Fluffy Chocolate Frosting


Happy Valentine’s Day! I’ve got the best fluffy chocolate frosting recipe for you. But let me just preface by saying:

This is what a frosting job looks like when your 9-month-old is waist-deep in the recycling bin shaking an empty-ish milk jug around and singing a victory song.

And this is what photos look like when the same tot follows up with a delightful bath in the dog’s water dish.

And THIS is what a blog post looks like when your very own chocolate cupcake is on your lap trying to “play” your keyboard like his toy piano.

Happily, blurry photos conceal lopsided frosting swirls. And the semi-bald cupcakes are being served to mommy groups, so everyone will wordlessly understand. And you don’t mind if I keep this short, right?


This is a loooong overdue recipe for a gorgeous, fluffy frosting to accompany my Moist Chocolate Cake.

I usually just whip something up to taste, but for the last several times, I’ve taken meticulous notes to produce a perfect recipe to share.

It’s got a double hit of the good stuff – cocoa imparts a deep, dark flavour and melted chocolate layers in a rich, creaminess and a “bright” chocolate flavour.

Not overly sweet (although feel free to add more sugar to taste), nuanced with vanilla, and extraordinarily fluffy – thanks to whipping cream and an extended beating in the stand mixer.

This may be the best chocolate frosting ever. You may want to ditch the cake and just rub it all over your body. And hey, it’s Valentine’s day – enjoy!


Also, this…

5.0 from 2 reviews
Fluffy Chocolate Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12-24
You can use salted butter, just skip the pinch of salt. Frosts one two-layer 8" cake or 24 cupcakes.
  • 12 ounces/340 grams good quality dark/bittersweet chocolate (60-70% cocoa), chopped
  • 8 ounces/227 grams/1 cup unsalted butter, room temperature
  • ¼ cup cocoa powder (either natural or dutch process are fine)
  • ½ cup confectioners' sugar
  • pinch salt
  • 1 tbsp pure vanilla extract
  • ¼ cup whipping cream
  1. Melt the chocolate in the microwave on 50% power in 30 second increments, stirring each time - stop when it's about 70% melted, and stir vigorously to melt the rest. In my microwave, it took a total of 2½ minutes. (Alternatively, melt in a heat-proof bowl set over a saucepan of simmering water - careful not to get a single drop of water in the bowl, or chocolate will seize). Allow chocolate to cool to room temperature.
  2. Combine butter, cocoa powder, confectioners' sugar and salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about a minute. Reduce speed to low and incorporate vanilla extract, whipping cream and cooled chocolate, then turn speed back up to medium and beat for about 2 minutes, until pale and very fluffy. Pipe (I used Wilton Large Open Star tip) or spread onto fully cooled cake or cupcakes.
Frosting may be made up to 48 hours in advance - refrigerate until needed, then bring back to room temperature and beat again for a minute or two before using. Frosted cake may be stored at room temperature for up to two days - if it'll take you longer to eat, god bless your willpower and store the cake in the fridge.

  • Veronica

    Love the photos of your little one! And the cupcake frosting job looks pretty darn good to me!

  • Stef M

    OMG that photo with the splash is amazing!

  • Louise Treffaud

    Everyone I know uses your amazing chocolate cake recipe, can’t WAIT to try this frosting to go with it. Thanks for sharing!

  • foodess

    @Louise Treffaud Thanks Louise, you are so sweet! :) XO

  • foodess

    @Stef M  Questionable parenting perhaps, but worth the shot.  :D

  • foodess

    @Veronica  Thank you Veronica!

  • jennydevine1

    This frosting is the best ever!  My 18 year old son insists it tops your moist chocolate cake and declares them both the ONLY chocolate cake I’m allowed to bake!  They’re our family “birthday cake” staple!  Thanks Jen!

  • foodess

    jennydevine1  Thank you Jenny, SO nice to hear! :)

  • Jessica

    Made it this weekend with your chocolate cupcake recipe, and it is simply divine.  People absolutely raved.  Thank you for another hit!

  • Lily

    Could I use milk chocolate instead?? I prefer the taste better but would the frosting be as chocolatey? Thanks. Btw I tried your chocolate cake recipe….. It was amazing. Thank you so much for that!!

    • http://www.foodess.com Jennifer Pallian

      Yes you can!

  • Kwazie

    Thank you for this chocolate frosting and cake. I’m preparing to do it now. Mmm

  • Rhea

    Do I need to wait 48 hours before using it?Or can I use it right after I make it?

