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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}
Hi Mary,
I’m keen to try this for my daughters birthday cake this weekend, it sounds delicious. Can you please advise if the semi sweet chips are milk or plain chocolate? Also what’s the best way to convert your measurements to ounces or grams (I’m in the UK and I know American cups and Brutish cups can vary in size)? And sorry, last question, would this quantity be enough to put between the 2 cake layers and cover it prior to putting on fondant icing to decorate?
Many thanks for your help,
Elaine
Hi Elaine, to convert to metric, I would use an online recipe conversion calculator. That isn’t something I am overly familiar with. There should be plenty of frosting for your cakes! (I typically make them using semi-sweet chocolate chips, but I can’t think of any reason why it would not work as well with milk chocolate.)
I want it more darker and heavier to top brownies can you assist so it don’t melt in the heat please
If you use dark chocolate chips and don’t beat it quite so long, it won’t be quite as fluffy. Enjoy!
I read just wondering if I could use dark colors as that’s my favorite and whip it a lot, and if the taste would still be good.
Sorry meant dark chocolate chips
Dark chocolate chips will work nicely, Celeste. (That’s my personal favorite!)
Can’t wait to try this frosting recipe, thanks
I hope that you love it as much as we do, Cathy!
Frosting came out really good. But do not put your chocolate chips in the microwave for 90 seconds. Mine caught on fire. And yes. Is set it to 50%.
Yikes! I’ve never heard of that happening. You clearly have one heck of a powerful microwave, Bella! I’m glad you liked the frosting after all though.
Loved your simple and well balanced frosting . Creamy smooth rich chocolate and light in color!
I’m so glad you like it, Dorithy!
Just what I was looking for, not too sweet
I used unsalted butter and it turned out perfect.
I’m happy to hear that you’re enjoying the frosting, Mary!
This is the BEST recipe for icing on brownies. Light and fluffy and complements the brownie. I never like icing on brownies (too chocolaty) until this!
Glad you’re enjoying it, Tracy.
Just made this for my husband’s birthday cake and it was all I could do to keep myself from eating the whole bowl. And I’m not even a big frosting fan! I did use unsweetened chocolate because that’s what I’d gotten at the grocery store and it gives it more of a dark chocolate flavor which is delicious! This is going to be my frosting go-to from now on!
I’m so happy to hear that you love the frosting, Kerrin!
I just made it for my daughter’s rice crispy treats for a party she’s going to tonight! I had to make a second batch for my husband!
I’m so glad that you like the frosting, Sue.
It tastes amazing but the texture doesn’t turn out the way it is supposed to. It’s a little lumpy due to the chocolate chips. Try melting them over the stove. Try to avoid using the microwave as much as possible.
If you stir the warm chocolate until it’s smooth, the frosting shouldn’t be lumpy at all, Andrea.
I’ll try that next I’ll try that next time. Also, Would I be able to use almond bark instead of regular chocolate?
Needed the perfect frosting for my son’s 40th birthday cake. This fit the bill and truly was the best chocolate frosting. It will be a family favorite for years to come.
I’m so very happy to hear that, Robin!
BEST CHOC FROSTING EVER HAD, CAME OUT JUST LIKE YOU SAID CREAMY & FLUFF!!
I’m so happy to hear that, Debbie!
This was Amazing the whole family loved it and so easy. It didn’t look like it would hold being sandwiched between two cakes but did the job perfectly.
I’m so glad that you like the frosting, Bev!
The Best chocolate buttercream ever!
I’m so glad that you like the frosting, Lisa!
It was super sweet. I think I’ll try to make this and cut the sugar in half
Let me know how it works out, Linda.
Can you use semi-sweet chocolate bars in place of the chips? That’s what’s in the pantry at the moment … thanks!
Yes, that will work fine, Frieda.
This is the best chocolate buttercream my family has ever had. I have shared this recipe over and over since making it for the first time a couple of weeks ago! Could eat it straight out of the bowl!
I’m so glad that you like it, Suzan!
I don’t make home made icing or cake but had to use what I had in the kitchen. I just made this icing. Wow! it is delicious and love it. Very tasty and fluffy, went on the cake so smooth! Thank you so Much!!
I’m so glad you like it, Michelle!
I only have milk chocolate chips, do you think that will work?
Sure, that should work fine, Justina.
Since I don’t want to venture out to the store can margarine be used since I am now out of real butter?
Yes, you can substitute it, Sandy.
Thank You so much for this recipe it was m first buttercream and my famil loved so once again Thank you!
I’m so glad you like the frosting, Anika!