Easy 4-Ingredient Chocolate Fudge Frosting with Iced Coffee
Rich chocolate buttercream made with cocoa powder and vanilla iced coffee for deep flavor and smooth texture. Perfect for cakes, cupcakes, and brownies when you want bakery-quality results without complicated techniques. The iced coffee adds moisture and enhances the chocolate taste while keeping the frosting pipeable and spreadable.
Ingredients
- 1 cup salted butter, room temperature
- 1 ½ cups unsweetened cocoa, good qualityDutch-processed cocoa1:1flavor-variant
richer chocolate flavor
- 5 cups powdered sugar
- ¾ cup International Delight Vanilla Iced Coffeeheavy cream or milk1:1dairy-freeadds dairy
use non-dairy milk instead
Instructions
- 1
Combine butter and cocoa in stand mixer bowl with whisk attachment
- 2
Start on low speed until incorporated then whip on medium until completely combined
- 3
Add iced coffee and whip until combined
- 4
Reduce speed to low and add powdered sugar one cup at a time until combined
- 5
Whisk on high for 2-3 minutes until frosting becomes light and fluffy and lightens in color
Tips
Use room temperature butter for easiest mixing and smoothest texture.
Add powdered sugar gradually to prevent lumps and mess.
Whip on high speed at the end for lighter, fluffier consistency.
Good to Know
Refrigerate covered up to 1 week. Bring to room temperature before using.
Make up to 3 days ahead. Store covered in refrigerator.
Use immediately or let come to room temperature for easier spreading.
Common Mistakes
Use room temperature butter to avoid lumpy frosting.
Add sugar gradually to prevent cloud of powdered sugar.
Don't overmix after adding sugar to avoid breaking the emulsion.
Substitutions
Dairy-Free Swaps
use non-dairy milk instead
General Alternatives
richer chocolate flavor
FAQ
Can I make this without iced coffee?
Yes, substitute with heavy cream, milk, or vanilla extract mixed with water for similar consistency and flavor.
How long does this frosting keep?
Store covered in refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
Can I freeze this frosting?
Yes, freeze for up to 3 months in airtight container. Thaw overnight and re-whip before using.