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}
eva says
this is insanely good. i’ve been up all night trying to find a good frosting and nothing has worked— this literally saved me. it’s so amazing!!
Aminah says
Hi❤ this saved my cake!!!!! I had literally no frosting because mine broke but i saw this post and I was soooo amazed at how it looked.
I used it and it turned into — literally — my favorite chocolate buttercream EVER!!!!!!!
Cynthia Washington says
Thank you so much.
Gale says
Tried your fluffy chocolate buttercream icing and I substituted milk chocolate chips instead of semisweet cause I don’t like them and let me tell you that your icing was OUTSTANDING 😋😋‼️My family loved it and it was light and delicious ‼️I am looking for a vanilla fluffy not so sweet buttercream icing do you have a recipe ???? Your recipe is a keeper for sure and thanks so much for sharing cause it was easy and delicious 😋👏🏻‼️
Penny says
I didn’t have a full cup of semi sweet chips, therefore I used approximately 3/4 cup semisweet and 1/4 bittersweet chips. The frosting was amazing. I’ll definitely use this recipe again and again.
Karen Pitters says
This was EXACTLY what I was looking for! Fluffy, soft and delicious!
Annie says
Can you make this a day ahead and keep in fridge until ready to use? Thanks!
Mary says
It will harden significantly. You’ll need to bring it all the way to room temperature and whip it again before you can use it the next day. In my experience, it’s typically easier to just make it when ready to frost the cake.
Liz says
Does it matter if the butter is salted or unsalted?
Mary says
I use salted butter for everything, but unsalted will work as well. I’d add a tiny pinch of salt to the recipe, if using unsalted.
lindatollesfon says
my sister amy husbandloved this cake
Sydney says
Could you use shortening instead of butter?
Yvonnda says
I highly recommend doubling this recipe because you are going to want to eat half of it!!!! This frosting is amazing and SO easy to make. Thank you for sharing
Laura says
Thqnk you for sharing this recipe!! I am a frosting and chocolate lover but most recipes are too sweet. This one has such a perfect balance of sweetness!! And that fluffiness is amazing!! I have this one bookmarked and will use it forever!!!
Mary says
YAY! I’m thrilled that you love the frosting as much as we do, Laura!
Karla says
I tried this on some browns ,and it was great ,every one just wanted to eat the frosting .
Mary says
I’m thrilled that you love the recipe!
Horst Brunsch says
Hello,
I am not an experienced baker and even more novice icing maker. My daughter (9) and I just this frosting for out cupcakes and it worked wonderfully. I tried butter icing before and would say it failed as the butter seemed to split but we had no difficulties with this recipe. We ran short of icing sugar so ground some regular sugar in a coffee grinder with a satisfactory result. I will definitely use this again. Thank you again for the simple and straightforward directions. Success here!!!
Mary says
I’m so glad that you like the frosting recipe, Horst!
SandyOH says
Hi…I saw your recipe for this “looks so good” fluffy frosting and copied it to try. My hubby likes mocha frosting and was wondering if you ever made this with a coffee flavor and how to incorporate it the recipe, if possible? I don’t blog but enjoy several food related ones. Just found yours and really like it. Thank you for any ideas.
Mary says
I think it would be very good with a coffee flavor. I’d try adding a tube of the finely ground instant coffee (the kind Starbucks sells in a box). I’ve used that in the past for coffee desserts.
Bobbie says
Can this be made with regular milk chocolate? We love milk chocolate in this house and I was wondering if that was an option?
Mary says
Absolutely. You can make this with whichever chocolate you like best, Bobbie.
Colleen says
This is now my favorite frosting. Everyone I’ve served cake to with this frosting loves it!! Thank you for sharing the recipe!
Mary says
I’m so very glad that you love it, Colleen!
msd says
I love this frosting. It’s so yummy and creamy. Does it need to be stored in the refrigerator?
Mary says
Yes, I store it in the fridge. Just warm it at room temperature for a while until it is smooth and stirrable again, when you are ready to use it.
msd says
I love this yummy, creamy frosting. It turned out great. Does it need to be refrigerated?
Thanks
Kaeleen says
Will this frosting hold well enough to pipe some designs out?
Mary says
Yes, it should work nicely. I recommend placing the frosted cake in the refrigerator after it is decorated.