This is the Best Chocolate Whipped Cream Frosting recipe I've EVER tasted! No joke. I love it so much!
It comes out perfect every time and is so easy to make with just a few simple ingredients.
The Best Chocolate Frosting
Today I'm sharing the frosting recipe by itself to make it easier for people searching for frosting recipes.
You can use this homemade chocolate frosting on any of your favorite recipes for cakes or cupcakes!
WHY I LOVE THIS CHOCOLATE FROSTING RECIPE
• I've been making this recipe for about 5 years now and it is my family's absolute favorite.
• This easy recipe is always my go-to when I need chocolate frosting. Always!
• This fluffy frosting comes out perfect every time and goes well with my favorite chocolate cake recipe.
• Homemade frosting tastes SO much better than store-bought and only requires a few simple ingredients.
• Your family will thank you for this delicious & easy chocolate whipped cream frosting! Print this recipe!
• A simple and easy chocolate whipped cream recipe for any occasion. The perfect frosting for chocolate lovers!
• The perfect amount of sweetness. This creamy frosting would also be delicious on angel food cake!
• Butter: Make sure your butter is softened at room temperature and unsalted.
• Unsweetened Cocoa Powder: The type of cocoa powder I use is Nestle cocoa which is a natural processed powder. If you want a darker color, use Dutch process cocoa powder.
•If you prefer dark chocolate, use dark cocoa powder. Find these at your local grocery store.
• Heavy Whipping Cream: Be sure to use “heavy” whipping cream, not whipped cream or half and half. Heavy whipping cream will hold its shape better.
• It has a higher fat percentage which will make it richer, thicker more flavorful. It should be room temperature, not cold heavy cream.
HOW TO MAKE CHOCOLATE WHIPPED CREAM FROSTING
1) In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy (about 3 minutes).
2) In a separate large bowl, add your powdered sugar and cocoa and whisk together.
3) With your hand mixer or stand mixer (with whip attachment) on low, gradually add sugar/cocoa mixture, heavy whipping cream, and vanilla extract until completely combined.
4) Turn up to medium-high speed and beat for 3 minutes until smooth and creamy. If it seems too thick, add a little more cream (in 1-tablespoon increments) until you have a perfect consistency.
5) You'll know it's ready when it starts to have a glossy shine to it. Scoop frosting into a piping bag and frost cake or cupcakes with Chocolate Whipped Cream Frosting.
• Room Temperature Ingredients: For best frosting results, always use room temperature ingredients for most baking projects. Chilled ingredients mix differently and affect the consistency of the recipe.
• Thick Frosting: If it seems too thick, add a little bit of cream (in 1-tablespoon increments) and mix until you have a perfect consistency. You'll know it's ready when it starts to have a glossy shine to it.
• Gradually adding ingredients: When adding your dry ingredients (powdered sugar and cocoa) make sure you add a little at a time because it can get super thick very easily, which makes it harder to properly mix.
• Mixer: I used a hand mixer for this recipe, however, I recommend a stand mixer because it is less messy! Although both a hand mixer and a stand mixer work fine.
• Frosting color: For a darker chocolatey color, use dutch processed cocoa powder.
DELICIOUS CAKE AND FROSTING RECIPES
- Gluten-Free Vanilla Cake
- Kit Kat Candy Bar Cake
- Gluten-Free Chocolate Cake
- Perfect Vanilla Cake
- Cream Cheese Pound Cake
- Chocolate Vanilla Swirl Cupcakes
- Classic Vanilla Buttercream Frosting
- Black Buttercream Frosting
- Chocolate Frosted Yellow Cupcakes in a Jar
- The Best Strawberry Buttercream Frosting
- Chocolate Birthday Cake
FREQUENTLY ASKED QUESTIONS
• What is this fluffy chocolate frosting made of? This chocolate frosting recipe is made of softened butter, powdered sugar, cocoa, heavy whipping cream, and vanilla extract.
• What is the most important ingredient in frosting? Powdered sugar because it provides the sweetness, flavor, and structure (the base of the whipped cream frosting).
• Should butter be cold for frosting? Never, this makes it too thick and lumpy. It should always be softened at room temperature.
• Should butter be melted for frosting? Also a big no. This causes the whipped cream frosting to be too greasy and liquidy. Using the butter at room temperature is the best way for perfect frosting.
• Is it better to use salted or unsalted butter for frosting? I recommend unsalted butter for this chocolate frosting recipe because you don’t want salty frosting!
• Is heavy whipping cream better for frosting? It is great for frosting as a thickening agent and best results.
• How do I store my chocolate whipped cream frosting? Store in an airtight container at room temperature for 24 hours or in the fridge for up to a week.
• Can I freeze this whipped cream frosting? In an airtight container for up to two months.
Don't forget to print the recipe card for this amazing Chocolate Whipped Cream Frosting! It's great for chocolate cupcakes or for frosting cakes!
The Best Chocolate Whipped Cream Frosting
- In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy (about 3 minutes). In a separate large bowl, add your powdered sugar and cocoa and whisk together. With your hand mixer or stand mixer (with whip attachment) on low, gradually add powdered sugar/cocoa mixture, heavy whipping cream, and vanilla extract until completely combined. Turn up to medium-high speed and beat for 3 minutes until smooth and creamy. If it seems too thick, add a little bit more cream (in 1-tablespoon increments) until you have a perfect consistency.
- You'll know it's ready when it starts to have a glossy shine to it. Now you're ready to frost your cake or cupcakes. For decorating, pour frosting into a piping bag fitted with a 1M tip which is great for adding stars on a frosted cake or for piping swirls of frosting onto cupcakes.
- Store any leftover frosting in refrigerator in an airtight container. Let it come to room temperature and stir well before using. This recipe makes enough for 12 cupcakes with a tall swirl of frosting or 24 cupcakes with a thinner coating of frosting. OR you could fill and frost a two layer 8-inch round cake.
The first time I shared this recipe was back in 2014 when I made my husband a Perfect Vanilla Cake with The Best Chocolate Frosting Ever for his birthday.
He just loves yellow layer cakes with chocolate frosting. Sometimes a guy's got to have a good old fashioned cake for his special day!