    • http://www.foodess.com Jennifer Pallian

      You can use it right away! It is just an option to make it up to two days in advance if you have a lot of party preparations to do!

  • Zahn

    I am always looking for a better frosting recipe and this sounds good. Wilton recipes for frosting alwsya have a greasy taste. I like a smoother frosting though. Is there a way it can be made without the air holes in the frosting;perhaps beating it slower at the end. Thanks for sharing. I, too, am a chocololic

  • Tracy

    Hi, thanks a lot for the great recipe! The frosting looks amazing. I just wonder that instead of putting all the ingredients in the stand mixer, can I mix and whip the frosting with a whisker by hand until it’s fluffy? I don’t have a mixer at home. Thanks a lot.

    • http://www.foodess.com Jennifer Pallian

      Sure! It’s just more work.

  • Christina

    I am sorry I waited so long to review this frosting, because after making it I decided it is the only chocolate frosting that I will ever make again! I was a little skeptical when I saw the recipe, because I thought, come on, pretty much any homemade frosting is yummy. Oh, what a fool I was. There is yummy, and then there is Perfect & Divine – this recipe is the latter! But I am wondering…do you have a similarly stellar recipe for vanilla frosting? Something with this great texture, that is very vanilla-y, and not sickeningly sweet? Couldn’t find one on the website…unless I missed it. Thank you so much!

  • racing82

    This is without a doubt the best chocolate frosting recipe ever. It is just as described: light, fluffy with a deep chocolate flavor. Not too sweet and fabulously easy to make and work with. You have lead me to frosting nirvana. Thank you!

  • Pete

    Ok, first off, the flavour is amazing. Deep, rich, and chocolatey. It was delish! =) However, when I made it, it came out very dense instead of fluffy. I needed a lot so i doubled the recipe, but kept the proportions listed above with the exception of using both semi sweet and unsweetened dark chocolate. I realize it’s difficult to critique or troubleshoot what someone did wrong without more details, but does anyone have any ideas as to what went south? Could I have heated the chocolate too much in the microwave? Was the dark chocolate perhaps missing a component that a 60-70% chocolate would’ve had? I’ve never worked with chocolate before, so I’m out of my element here and any ideas are appreciated. Other than the density, everyone who ate it loved the flavour, so I want to try to fix it. Cheers.

    • Cynthia Sealy

      How long did you beat the frosting for after incorporating the melted chocolate and whipping cream?

      • http://foodess.com/ Jennifer Pallian

        Sorry for the late reply, Pete – to echo Cynthia’s question, did you beat it the full amounts of time recommended in the recipe? That’s the only thing I can think of!

        • Pete

          Thanks for the replies Cynthia and Jen. Yes, I did beat the mixture for at least the time given…I’m wondering actually if I over-mixed it, and if that would’ve made it too dense?

  • Kathy Karbash

    This frosting is absolutely WONDERFUL…..I bake desserts at my son’s restaurant and have been looking and looking for a good Chocolate Frosting recipe….finally found it!!! Than You!!!!

  • Senja

    The frosting look’s amazing. I just have one stupid question.. Does whipping cream mean whipped cream, or cream in a liquid form? Excuse my unknowledge, I’m not from US so i need to translate this recipe, i just have to try it because it looks absolutely delicious!

    • http://foodess.com/ Jennifer Pallian

      Hi Senja, that means the liquid cream – 35% whipping cream is what it might say on the label!

  • Cynthia Sealy

    Hi Jenn, I’m really new to your blog. I just tried your Fluffy Chocolate Frosting recipe! I think probably the best chocolate frosting I’ve ever made – Seriously YUM!!! My frosting had tiny bits of chocolate in it, I guess they solidified a bit when I added the whipping cream – but a great surprise when you take a bit and get that extra little bit of chocolate! Lol. I think I may have beat it a little too long, but still turned out great. I used 300 g of milk chocolate and about 50 g of dark chocolate instead (not a huge fan of dark chocolate). Definitely keeping this recipe (will probably be my go to chocolate frosting now) and will be going into my recipe binder. Thank you soooo much! By any chance do you have a really good vanilla or buttercream frosting too? Next thing I’m going to try is your Moist Chocolate cake (starting to drool already). Thanks and have a great day!

    • http://foodess.com/ Jennifer Pallian

      Thanks, Cindy! I’ll make a note to share a vanilla frosting recipe soon :)

  • Misty

    If I don’t have whipping cream, could I substitute half and half?