Fluffy, Creamy, Perfect Chocolate Buttercream Frosting

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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.

Fluffy, Creamy, Not-Too-Sweet, Absolutely Perfect Whipped Chocolate Frosting recipe by Barefeet In The Kitchen

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 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. 

This is the secret to PERFECT chocolate frosting!

Easy Buttercream 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. 

Fluffy, Creamy, Not-Too-Sweet, Absolutely Perfect Chocolate Buttercream Frosting recipe by Barefeet In The Kitchen

Kitchen Tips for Making 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.

Fluffy, creamy, irresistible Chocolate Frosting! get the recipe at barefeetinthekitchen.com

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. 

Fluffy Chocolate Frosting Recipe

  1. 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.)
  2. Let cool to almost room temperature, do not skip the cooling step.
  3. 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.
  4. 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.

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Fluffy, Creamy, Perfect Chocolate Buttercream Frosting

4.83 from 115 votes
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.
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Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 mins
Servings: 2 1/2 - 3 cups

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

This was plenty of frosting for a half-sheet cake. It should be the right amount of frosting for a double layer 8-9" round cake or 18-20 cupcakes.

Nutrition

Calories: 1813kcal · Carbohydrates: 167g · Protein: 6g · Fat: 126g · Saturated Fat: 78g · Cholesterol: 249mg · Sodium: 822mg · Potassium: 537mg · Fiber: 7g · Sugar: 150g · Vitamin A: 2880IU · Calcium: 83mg · Iron: 5.7mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 10/20/14 – recipe notes and photos updated 1/7/19}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    do you think this would work if I used white chocolate chips? Where do you think the white chocolate would freeze up on me?

    • Mary says

      This is a light, fluffy frosting and it's very soft and creamy. While I think it might work for a layer cake, I wouldn't try it for the first time for an important occasion. I suspect that it might be too soft for the layers.

    • Mary says

      It will pipe fine, but I'm guessing you'll want to keep them refrigerated until serving. It might not hold shape very well at room temperature. That said, my opinion is influenced by a life spent in warm weather, so your experience may be different from mine.

  2. Amanda says

    Just made it for my son’s birthday cake. You ate right about wanting to eat it straight out the bowl – it is divine!!! But now i have a problem …. I only used half ( school asks that we limit the frosting😦) . Any idea how long it will keep in the fridge? Have you ever frozen it?

    • Mary says

      I haven’t frozen this frosting, but I’m fairly certain it sure work fine. Just thaw in the refrigerator and stir well when ready to use. It might be a bit less fluffy, but I’m guessing it would work. It should keep for a week or two in the refrigerator without issue.

    • Amanda says

      Thanks. My daughter’s birthday is next week so I will refrigerate til then. It is deeeelicious!

  3. Marj Ketchum says

    I might have more success once I’m more experiences making this, but I had a problem with the chocolate chips. I have a powerful microwave and so reduced the time to melt the chips, then waited for the chocolate to cool as instructed. Maybe I waited to long, because I had small bits of chocolate peppered throughout the icing, and a few clumps. I didn’t put a thick layer of icing on. Cutting the cake after refrigerating it is found the icing was quite hard. Not hard as a rock, mind you, but certainly harder than ‘fluffy’. Leaving it out for an hour might help this issue. Did taste great, however.

  4. Kay says

    Thanks for telling us how much it makes. I always think more is better and double recipes for frosting so there is LOTS, but I won’t with this one. I’m going to putt it on a 9 x 13 pan of brownies!!

    • Deb Hansen says

      Does this frosting need to be refrigerated? Based on the ingredients, I wouldn’t think so., however not sure how it will hold up at room tenpersture. What if I want to pipe it on cupcakes?

      Thanks! I love it!

    • Mary says

      The frosting will pipe nicely. It typically holds fine at room temperature. However, for frosting piping with more shape, you could certainly pop the cupcakes in the refrigerator to be certain it will keep perfectly.

  5. 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!!

  6. 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!!!!!!!5 stars

  7. 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 😋👏🏻‼️5 stars

  8. 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.5 stars

    • 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.

