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}
carolyn says
I want to say how much I am a fan of this frosting! Simply amazing. So smooth and not too sweet. I am a pastry chef and I have now added this to my repertoire. Thank you for putting this out there.
Mary says
Yay! I love hearing that you love it.
Marcia says
I am new to this. I noticed there is no mention if heavy cream or milk. Do I not need it for this recipe.
Mary says
You do not need anything else, Marcia. This is a classic buttercream frosting.
Whitney says
How would I make this into a vanilla frosting? Just omit the chocolate?
Mary says
A traditional buttercream is typically butter, powdered sugar, and vanilla. So, if you start there, you can’t go wrong. You’ll likely need more sugar if you remove the chocolate from this recipe.
Sunni says
How could I incorporate peanut butter and bacon into this recipe?
Mary Younkin says
I suppose you could add some peanut butter to the frosting as you whip it smooth. If you want bacon included as well, you might try sprinkling crumbled bacon on top of the finished cake.
Sunni says
Thank you. I will post how it turns out.
Tammie says
I hate having to refrigerate cakes. I’m making a 4 tiered cake for my daughter turning 10! Being there is no milk etc. although you recommend refrigerating it I would think it’d be okay not to refrigerate as well? Just curious. Thank you. I can’t wait to make both vanilla and chocolate from this recipe!!! ( :
Mary says
Honestly, Tammie, it really depends on the climate where you live. If I were you, I’d make a small batch and see how it keeps at room temperature.
Mary Louise says
Just the kind of fluffy, chocolatey frosting I was looking for!
Mary Younkin says
I hope you love it, Mary Louise!
Clara says
Easy recipe delivers rich but not too sweet fluffy frosting!
Mary Younkin says
I’m so glad you’re enjoying the frosting, Clara!
Sonja says
Can I use a dark chocolate bar instead of chocolate chips and melt it?
Mary Younkin says
That should work fine, Sonja, as long as it melts nicely.
Arianne says
Can I use a dark chocolate bar instead of choc chips
Mary Younkin says
That should work fine, Arianne.
Ashlee says
This frosting is amazing!! Once I got my chocolate to melt perfectly it was game over!
Mary Younkin says
I’m so happy to hear that you like the frosting so much, Ashlee!
Charissa Hannigan says
I never leave a comment on any site. BUT, this frosting IS the fluffiest, creamiest, PERFECT, and easiest chocolate buttercream frosting!!
Mary Younkin says
I’m so very happy that you love the frosting, Charissa!
Evelyn says
Thank you so much! This is the most amazing buttecream ever!
Mary Younkin says
I’m so glad that you love the frosting, Evelyn!
Evelyn says
I am eating it on a chessboard cake with real chocolate chess pieces! (“;
Mary Younkin says
That sounds awesome, Evelyn!
Sarah Lindsay says
perfect and delicious, thank you!! So easy and so decadent.. The bowl didn’t need to be washed…
Mary Younkin says
ha, I love that. And I’m so glad you enjoyed this frosting!
Elsa says
I made it for my son’s birthday and it IS HEAVENLY! I don’t feel like making any other frosting ever again! So so delicious! Finger licking good! Perfectly sweet! Perfectly smooth! I feel so lucky that I found this one!!
Mary Younkin says
I’m so happy to hear that you love the frosting, Elsa!
Marianne Thomson says
Love this wonderful frosting.its so easy and you can leave it vanilla or make it any flavor you want. Butterscotch also is great just use any flavored chips you like.Thankyou for this wonderful recipe.
Mary Younkin says
I’m so glad that you like the frosting, Marianne!
Donna Ross says
I have been making “crazy cakes” for 40 yrs so now going to try your frosting. It seems every recipe for frosting is either too rich or too sweet, or hasnt much taste at all. I love to bake and share my concoctions with all, so will let everyone know how it turns out. Thankyou!
Mary Younkin says
I hope you love it, Donna!
Liz says
Is the butter supposed to be room temperature?
Mary Younkin says
Yes, softened butter will be much easier to work with, Liz.
Julie says
I haven’t tried this so I cannot rate it but just the description makes me believe it is wonderful. I’m certain the recipe will be used for my family; however, as someone who cannot have sugar but still searches for yummy sugar-free options, I wanted to see what your thoughts were on using sugar-free chocolate chips, and a sugar-free powdered sugar? Thanks!
Mary Younkin says
I’ve never tried it sugar-free myself, but I’m guessing it could work, Julie.
Julie says
Thanks! I am for sure going to give it a try…both ways. Let you know back how it turns out.
andi says
Can I use milk chocolate chips?
Mary Younkin says
Yes, that will work fine, Andi.
Shannon says
Sooo Yummy. Super rich! Have a cold glass of milk with it.
Mary Younkin says
I’m thrilled that you like the frosting, Shannon.