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Creamy, Not-Too-Sweet, Absolutely Perfect Fluffy Chocolate Frosting is truly the best chocolate frosting I’ve ever tasted.
Given the chance, I could have done some serious damage to the bowl without even slathering it on the cake. This is everything I wanted in chocolate buttercream frosting.
We are smack in the middle of “birthday season” in our house these days. (We have birthdays in September, October, November, and December.) As you might guess, this adds up to plenty of cake, which means buttercream frosting.
My middle boy turned 9 this weekend and requested his favorite Gluten Free White Cake with lots of “fluffy” chocolate icing.
The Whipped Chocolate Frosting Secret
I played with a couple of different ideas for the frosting before I realized that the flavor I wanted was only going to happen with melted chocolate.
So I ditched the cocoa powder and reached for the good stuff. (I should have remembered that from the chocolate ice cream recipes this summer. Real chocolate makes everything better!)
This is most assuredly the BEST chocolate frosting EVER!! Don’t let the simplicity of the recipe fool you…it doesn’t have to be complex to be outstanding!
Not that frostings made with cocoa powder aren’t delicious, but they simply weren’t resulting in the ultimate creamy and fluffy frosting that I imagined.
The melted chocolate chips in this homemade frosting recipe add both flavor and texture. The richness of the chocolate coupled with the creaminess of the butter all pulled together by just a hint of vanilla? Pure heaven.
How To Make Chocolate Frosting
I love when I discover something that’s as easy as it is tasty. This simple homemade buttercream fits the bill on all counts. It’s an excellent staple for all kinds of cupcakes, cakes, cookies or anywhere you’d use buttercream.
If you really want simple, spread a thick layer on top of the super easy Crazy Cake. You’ll have a rich, chocolatey, satisfying, and crowd-pleasing dessert with zero fuss or hard-to-find ingredients.
No one who’s ever tasted this in all its dreamy perfection would judge you for grabbing a spoon and eating it straight from the bowl. Believe me.
This is such an easy frosting, you might wind up grinning every bit as big as I did when you taste it for the first time.
This is going to be my go-to chocolate frosting for years to come.
Homemade Frosting
A sturdy mixing bowl is your best friend for baking and preparing frosting is no different. You’ll want a bowl with sides tall enough to keep your frosting ingredients contained as your mixer whips them to creamy chocolatey perfection.
Use a sturdy, well-powered hand mixer to beat the butter and incorporate the powdered sugar. This helps ensure no powdered sugar lumps ruin the smooth, fluffy texture of your chocolate buttercream. If you’re using a stand mixer, either the flat beater or the wire whip attachment will work just fine.
I recommend a strong, flexible spatula for your scraping needs. You’ll want to get every last drop of that delicious icing out of the bowl and onto your cake. A good flat spatula is also excellent for evenly spreading the finished frosting across your cake.
If you’re feeling fancy, you can also scoop this chocolate buttercream into your pastry bag and go to town decorating your cake or batch of cupcakes. This is especially fun for decorating birthday cakes and other special occasion desserts.
Storing Buttercream Frosting
I’ll be honest. I rarely have any leftovers of this magnificent fluffy chocolate frosting because it’s just that tasty. But if you end up making a little too much than your cake needs–or you want to make an extra-large batch to have on hand for the next time your sweet tooth strikes–it’s incredibly easy to store.
Place your frosting in an airtight sealed container and keep in the fridge for up to a week. Place the container on the counter for an hour or so to bring it back to room temperature before using it to top a cake. You may also want to re-whip the frosting to maintain that lovely airy quality I love.
If you’re looking for a light and fruity version of fluffy buttercream, check out my Fresh Blueberry Frosting recipe and my Fresh Strawberry Frosting recipe.
Chocolate Buttercream Frosting Recipe
- Place the chocolate chips in a glass bowl and microwave them for 90 seconds, at 50% power, stir and microwave again for 30 seconds at 50% power. Stir until smooth. (The chocolate can also be melted in a glass bowl over a simmering pan of water on the stove. Use whichever method works for you, just melt it slowly, until the chocolate is smooth.)
- Let cool to almost room temperature, do not skip the cooling step.
- Beat the butter with an electric mixer on medium speed until smooth. Add 1 cup of powdered sugar and beat again. Scrape the sides with a spatula and add the remaining powdered sugar. Continue beating for about a minute, scraping the sides as needed, until the mixture is smooth and creamy.
- Add the vanilla and the cooled chocolate and beat on high for about 2 minutes, scraping the sides as necessary, until the frosting is creamy, smooth, and very fluffy. Spread across the cake of your choice, or just grab a spoon.