    • 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.

  9. 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 sharing5 stars

  10. 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!!!5 stars

  11. 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!!!5 stars

  12. 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.5 stars

    • 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.

  13. 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!5 stars

    • 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.

  14. 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.5 stars

  15. 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

      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.

    • 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.

  16. 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.

  17. Charissa Hannigan says

    I never leave a comment on any site. BUT, this frosting IS the fluffiest, creamiest, PERFECT, and easiest chocolate buttercream frosting!!5 stars

  18. 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!!5 stars

  19. 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.5 stars

  20. 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!

  21. 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!

  22. Bri says

    WOW!! Thank you for the fantastic recipe! I made a butter cake and like making homemade icings. My kids worked on it with me and boy did they struggle not to eat it all before we put it on the cake. That’s the best chocolate icing I think I’ve ever had! I did use milk chocolate over semisweet because my cake wasn’t very sweet. Thank you again!! My new go to recipe!5 stars

  23. Tina says

    Was not a good frosting, family did not enjoy the flavor or texture. It cracks when you cut it, & does not refrigerate well. All you taste is butter-it definitely needs more chocolate. Mine had a whipped cream filling so it had to be refrigerated, & it sat at room temperature before slicing. Still searching for a delicious chocolate frosting…..1 star

  24. Sara says

    This icing was really easy to make and turned out SO yummy. I made it for my husbands birthday and we both loved it 🙂 It’s incredibly fluffy! Perfect for a chocolate cake.5 stars

  25. Tulip Naksompop says

    Great texture and easy to make. But even though I cut sugar by half, still too sweet for my taste. I added another 4 TBS of cocoa powder, hoping to help with the sweetness. But it didn’t help. 😂 anyway, I would make it again but when less sugar.

  26. Michelle Hart says

    I made a checkerboard cake for Thanksgiving yesterday and used this frosting recipe. Everyone raved about the frosting!!!
    Can I add a larger quantity of the melted chocolate if I want more of a chocolate flavor?5 stars

  27. Bailey says

    I made this frosting with your gluten free cake recipe. Everything tasted amazing, Thank you for these delicious, easy recipes!5 stars

  28. Paul says

    Love this Sweet Chocolaty quick and easy frosting. So good and easy to make I use it even when I’m not out of cocoa! So easy it has become my go-to frosting for an easy dessert!5 stars

  29. Kevin Kady says

    Made it tonight for my wife’s birthday. Very easy to make and was a super hit it was!! Thanks for my new favorite frosting receipt!
    Kevin5 stars

  30. Zeina says

    Hello,
    I have a chocolate cake recipe with cream cheese chocolate frosting, but I wanted something lighter so, I found your recipe and gave it a try. AMAZING!! Smooth, buttery, chocolaty, and YUMMY.
    Thanks ❤️5 stars

  31. Sandra says

    I made a dark chocolate cake and wanted a lighter chocolate frosting … THIS WAS PERFECT !! Creamy and not too sweet . My family LOVED IT 💖5 stars

  32. Anne Murphy says

    THANKs MARY! Found you by divine intervention when needing to make chocolate frosting for a birthday cake. It’s the BEST!5 stars

  33. Megan says

    This was an amazing recipe! I highly recommend it! I was worried as I didn’t leave my butter at room temperature and nuked it in the microwave for 30secs before beating it. It turned out absolutely awesome!

  34. Kellie says

    Perfect! Exactly what I was looking for. This time I used milk chocolate chips but I’ll experiment with different chips in the future.5 stars

  35. Elaine says

    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

    • Mary Younkin says

      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.)

  36. Bella says

    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%.4 stars

    • Mary Younkin says

      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.

  37. Tracy says

    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!5 stars

  38. Kerrin says

    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!5 stars

  39. Sue says

    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!

  40. Andrea says

    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.4 stars

  41. Robin Champagne says

    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.5 stars

  42. Bev says

    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.5 stars

  43. Frieda says

    Can you use semi-sweet chocolate bars in place of the chips? That’s what’s in the pantry at the moment … thanks!

