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!)
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
{originally published 10/20/14 – recipe notes and photos updated 3/2/22}
Janis Schoenemann says
OUTSTANDING!!!! Honestly the best buttercream I’ve ever had and so simple to make…. So light and fluffy. I’m glad I read in advance because the melted chips need to cool. Rave reviews from my family. Another reason why this my my go to site for recipes.
Mary Younkin says
I’m so happy to hear this is another win for your family, Janis!
Don says
I’m sorry, while the taste was exceptionally delicious, I found it to be way to thick. I had to add heavy cream several times to get it the right consistency to spread on a layer cake. Perhaps the addition of cream cheese?
Don B
Mary Younkin says
You can certainly add cream to make it thinner or fluffier, Don. Cream cheese is unlikely to thin it out though. It’s a traditional buttercream recipe, not a whipped cream frosting. Is it possible your butter was cold?
Elaine Humphrey says
For my family this was the best chocolate icing I have made. We loved it.
Mary Younkin says
Glad to hear that everyone’s enjoying the frosting, Elaine! Happy baking.
Lady R says
This was an amazing frosting, so very good. I wanted to make a homemade frosting because all the ones I’ve found at the store have corn syrup. This was easy and the end result was so very good, better than anything store bought. Will definitely use this again.
Mary Younkin says
I’m glad to hear that you loved the frosting so much! Enjoy.
CHARLOTTE says
Would this recipe work with white chocolate too?
Mary Younkin says
White chocolate can be a bit more finicky than basic chocolate chips, but if you have a white chocolate that melts smoothly, it will work nicely for this recipe, Charlotte.
Sharon Ady says
Would this frosting be good on a frozen ice cream dessert or
or it freeze too hard.
Thanks
Sharon Ady
Mary Younkin says
Hi, Sharon. I probably wouldn’t recommend serving this frosting frozen, but you could certainly top a frozen dessert with it.
Angelo says
Definitely just as easy as the recipe said it would be. It’s the perfect amount to frost and I inch double layer cake, I was a little worried it wouldn’t be enough at first. When I melted the chocolate chips I poured a little MCT oil which is basically coconut oil over my chocolate chips about a tablespoons worth and I used 7 oz of semi-sweet chocolate chips. This was so easy I didn’t even use a hand mixer I used a fork to beat the butter and the sugar and the spatula to fold everything in. Such a light and fluffy recipe absolute perfection. This will be my go-to recipe. I measured all the ingredients out on a scale to be precise. Happy holidays everybody
Mary Younkin says
I’m so happy to hear that the frosting was a hit, Angelo.
L.E. says
This has become my go-to chocolate frosting. My husband, who hates overly sweet buttercream, loves this frosting—especially the texture. It’s my secret for making a boxed cake mix taste completely homemade, and it’s also delicious on fresh strawberries!
Mary Younkin says
This frosting really is awesome with berries. I like to top cakes with the frosting and a pile of berries. Glad you like it too!
Kathleen says
So easy to make and sooooo tasty good!! Thank you
Mary Younkin says
You’re welcome, Kathleen. I’m glad you’ve been loving the frosting so much!
Judy Hines says
Can you use this as a cake crumb layer?
Mary Younkin says
Hi, Judy. This frosting should work well for a cake crumb layer. Happy baking!
Elizabeth Speiser says
I made this sugar free. I used Lily’s sugar free semi sweet chocolate chips and Swerve sugar free confectioners sugar. Unbelievably delicious and so easy to make. My husband (who is diabetic) loved it on a sugar free yellow cake that I baked.
Mary Younkin says
I’m glad you and your husband loved the frosting, Elizabeth! Happy baking.
ELIZABETH says
Great simple frosting. Used normal metal double boiler over not in boiling water.
Mary Younkin says
I’m happy to hear the frosting is a hit with you, Elizabeth!
Cathi Mummery says
Great recipes. Thank you for sharing
Mary Younkin says
I’m glad you’re enjoying them, Cathi.
Jodi says
This recipe is so delicious and creamy. Thank you so much for sharing.
Mary Younkin says
I’m glad you like it, Jodi!
Christina says
Could I use milk chocolate chips?
Mary Younkin says
Sure, you’ll just have a milk chocolate frosting. Enjoy!
Tobee Goodro says
Easy, decadent and most of all absolutely delicious! Thank you for this simple recipe that doesn’t skimp on favor. Will certainly use this recipe again and again!
Mary Younkin says
I’m thrilled you like the frosting, Tobee!
Riana De Jager says
Hi…just need to know if this recipe with the chocolate can be frozen?
Mary Younkin says
Yes, you can freeze it, but it isn’t my preferred method. You’ll need to allow it to return completely to room temperature before stirring it again and using it.
Ann says
This is an excellent chocolate frosting. Very fluffy. Followed exactly as instructed. You will love it I’m sure!
Mary Younkin says
I’m thrilled it’s a hit, Ann.
Cathie says
I’m never buying chocolate frosting again!! This recipe is so easy and delicious!! I mixed milk chocolate and semi sweet chips. I want to make another batch just to eat as a snack.. lol!! Thanks for sharing a great recipe .
Mary Younkin says
mmmm, I want a chocolate frosting snack now, Cathie.