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}
Ijay says
Made this today with my kids for my 40th birthday and it was a hit. However, I added more chocolate morsels.
Mary Younkin says
I’m so glad that you love the frosting!
Rachel says
Hi Mary! Have you had experience making this frosting in advance and storing it in the refrigerator before using it? With most buttercreams that is fine and the texture doesn’t change too much, but I’ve not made one with chocolate chips as a core ingredient before. Thank you! 🙂
Mary Younkin says
This will be very firm after refrigerated, Rachel. If you can bring it back to room temp without actually reheating it, it should work fine. I’ve done that before, but it isn’t quite the same. For leftover frosting, I’m happy with it. But if you’re looking for a way to make it in advance, I don’t recommend it.
Grant says
Question, I’ve had trouble with my microwave. Can I melt the chocolate in a double broiler then let it cool and get the same results?
Mary Younkin says
Yes, that will work nicely, Grant.
Cynthia VALENTINE says
I made your frosting using milk chocolate morsels and it’s delicious ♥️♥️♥️
Mary Younkin says
That’s awesome, Cynthia!
Teresa says
I love the chocolate version…Wondering of it would work to use white chocolate chips to make a vanilla version.
Mary Younkin says
I haven’t tried that myself, but if your white chocolate melts smoothly, it should work fine, Teresa.
Denise says
Hi Mary, I was wondering if I can use a 1/2 cup of shortening and a 1/2 cup of the butter
Mary Younkin says
I’m guessing it will work fine, Denise. However, I have not tried that myself.
Kylie says
Will the powdered sugar make the frosting too sweet?
Mary Younkin says
Most frosting is typically very sweet, Kylie, and this is no exception to that. Traditionally, frosting is made with butter and sugar, so this just a different variation on that.
Siena says
Pretty much all frosting is sweet, but you can adapt it however you want. If you don’t want the frosting as sweet, I recommend either adding less powdered sugar,OR using the regular amount but using unsweetened chocolate or baking chocolate.
Mary Younkin says
All of the above is correct. Feel free to adjust however you like.
Wendy Call-Olmstead says
I love this recipe. The frosting was easy to make and tasted as good, if not better, than my favorite bakery’s buttercream frosting.
Mary Younkin says
I’m so happy to hear that you love the frosting, Wendy.
mary t sangster says
Hello Mary! My name is ….you guessed it Mary 🙂 Thank you for this recipe. Let me assure all your bakers it is the BEST chocolate frosting I ever tasted!! WOW! I couldn’t stop eating it off the beaters which took me back 60 years to my mother’s kitchen and made me feel very happy. The frosting handled the extra tablespoon of milk I added for consistency. I wish you rating had more stars.:) I will be following more of your recipes. God bless you and your family and stay well!
Mary Younkin says
I’m so happy that you love the frosting, Mary!
Bri says
Second time we are using this recipe. It’s unreal how amazing your recipe is! To those who read this thwt are considering making it, warning you that you will be disappointed with everyone elses buttercream. Thank you so much for sharing this recipe!
Lora says
Very easy and very delicious! Prepared according to recipe. Thanks for sharing.
Mary Younkin says
I’m so glad that you enjoyed the frosting, Lora!
Tui Auston Oles says
Best ever chocolate frosting, everyone loved it one the white wedding cake
Mary Younkin says
I’m so happy to hear it!
Sara L. Schwaller says
Did you use salted, or unsalted butter?
Mary Younkin says
I use salted butter in all of my recipes, Sara.
Carrie says
THIS. IS. AMAZING.
Mary Younkin says
I’m so glad that you like the frosting, Carrie.
Olivia Ray says
Amazing! My go to chocolate frosting!
Mary Younkin says
I’m so glad that you like it, Olivia!
Sara Schwaller says
Thank you so much for your response. ❤❤❤
Shelly says
Hi Mary, I was wondering what brand melting chocolate you use? I’m in Australia and we use chocolate melts not chips and I’ve found in the past using Cadbury milk chocolate melts didn’t taste that nice. Thanks
Mary Younkin says
You’ll want to find one with as few ingredients as possible, Shelly. Darker chocolates typically melt smoother for me as well.
Shelly says
Thank you Mary.
Ottergirl says
I made this for my brothers birthday and everyone loved it!
Mary Younkin says
I’m thrilled that your family loves the frosting.
Margaret says
Great recipe! Easy and delicious! My family loved it!
Mary Younkin says
I’m happy that you’re enjoying the frosting, Margaret!
Mindy says
It IS fluffy! It IS buttery! It IS perfect chocolaty! It IS THE BEST frosting I’ve ever made. I will never try another frosting ever.
Ahhhhhmazing!! Thank you! Thank you!
Mary Younkin says
Awe!! I love this so much. I’m glad you love the frosting, Mindy.