Fluffy, Creamy, Perfect Chocolate Buttercream Frosting

312 Comments 4.8

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

Fluffy, Creamy, Not-Too-Sweet, Absolutely Perfect Whipped Chocolate Frosting recipe by Barefeet In The Kitchen

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 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!)

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. 

This is the secret to PERFECT chocolate frosting!

Easy Buttercream 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. 

Fluffy, Creamy, Not-Too-Sweet, Absolutely Perfect Chocolate Buttercream Frosting recipe by Barefeet In The Kitchen

Kitchen Tips for Making 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.

Fluffy, creamy, irresistible Chocolate Frosting! get the recipe at barefeetinthekitchen.com

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. 

Fluffy Chocolate Frosting Recipe

  1. 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.)
  2. Let cool to almost room temperature, do not skip the cooling step.
  3. 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.
  4. 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.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Fluffy, Creamy, Perfect Chocolate Buttercream Frosting

4.83 from 107 votes
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.
Pin Print Review
Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 mins
Course: Condiment
Cuisine: American
Servings: 2 1/2 - 3 cups

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

This was plenty of frosting for a half-sheet cake. It should be the right amount of frosting for a double layer 8-9" round cake or 18-20 cupcakes.

Nutrition

Calories: 1813kcal · Carbohydrates: 167g · Protein: 6g · Fat: 126g · Saturated Fat: 78g · Cholesterol: 249mg · Sodium: 822mg · Potassium: 537mg · Fiber: 7g · Sugar: 150g · Vitamin A: 2880IU · Calcium: 83mg · Iron: 5.7mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

{originally published 10/20/14 – recipe notes and photos updated 1/7/19}

Chocolate and Cream

Filed under: , , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

312 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Cee Rose says

    This. Was. Amazing! It didn’t make enough to frost a two layer 9” cake, so I did it naked cake style. HOWEVER, this is 100% a keeper. Not too sweet, a beautiful fluffiness, and just enough chocolate-richness. Thanks for this. This is the first recipe I’ve tried of yours, and I’m eager to try your other recipes.4 stars

  2. Rayne says

    OMG!!! This is the BEST frosting I have ever tasted. I made a chocolate devils food cake and used this frosting to top it, and the cake didnt last even two days before my family devoured it. Usually my cakes end up going moldy. Other frostings I have used, including the store bought ones are just way way too sweet. This will be my go to recipe for chocolate frosting for the rest of my days!! Thank you so much for sharing this gem with the rest of the world.

    Do you have a similar recipe for vanilla frosting? If I can find a vanilla frosting as good as this, my frosting problems are over forever.5 stars

  3. Cheryl Frances Valentine says

    1 CUP of butter seems like a LOT for such a small amount of frosting. Is this amount correct? 🙂

  4. I.M says

    No joke, this is the best chocolate frosting I’ve ever made!

    I ended up adding an extra half cup of powdered sugar to make it a little bit thicker for piping, and it worked like a charm. It’s super rich and decadent without being overly sweet. This will 100% be my go-to recipe from now on!5 stars

  5. cindy says

    Just made this today (Feb 10/2021) to go on my husband’s birthday cake.
    It is DELICIOUS and super simple!
    I was a little leery seeing is was still made with all that powdered sugar, however the semi sweet chocolate made all the difference.
    I will now be my go to recipe for a not-so-sweet chocolate frosting!
    Try it, you won’t be disappointed.
    Thanks for posted it!5 stars

  6. Dylan says

    OMG, this frosting is so good, my only problem is that it didn’t make enough for all of my cupcakes but that was my fault for making so many, it was well over 2 dozen, so no issue with the recipe.4 stars

    • Mary Younkin says

      Too much of everything isn’t super helpful, Mara. If it was too sweet for your tastes, you can probably reduce that a bit and tweak it to work for next time.

  7. Kim says

    Great chocolate frosting! Biggest plus is it’s not too sweet but creamy & light. Made it up for a birthday cake order, very happy to ice & hand to my customer.4 stars

  8. Erika says

    Loved it. I used salted butter and dark chocolate still perfect. Fluffy and not extremely sweet. Loved it.5 stars

  9. Alicia says

    I made this frosting for my sons birthday cake and it turned out great. I wanted something easily spreadable and fluffy but not as sweet as American butter cream and this did the trick. One question though, can you refrigerate this frosting? I made a frosting that used real chocolate in the past and it completely hardened in the fridge and was a weird consistency.4 stars

  10. Phoenix Smith says

    Can I let this frosting sit at room temp? I need to put an edible image on this frosting and the image cannot be refrigerated. If so, how long? Thank you! 🙂
    I haven’t tried this yet, but will definitely update you once I have tried it out. I have never put melted chocolate in ABC frosting, but I am more than willing to give this a shot!4 stars

  11. Rachel says

    Stop looking for a new chocolate frosting recipe because if your seeing this review, you’ve landed on the most delicious, fluffiest and easiest chocolate frosting you’ve ever had/made! I’m not a buttercream frosting fan at all so I’m always hesitant to try new recipes that don’t include cream cheese lol but y’all, let me tell ya, this is DANG good! I’m never googling or Pinterest searching for another chocolate frosting recipe again!

    Just a little tidbit, if you plan to make an 8 or 9 inch layered cake and want some extra to decorate, definitely double up(:

    Thank you for sharing Mary!5 stars

  12. Julia says

    I read lots of reviews saying it wasn’t very sweet but to me personally it was very sweet and very “buttery” Ive made tons of plain/vanilla frostings that don’t taste buttery however I have not found a chocolate frosting that doesn’t taste like that. If you like/ don’t mind that taste then the recipe would be amazing but i personally don’t like that taste so it was ok. The consistency was very nice is was very fluffy which i like. It also only made about one piping bag (12″) worth of frosting which was not enough so i had to change my plans design wise.3 stars

  13. Jordan says

    I use this for most of my cakes and I have used white chocolate and milk chocolate. I always make way more than I need so the batch that I am thinking of usuing today is frozen. It has been frozen for a few months now. Should I defrost it and use it, or just start again? I love this recipe so much, thank you!5 stars

See More Comments