  44. Suzan says

    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!5 stars

  45. Michelle Brown says

    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!!5 stars

  46. Anika Gould says

    Thank You so much for this recipe it was m first buttercream and my famil loved so once again Thank you!5 stars

  47. 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.

  48. 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?

  49. Teresa says

    I love the chocolate version…Wondering of it would work to use white chocolate chips to make a vanilla version.5 stars

    • 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.5 stars

  50. 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.5 stars

  51. 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!5 stars

  52. 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!5 stars

  53. 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. Thanks5 stars

  54. 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!5 stars

  55. Monic says

    I used this recipe on my signature chocolate cake, and it made it even better! So delicious! Melts in your mouth!!5 stars

  56. Julia Noll says

    Chocolate frosting recipe is easy and very tasty. A little tricky to spread, but that could be me. Loved it.4 stars

  57. carol boughner says

    I just made this frosting and so far so good, I do not need it until tomorrow, July 1 for our son’s 50th Birthday, We are Canadian and its our CANADA DAY. Can this frosting go on the cake and stay until tomorrow, should I put it in the fridge or the whole cake frosted in the fridge? Thinking for those of us who do not know, that added as a foot note to the recipe would be a great help. The frosting is so good, First frosting I have made in a long time, was buying Winn Dixie whip cream frosting but we are back in Canada and don’t have Winn Dixie grocery stores.. Sure hope you are reading your comments today so I can get an answer.. ThANK YOU SO MUCH5 stars

    • Mary Younkin says

      I’m so glad you like the frosting, Carol! Happy Canada Day!! I like to frost the cake ahead of time, when the frosting is freshly made, and then store the cake in the fridge. Let the cake warm at room temp for about an hour before serving.

    • carol boughner says

      thank you so much, will know for next time .I did not see your reply until this morning. Put the stainless bowl full of fluffy frosting in the fridge over night and this morning it was hard. have it sitting out , hoping it will soften up and then whip it again. Either way it is great and will work out somehow.

    • carol boughner says

      went by the other comments and you had answered next morning. Thank you just the same

    • carol boughner says

      it did and I whipped it again and it was fantastic. Son loved his Birthday cake and there was a store bought one there too and mine was gone. Cake came outside for social distancing and it was 30C out and frosting stood up for about 1 hour in that heat. I have a frosting knife and this frosting spread perfect with it. Some one else had mentioned spreading was not easy but I had no problem and this is now my go to frosting and we could all smell it in the air, a pleasant sweet smell. Thank you again for this over the top frosting. Just a side note, I love the name,” Barefeetinthekitchen” I seldom have shoes on.

  58. Sarah says

    Taste was great but I used a food processor and homemade powdered sugar. Hey it’s what I had. Came out really think. I will definitely make again with better powdered sugar and a mixer but it was still really good.

  59. Edith lofthouse says

    HI Mary
    Your chocolate buttercream looks delicious and I would love to make but I haven’t any cup measures, would it be possible for you to tell me ingredients in grams & ounces please. X

    • Mary Younkin says

      That isn’t something I’m able to provide, Edith. However, there are a number of recipe conversion calculators online that can calculate it for you. Just copy and paste the ingredients there.

  60. Adi says

    I really enjoyed this frosting. It was thick and smooth and very delicious. It makes any dessert look amzing as well. At first I was a little concerned because it didn’t exactly look like frosting, but once I kept stirring (for a while) it finally looked like frosting. The only thing I was dissapointed about was that my frosting looked nothing like the picture. I may have taken a wrong step, but I’m sure that I did everything right. All in all, I was pretty satisfied with my frosting.5 stars

    • Mary Younkin says

      I’m glad you liked the frosting, Adi. It sounds like something might have been a little off with the frosting, but without being in your kitchen with you, it’s hard to guess.

