a large bowl and mix until smooth.
Easy Chocolate Fudge Buttercream
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 2 ½ cups confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- Dash salt (optional)
- ¾ cup hot fudge ice cream topping, not heated
Instructions
- In a large bowl, cream butter with a mixer for 1-2 minutes, it will start to lighten. In a separate bowl whisk together the confectioners' sugar and cocoa powder.
- With a mixer set on low speed, gradually add half of the sugar-cocoa mixture to the butter, mix until incorporated then raise speed to medium-high and continue to mix until smooth. Set mixer back to low speed and repeat with the other half of the sugar-cocoa mixture. Mix for 3-5 minutes until light and fluffy.
- Mix in vanilla extract and salt (if using). Add hot fudge topping, mix until incorporated and smooth.
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