Whipped Chocolate Buttercream Frosting
This whipped chocolate frosting recipe is delicious! It is decadent and perfect for cakes, cupcakes, and everything in between.
This is my favorite chocolate frosting (and incidentally, that is yellow cake #9 that I made during my Quest to Perfect Yellow Cake and just so you know, it wasn’t even close to perfect which resulted in #10 through #15). #16 is happening right now in my kitchen. Today. And I have a good feeling that it is The One.
But today isn’t about the cake. It’s about the frosting.
Simple as simple can be, this frosting is four easy ingredients whipped together into creamy, fluffy goodness.
We eat it on cake.
Atop cupcakes.
We eat it sandwiched between graham crackers.
And we have even been known to slather it on a random brownie or two.
Because it is so simple to make and the taste is so incredibly ethereal and decadent, it is my chocolate buttercream of choice to use anytime I want to frost something. Anything.
I haven’t used it for finer piping details (like a small star shape) but it works magically well for frosting layer cakes, especially when you employ the super technical frosting method of randomly swooping the frosting over the cake in swirly dips and divets like I do.
Cake decorating professionals should probably look away at this point.
And the frosting is great for piping a large swirl on a cupcake (video coming Monday!), too. I don’t know about you but it doesn’t get much better than a really great cupcake topped with a giant dollop of whipped chocolate buttercream frosting.
One Year Ago: Honey Lime Tilapia
Two Years Ago: Garlic and Herb Butter Spread
Three Years Ago: Classic Chicken Noodle Soup
Whipped Chocolate Buttercream Frosting
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 2 cups (228 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (170 g) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature
Instructions
- In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes.
- Gradually add the powdered sugar (so it doesn't fly everywhere!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.
- Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe (from a really old recipe binder that I’ve used for 10 years or so)
Love this frosting! I’ve never made a chocolate buttercream with melted chocolate before and it was amazing. Good recommendation on using semi sweet or darker – it really balance the sweetness.
I’ve never been a fan of buttercream frostings until I made this one for my son’s birthday with Mel’s yellow cake recipe. I used unsalted butter and added half a teaspoon of salt (per Google) and it was too salty for me, but the rest of my family loved it! The texture was amazing and it was so easy to make. My husband requested this frosting and the yellow cake for his birthday in July, so I followed the recipe using salted butter and it was perfection!
Can never go wrong with a recipe from Mel! I’ve been cooking along with you for over ten years!!
Uh, 1 question. Is the calculated amount of carbs for the whole 3 cups of frosting?
Yes
Aweful , not fluffy .
I’ve made this again and again. It is SO good. Thanks Mel!
Have you ever doubled this recipe?
Yes, it doubles great.
I used this frosting with the yellow cake recipe. The frosting is very good (my wife and son really loved it) To me, it was a little lacking in chocolate flavor. It tasted more like chocolate milk than a chocolate bar. Cooks illustrated has a recipe that uses a little more butter, 1/2 the sugar, more chocolate and adds cocoa powder. It’s made in the food processor(very quick). This recipe is good, and has a great consistency and spreads great. My taste buds just like more chocolate flavor.
Great flavor, addicting and I’ll have a love/hate relationship with the frosting for the rest of my life. LOVE because it’s so good. Hate because I could not stop “testing” it.
This frosting was so delicious- literally perfect made as instructed in the recipe. I used it to top the The Best Chocolate Cake. The combination was just right, not too sweet yet still delicious that you could go back for a second slice.
All I buy is unsalted butter and if they don’t have it then I buy salted butter
Dear Best Frosting Recipe Ever. How I love thee. I used dark chocolate on a chocolate cake and it was amazing. This is now my “go to frosting” recipe. Thanks for sharing it!
I really love this frosting, Now I have the yummy recipe I saved. Please DO NOT GIVE MY EMAIL OUT.
Hi, will this frosting hold up under fondant?
Yes
This is such an amazing recipe, Mel! My son, who has been known to pass on desserts and never eats frosting, ate 4 cupcakes with this frosting! We don’t normally like frosting as it’s so sweet but this just tastes like really good chocolate mousse!
How much frosting does this make? I need to frost a cake made of 4 circle 8inch cakes.
It makes about 3 cups.
Made this to go with Mel’s “The Best Chocolate Cake” and it was a perfect match and a big hit. There was the perfect amount of frosting if you don’t need an inch(!) between layers. Lovely texture and wonderful flavor!
Does this frosting soften up after being frozen? I want to use it as a filling on a layered cake and freeze the cake ahead of time? I’m afraid the chocolate will solidify and not soften back up when thawed?
I haven’t frozen, so I’m not sure. It definitely is the softest immediately after it is made.
Delicious frosting
I was looking for a chocolate frosting without cocoa powder and I’m so glad I found this one. It’s fantastic. I added some espresso powder and everyone loved it. Thanks for sharing!!
How much espresso powder did you use?