  61. Simran says

    Hi Mary! This frosting looks delicious!! I would love to try it out soon! I had a question tho, they say if u whip the butter longer it loses its yellowish colour and becomes whiter, so I was wondering if I whipped it a little longer till the butter lost its colour and added the melted chocolate chip would it be lighter in colour or darker? I want a light coloured frosting and I’m happy with the shade of yours with the yellowish butter colour but I was just wondering if it’ll get lighter or darker if butter is whipped up a little extra! Thanks Mary!5 stars

  62. Andrea says

    Hi! Do you have a similar frosting recipe, but in vanilla flavor? Loved the chocolate frosting so much, but would love to add orange and purple to a cake I’m making for Halloween!

    • Mary Younkin says

      I’m glad you’re enjoying the frosting, Andrea. I don’t have a vanilla recipe here on the site. I have blueberry and strawberry frostings though that could probably be tweaked with coloring to create those colors.

  63. Suzanne says

    This is a very light fluffy frosting. I used milk chocolate chips and spread on side of German chocolate cake. Perfect!!5 stars

  64. Hope says

    This is amazing! I added a splash of heavy cream but that’s it. It’s creamy and not too sweet. I will use this over and over! Thank you for sharing.5 stars

  65. Cee Rose says

    This. Was. Amazing! It didn’t make enough to frost a two layer 9” cake, so I did it naked cake style. HOWEVER, this is 100% a keeper. Not too sweet, a beautiful fluffiness, and just enough chocolate-richness. Thanks for this. This is the first recipe I’ve tried of yours, and I’m eager to try your other recipes.4 stars

  66. Rayne says

    OMG!!! This is the BEST frosting I have ever tasted. I made a chocolate devils food cake and used this frosting to top it, and the cake didnt last even two days before my family devoured it. Usually my cakes end up going moldy. Other frostings I have used, including the store bought ones are just way way too sweet. This will be my go to recipe for chocolate frosting for the rest of my days!! Thank you so much for sharing this gem with the rest of the world.

    Do you have a similar recipe for vanilla frosting? If I can find a vanilla frosting as good as this, my frosting problems are over forever.5 stars

  67. Cheryl Frances Valentine says

    1 CUP of butter seems like a LOT for such a small amount of frosting. Is this amount correct? 🙂

  68. I.M says

    No joke, this is the best chocolate frosting I’ve ever made!

    I ended up adding an extra half cup of powdered sugar to make it a little bit thicker for piping, and it worked like a charm. It’s super rich and decadent without being overly sweet. This will 100% be my go-to recipe from now on!5 stars

  69. cindy says

    Just made this today (Feb 10/2021) to go on my husband’s birthday cake.
    It is DELICIOUS and super simple!
    I was a little leery seeing is was still made with all that powdered sugar, however the semi sweet chocolate made all the difference.
    I will now be my go to recipe for a not-so-sweet chocolate frosting!
    Try it, you won’t be disappointed.
    Thanks for posted it!5 stars

  70. Dylan says

    OMG, this frosting is so good, my only problem is that it didn’t make enough for all of my cupcakes but that was my fault for making so many, it was well over 2 dozen, so no issue with the recipe.4 stars

    • Mary Younkin says

      Too much of everything isn’t super helpful, Mara. If it was too sweet for your tastes, you can probably reduce that a bit and tweak it to work for next time.

  71. Kim says

    Great chocolate frosting! Biggest plus is it’s not too sweet but creamy & light. Made it up for a birthday cake order, very happy to ice & hand to my customer.4 stars

  72. Erika says

    Loved it. I used salted butter and dark chocolate still perfect. Fluffy and not extremely sweet. Loved it.5 stars

  73. Alicia says

    I made this frosting for my sons birthday cake and it turned out great. I wanted something easily spreadable and fluffy but not as sweet as American butter cream and this did the trick. One question though, can you refrigerate this frosting? I made a frosting that used real chocolate in the past and it completely hardened in the fridge and was a weird consistency.4 stars

  74. Phoenix Smith says

    Can I let this frosting sit at room temp? I need to put an edible image on this frosting and the image cannot be refrigerated. If so, how long? Thank you! 🙂
    I haven’t tried this yet, but will definitely update you once I have tried it out. I have never put melted chocolate in ABC frosting, but I am more than willing to give this a shot!4 stars

  75. Rachel says

    Stop looking for a new chocolate frosting recipe because if your seeing this review, you’ve landed on the most delicious, fluffiest and easiest chocolate frosting you’ve ever had/made! I’m not a buttercream frosting fan at all so I’m always hesitant to try new recipes that don’t include cream cheese lol but y’all, let me tell ya, this is DANG good! I’m never googling or Pinterest searching for another chocolate frosting recipe again!