Fluffy, Creamy, Perfect Chocolate Buttercream Frosting
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup butter room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Place the chocolate chips in a glass bowl and microwave them for 90 seconds, at 50% power, stir and microwave again for 30 seconds at 50% power. Stir until smooth. Let cool to almost room temperature, do not skip the cooling step. (The chocolate can also be melted in a glass bowl over a simmering pan of water on the stove. Use whichever method works for you, just melt it slowly, until the chocolate is smooth.)
- In a mixing bowl, beat the butter on medium speed until smooth. Add 1 cup of powdered sugar and beat again. Scrape the sides and add the remaining powdered sugar. Continue beating for about a minute, scraping the sides as needed, until the mixture is smooth and creamy. Add the vanilla and the cooled chocolate and beat on high for about 2 minutes, scraping the sides as necessary, until the frosting is creamy, smooth, and very fluffy. Spread across the cake of your choice, or just grab a spoon. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/20/14 – recipe notes and photos updated 3/2/22}
This is the only chocolate frosting I make anymore! Simple, delicious, and not too sweet.
I’m so happy to hear that you’re enjoying the frosting, Ellie.
What kind of butter for this recipe? Thanks
I use regular salted butter in all of my recipes unless specifically noted otherwise, Sherri.
This is deliciously easy ♡
I’m so glad you like it, Catherine!
How is the Fluffy Chocolate Frosting in 80° outside temps for a. Church gathering?
In warm temps, frosting can and will likely soften considerably. For a single layer cake that you are topping with frosting, I think it would be fine. I wouldn’t attempt a layered cake in a warm environment.
I really liked the recipe. I recommend using high quality chocolate. I used an off-brand and think the flavor suffered. Otherwise, texture and flavor was great, not too sweet.
I’m glad you enjoyed the frosting, Jackie.
can you store frosted cake/cupcakes in the fridge? how long to let sit out before serving?
They will keep nicely for a day or two, I’d allow them to come to room temp again before serving.
This is so simple to make and so incredibly delicious! This makes any cake fabulous!
I’m thrilled you love the frosting!
Def the best choc icing I’ve tried thus far. THANK YOU <3
I’m happy to hear you like it!
Hi! Are measurements correct? I made exactly as written, and all I taste is butter; no chocolate, and not sweet. I wanted to love it. What could I have done wrong? Thank you!
This is exactly how I make the frosting every time, Susan. You added a full cup of melted chocolate chips AND 2 cups of powdered sugar? This should taste very sweet and very chocolately. It IS a buttercream frosting, so it’s buttery, but the dominate flavor is very sweet chocolate.
I think my chocolate was just a little too warm and broke down my butter. What can I do to save it if possible
You might be able to stick it in the fridge for a few minutes when that happens and then try whipping in a bit more powdered sugar.
I loved it! It tasted amazing. However, it turned out as a liquid and I had to add a few tablespoons of cornstarch to get it to the right consistency. Otherwise, my absolute fave recipe would totally recommend.
🙂
I’m guessing that the chocolate was still warm when you added it to the butter and sugar mixture. If it was, it would’ve melted the frosting. I’m glad you were able to fix it though and that you loved it!
Does this recipe work well when adding food coloring. I need is to look like florida mud.
It should work fine, Donna.
Thank you so much for the recipe! I needed to make a last-minute birthday cake and didn’t have any heavy cream for frosting, but had everything else in your recipe. Very easy with perfect taste, sweetness, texture. And on a side note, our family had a favorite cake made by Van de Camps in the 70s and have never been able to re-create it. Your frosting is pretty much the exact match.
I’m so glad that you enjoyed the frosting and also that it reminded you of the cake. What a fun memory!
Amazing! Was very easy to make. My husband really likes it! My new go to for chocolate frosting.
Thanks for sharing!
I’m so glad you like it!
Can frosted cupcakes/cake be frozen?
While I’ve frozen leftover frosted cakes in the past, and they taste fine later, I don’t recommend it as a make-ahead option. I prefer to frost fresh when serving for the first time. The thawed frosting won’t be quite as attractive as when fresh.
so delicious easy to follow. I used it with a butter yellow cake so yummy. my favorite frosting recipe thank you for sharing.
I’m so glad you like the frosting!
This icing is light and tastes wonderful. I will be using this style for all my cakes.
I’m so glad you like it!
This is most assuredly the BEST chocolate frosting EVER!! Don’t let the simplicity of the recipe fool you…it doesn’t have to be complex to be outstanding!
I’m so happy to hear that you love it, Lynn!
Hi Mary, do you think this recipe would hold up ok if made one day in advance and refrigerated in an airtight container until cake decorating time? Thank you in advance!
While it will hold up, it will need to return fully to room temp before you can use it again and you’ll need to give it a good stir at that point.
Do you think white chocolate could work?
If it melts smoothly, it should work!
One of the best chocolate cake frostings I ever had. and don’t hate me but I’m not a chocolate lover and this is amazing.
That’s awesome, Patti! I’m so glad you like it.