Super fluffy Chocolate Frosting made completely from scratch. This gorgeous chocolate buttercream is made using butter, sugar and real dark chocolate. It’s thick and creamy and perfect for frosting cakes and cupcakes.

That right there is THE best chocolate frosting 👆🏻

It’s light, creamy and oh-so-sweet. A super fluffy chocolate buttercream that’s made using REAL dark chocolate, not cocoa powder.

The best part? This fabulous frosting can be made with just 4 ingredients. So come on, let’s create a boatload of real chocolate buttercream.

A good chocolate frosting can make or break a cake or cupcake. To achieve that light and fluffy texture it all comes down to the method – really beating your butter until it is pale and creamy, along with the addition of good quality dark chocolate.

This is the kind of frosting that makes you seriously consider licking the beaters clean. Or just face planting into the entire bowl.

You should even be able to turn the bowl of frosting upside down without losing a drop – similar to whipped cream. Even though it’s whipped, the frosting remains lovely and smooth. You can use this frosting for anything – literally any of your favourite cakes or cupcakes.

I covered my favourite Chocolate Fudge Cake with it (recipe coming to the blog later this week) 👇🏻

Tips for making the perfect chocolate buttercream

Temperature is everything. Make sure your butter is at room temperature. Cold butter won’t yield the same results. Your butter needs to be softened so it whips easily. But make sure it’s not too soft or melty by any means. It should be soft to the touch but still hold its shape.
Beat the butter. The foundation of this chocolate frosting is making sure you beat the butter properly. Take your time and beat your butter until pale and creamy and smooth.
Sift your sugar. I’m guilty on more than one occasion of not sifting my sugar but if you want the perfect buttercream, you HAVE to sift the sugar. It’ll ensure it’s light, fluffy and mixes well with the butter – no lumps.
Use your milk sparingly. The perfect buttercream has just the right ratio of butter, sugar and milk. Too much milk will make your buttercream too wet and runny, while too little, will make it too thick. Add a tablespoon at a time to ensure the correct consistency.
Use good quality dark chocolate. Melted chocolate make this chocolate frosting taste AMAZING. Just make sure you use good quality dark chocolate. You’ll need to melt it before adding it to your buttercream. Make sure your chocolate is melted and smooth, but not hot. If it is a bit hot, just leave it for a minute or two to cool down.
Don’t over beat the frosting. Once you add the chocolate, beat only until the frosting is melted and smooth – don’t over mix.

Is chocolate buttercream gluten free?

Yes, as long as you use gluten free dark chocolate.

How to store chocolate buttercream

You can store chocolate buttercream in the fridge. If you can’t use the frosting straight away, place in an airtight container in the fridge or place straight in your piping bag and tie the ends with plastic bands. You need to try and protect your buttercream from air.
To use refrigerated buttercream, you need take it out of the fridge and leave it on the bench for a few hours to thaw. Once it reaches room temperature, you can regain the smooth consistency by beating it briefly again with an electric mixer.

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