    Just a little tidbit, if you plan to make an 8 or 9 inch layered cake and want some extra to decorate, definitely double up(:

    Thank you for sharing Mary!5 stars

  76. Julia says

    I read lots of reviews saying it wasn’t very sweet but to me personally it was very sweet and very “buttery” Ive made tons of plain/vanilla frostings that don’t taste buttery however I have not found a chocolate frosting that doesn’t taste like that. If you like/ don’t mind that taste then the recipe would be amazing but i personally don’t like that taste so it was ok. The consistency was very nice is was very fluffy which i like. It also only made about one piping bag (12″) worth of frosting which was not enough so i had to change my plans design wise.3 stars

    • Heidi Sanders says

      You could sub half the butter for shortening if it’s too buttery and add a little bit of lemon juice to kill some of the sweetness.

  77. Jordan says

    I use this for most of my cakes and I have used white chocolate and milk chocolate. I always make way more than I need so the batch that I am thinking of usuing today is frozen. It has been frozen for a few months now. Should I defrost it and use it, or just start again? I love this recipe so much, thank you!5 stars

  78. EILEEN says

    I DID NOT HAVE ENOUGH COCOA POWDER TO MAKE FROSTING SO I SEARCHED THE WEB LOOKING FOR IDEAS AND WITH LUCK, I LANDED ON YOURS. BEST FROSTING I HAVE EVER MADE. THIS WILL BE MY FAVORITE FROM NOW ON. MADE A DOUBLE BATCH FOR 2 – 8” PANS AND 12 MINI CHOCOLATE MINT CAKES. 2 BATCHES COVERED THEM ALL. I DID EAT MY FAIR SHARE BEFORE FROSTING! THANK YOU. (SORRY FOR THE CAPS, CRAZY KEY PAD)5 stars

  79. Katie says

    Wow!!! I’m not usually a fan of super sweet frostings so was looking for something with less sugar, more butter, and real dark chocolate. I made this with 72 percent chocolate (I used a little more than a cup) and used a bit less sugar than called for (probably 1 3/4 cup). It tasted a bit like malted milk balls/Whoppers to me somehow, just delicious, easily spreadable, and I thought it was a very generous amount for my husband’s two-layer birthday cake. He loved it. I’d recommend this to anyone, especially those who are not usually big fans of buttercream frosting.5 stars

  80. Ngazo says

    This recipe is awesome! I always thought normal chocolate buttercream was way too sweet, but this one changed the game. I even went out to buy a hand mixer for this recipe. Thank you so much, this butter cream is so yummy and easy to work with.
    I do have one question, though. Do you have a vanilla version?

  81. Dhel says

    Hi Mary, is your real chocolate buttercream frosting is okay in warm weather place? I live in the Caribbean so the weak here a bit hot. Would love to use your frosting recipe.
    Thanks

  82. Weber Kathleen says

    Went together really easily as I followed the instructions faithfully..just needed a touch more flavor..maybe a tablespoon of cocoa powder.Or a teaspoon or two of instant coffee? I used regular salted butter and 70% cocoa chips. Will definitely try this again.I am watching what I eat very closely, so if I eat something decadent I want those bites to be excellent. Thanks4 stars

  83. Janet says

    This frosting is just what I was looking for. Not too sweet, light and fluffy!! This will be my go to frosting from now on!! Thank you!!!5 stars

  84. Michelle says

    This worked brilliantly. Had run out of cocoa powder and found this recipe, thankfully. I halved it (actually, a little less than half) for one 9″ round cake, and even with off-kilter measurements, it was still amazing. (Had also run out of vanilla so subbed with Godiva chocolate liqueur. Ohhh, myyyy.) :o) Thank you for posting this recipe. It saved the day!5 stars