This fluffy chocolate frosting recipe is made in one bowl and takes about five minutes. When you see how easy it is and how spectacular it tastes, you won’t be able to go back to store bought!
I have shared many recipes over the last few years that are topped with creamy chocolate frosting. Wanna know a secret? I have never purchased canned chocolate frosting. I’ve been making it from scratch since I was a kid.
My mom always made homemade frosting, so I assumed everyone did. I didn’t even know store bought frosting existed till I was like twelve years old. I know, I didn’t get out much.
The Easiest Homemade Chocolate Frosting
If you’ve never made frosting before, don’t worry. This really is the easiest chocolate frosting ever! I have a few recipes that I use, but this one is my go-to recipe when I’m in a hurry.
There is no melting of anything, and it is whipped up in one bowl. It’s so easy in fact, that for years I never even used a recipe. I just start dumping ingredients in until it tastes good. I actually had to pay attention to what I was adding to the bowl so I could write the recipe down to share it. 😉
How to make my fluffy chocolate frosting recipe:
- PREP – Let your butter sit on the counter for a few hours until it is soft.
- BUTTER & CHOCOLATE – In a large mixing bowl, beat soft butter and cocoa at low speed just until blended. Then increase speed to medium and beat for 2 minutes.
- COMBINE – Add the salt, powdered sugar, vanilla, and 3-4 tablespoons of the milk.
- BEAT – Beat until thick and fluffy, 2-3 minutes. Occasionally scrape the sides of the bowl with a spatula, and add milk as needed. The frosting will become lighter in color as you incorporate air.
- FROST – Pipe frosting on cupcakes or use an offset spatula to spread on a thick layer. Or use it for layer cake, or sheet cake.
This time around I used it on vanilla cupcakes. Delish!
PRO TIPS & VARIATIONS:
- For best results, you must let your butter come to room temperature. If parts of it are cold, you will have lumps instead of creamy frosting.
- Don’t skip the salt. It balances out the sweetness and makes the frosting taste richer and yummier. Promise! If you use unsalted butter, add an additional pinch of salt.
- For an even more rich chocolate flavor, you can add additional cocoa powder.
- I’ve used buttermilk, heavy cream, evaporated milk, and even sour cream in place of the milk. All are delicious!
How do you make frosting more fluffy?
To make fluffy frosting, you need to incorporate air by beating it for several minutes with an electric hand mixer. It will start out thick and fudgy, but will become lighter in color and texture as you beat it.
Favorite recipes for using whipped chocolate frosting:
- Oreo Cupcakes
- Chocolate Quinoa Cake
- Homemade Chocolate Layer Cake
- Miracle Whip Cake
- Double Chocolate Cupcakes
- Chocolate Sugar Cookies
Fluffy Chocolate Frosting Recipe
Ingredients
- ½ cup salted butter softened to room temperature
- ½ cup unsweetened cocoa powder
- ⅛ tsp salt
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 5 Tbsp milk more or less
Instructions
- Combine butter and cocoa in a large bowl. Beat with electric mixer at low speed until blended, then on medium speed for another 2 minutes, or until smooth and creamy.
- Add salt, powdered sugar, vanilla, and 3-4 tablespoons of the milk. Beat for another 2-3 minutes at medium-high speed until fluffy, scraping the sides of the bowl a few times.
- Add more milk as needed to reach a desired consistency. Use a piping bag and tip, or spread on your cupcakes or favorite cakes.
- You will need 3-4 tablespoons of milk for a thick pipeable frosting, 4-5 tablespoons for a spreadable frosting, and 5-7 tablespoons for a frosting that will run down the sides of a bundt cake.
Notes
- The secret to fluffy frosting is beating it for a few minutes to incorporate air. Use caution with a stand mixer though, because if you beat it too long, it can split and appear curdled.
- You can substitute evaporated milk, cream, or even buttermilk for the milk.
- This will make enough frosting for 15-20 cupcakes, depending on how much you add to each cupcake.
- Frosting can be stored in the refrigerator in an airtight container for at least a week. Before using, let come to room temperature, then beat until fluffy.
Nutrition
This fluffy chocolate buttercream frosting calls for simple ingredients, but is so yummy you will be tempted to eat it by the spoonful!
Loved this recipe! i used the all the ingredients and it was smashing. At first there was so much powdered sugar that i was a bit wary, but it turned out great! I used a little more than 6 tsp of evaporated milk, though, to attain the desired consistency. But like said above, a thicker frosting needs more milk, and i wanted to make it more creamier so i added many tsps of evaporated milk–and it was delicious! Thanks:)
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Yay! So glad to hear you tried and liked it Alexandra!
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