The Best Fluffy Chocolate Frosting Recipe

chocolate frosting recipe swirled on cupcake

5 from 8 votes

The Best Fluffy Chocolate Frosting Recipe

Use this amazing silky chocolate frosting recipe to quickly frost your favorite cake, cupcake or brownie and everyone will be asking for more! The only recipe you'll need for special occasions.

Prep Time10

Total Time10

Course: Desserts

Cuisine: American

Servings: to 5 cups

Calories: 247kcal

Author: Jami Boys

Equipment

Stand mixer or hand held mixer with wire whip

Ingredients

3 ounces unsweetened chocolate or 2/3 cup cocoa powder and 3 tablespoons oil*
1 cup butter, softened (2 sticks)
1 teaspoon vanilla
3 tablespoons milk
4 cups powdered sugar

Instructions

Melt chocolate in a 2-cup measure or small bowl until smooth (or simply whisk cocoa powder and oil until combined to the texture of melted chocolate right in the mixing bowl).
In the bowl of an electric mixer (or large bowl if using a hand-held mixer), combine the butter and vanilla with the chocolate using the whisk attachment. Scrape sides as needed.
Add the powdered sugar and milk and whisk for about a minute, stopping to scrape sides as needed to make sure all the ingredients are mixed together.
Set the speed to the highest and whisk for 2-4 minutes or until the frosting is airy, fluffy, and turns lighter in color (this incorporates air and sets it apart from regular frostings).
Use on your favorite layer cake, sheet cake, cupcakes, or bars.

Notes

*I've used mild olive oil, sunflower, and walnut oil all to good results. Try coconut oil at your own risk, since it hardens in coolness or liquifies when hot, I can't vouch for how it will turn out.

Makes enough to frost a two-layer cake or 12 cupcakes.

Storage:

This is best made the day you need it, but you can make it the day before, frost your baked good, and then keep the whole thing refrigerated until needed.

A frosted cake, etc. is okay at room temperature for 2-6 hours, but if it's hot weather it will suffer and I think you'd prefer to refrigerate it.

If you'd like to keep the frosting only, you can store it in an airtight container in the fridge for up to a week. You'll need to stir/whip it well to use it again and it will be a little deflated, but still taste amazing.

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