The chocolate flavor in this chocolate fudge icing recipe comes from melted unsweetened chocolate, giving it a creamy, old-fashioned chocolate fudge flavor.
In a small saucepan2 over medium heat, melt the unsweetened baking chocolate and the butter, stirring constantly to prevent scorching or burning. Remove from heat and allow to cool for 15 minutes.
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the cooled chocolate/butter mixture, vanilla extract, and milk or cream, starting with ¼ cup (60mL).
Turn the mixer down to low and slowly add the powdered sugar and salt. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. If it starts to clump, just keep mixing. It will work itself out.
Add more liquid as needed to reach desired consistency. Buttercream is ready to use right away. Store leftovers covered at room temperature up to 3 days or in the refrigerator up to 6 weeks. Frosting freezes well, up to 3 months. Thaw at room temperature. You may need to beat it again for a minute or two to bring it back to life.
Notes
Unsweetened chocolate: if all you have or can find is semi-sweet or bittersweet chocolate, you can still make this frosting. You may just need less liquid, so take care when adding liquid to the frosting base.
Saucepan: you can also melt the chocolate and butter in a microwave-safe bowl in the microwave or the top of a double boiler.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.