What is the best way to measure the 2 C powdered sugar? Do you sift it?
I personally don’t sift the powdered sugar but you can.
Can I replace chocolate chips with cocoa powder?
I’m afraid it won’t have the same texture and flavor if doing so.
Great frosting not over the top sweet just perfect . I made this for my father cake and it was a huge hit . Now I am making the same frosting for my daughter birthday cups cakes . Thank you for this great recipe .
I sure did and I would make this again.
Tried this frosting tonight. Was absolutely delicious and had a beautiful texture, however I’m used to making buttercream with unsalted butter and found this a little too salty for me using salted butter. Just personal preference. Next time I’ll use unsalted butter so I can control the salt.
I wanna try this so bad! All I have is unsalted butter though. 🙁 will that work?
Yes, just add a pinch of salt to the frosting.
This is the greatest frosting of all time. 10/10 would risk a sugar overdose again
Light and fluffy and tastes delicious.
I come back to this one again and again. One of our favorite ways to enjoy it is spread between two graham crackers and refrigerated. It’s a great cold treat.
I added an extra cup of powdered sugar it was still more runny than I like my butter cream
After I frost a cake with this frosting does it need to be refrigerated or can it be left on the counter? Thanks!
As long as it is at cool room temperature, it can be kept on the counter for several hours.
I have now made this two times and it’s a keeper for my family. I have a picky hubby who tells me “it’s alright” when I ask if he likes dinners and things. 6 cupcakes later he let me know this was great icing! And I use Hershey’s Kitchens semi-sweet mini chips in mine. They work amazingly
Going to try it with white chocolate next!
This is fantastic! So simple but perfect.
This frosting looks amazing and I can’t wait to try it!! Can you tell me about how many cupcakes this recipe will frost? Using the piping method? Thanks!!
If you pipe the frosting on (which uses more frosting than just spreading it on top), this should frost about 12 cupcakes.
Perfect thanks!!!
I would like to use this to frost a cake or cupcakes. Would the buttercream (and the cake) need to be refrigerated, or can I keep them at room temperature?
They can be kept at cool room temp for a few hours.
I just made this but and a little bit of milk to make it creamer, it us delish! So creamy and silky with wonderful flavor!
This makes the best frosting! Everyone loved it! Thank you!
Rich, decadent and silky. I honestly didn’t think it would be that good without cocoa–boy was I wrong! This is my new go to recipe. I put the ingredients in my stand mixer exactly as suggested and it came out beautifully.
literally the most delicious chocolate frosting i’ve ever made and my kids couldn’t stop licking the leftover frosting off the spoons I gave them
I added almond flavor and half vanilla. Wow this frosting was a hit!
I loved the flavor of this frosting. I never thought of adding melted chocolate chips to a buttercream frosting. I did have to add 1 to 1 1/2 cups of powdered sugar to the recipe. It was not sweet enough and it was a little too runny because my chocolate chips were too warm. I doubled it to make enough for my cupcakes. I made them short so there would be more to share. I think this is the best buttercream frosting I have ever made. Thank you for sharing this recipe.
Delicious. Even on cake from a box. The real chocolate taste is so good.
I made this frosting and put it on her yellow cupcakes and both were so amazing!!!
Is powered sugar — icing sugar?
Hurry with reply as I am going to make this for my granddaughter’s 6th birthday this week.
Yes, I believe it is the same thing. Powdered sugar is also commonly called confectioners sugar.
How do you think this would hold up in heat? Looking to use it for an outdoor party this summer and want to make sure it won’t melt off the cake! 🙂
Hmmm, in extreme heat, I think this would probably behave like most other buttercreams and get a little melty, but I haven’t tested it out first person outside in the summer. Good luck if you try it!
This frosting is dangerous. Like, I would eat the whole thing in a bowl. It is so good and my new fav and go to frosting recipe. Especially good on Mel’s zucchini cake!!!
Fantastic! I just made it for your chocolate zucchini cake – soo good!!
I did it! Frosting is perfect!!! It did every thing you said Mel! Lloyd will LOVE it!
It is CREAMY & Sits up Very well! Was afraid it was too little but icing covered tall 8 inch double layer Yes, I made a B C Super Moist Chocolate Fudge Mix. Yes, we r Chocolate Junkies Happy 77 Lloyd Thank you MEL
Great news! Happy birthday, Lloyd!
Making this in am. husband’s Birthday. Can’t wait, Chocolate Cake is done. I just know it will be GREAT. Using Bitter Sweet GHIRARDELLI CHIPS. Later
Mel–I love your recipes and this frosting is amazing! It probably won’t last long but how long do you think I can refrigerate it?
In a covered tupperware should work – it stiffens up quite a bit in the refrigerator so it will need a bit of time to soften at room temperature.
Do you think I can make this a day in advance and keep it in the fridge to frost the next day ?
Yes but you would need to take it out several hours in advance of frosting and probably rewhip it so it is soft and fluffy.