This is my go to chocolate frosting. It is super fluffy and chocolaty but it when refrigerated it will set up a little so it’s great for piping too.
I usually use semi sweet chocolate chips but any will work. Milk chocolate will be sweeter of course and dark chocolate will have a deeper flavor.
My girls love it on a graham cracker if I have left over or it can be frozen in containers and leave on the counter to thaw overnight before using.
Spread on cake, sandwich between the best ever peanut butter cookies or my personal favorite, on angel food cake topped with lots of strawberries!
Whipped Chocolate Frosting
February 14, 2021
Category
Cake / Cake Pops
Desserts
Serving Size
Makes approximately 3 to 4 cups frosting
Ingredients
- 1 cup chocolate chips or chopped chocolate
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 Tablespoon vanilla extract
- 1/4 – 1/2 cup heavy cream
- 1/4 – 1/2 teaspoon fine sea salt
Instructions
- Melt the chocolate in a microwave safe bowl, stirring every 30 seconds, until melted and smooth.
- Set aside to cool to room temperature.
- In the bowl of a stand mixer (or using a hand mixer and a large bowl) whip the butter until light and fluffy.
- Add the powdered sugar on low speed 1 cup at a time.
- Add the vanilla, 1/4 cup of the cream, and 1/4 teaspoon of salt.
- Whip until well combined and smooth.
- Add chocolate and whip on medium speed for 5-10 minutes or until desired consistency is reached.
- Stop and scrape bowl as needed and add additional cream if mixture is too stiff.
- Add additional salt to taste.
- Frosting with harden somewhat when chilled so if making ahead of time leave at room temperature until using or rewhip to soften until spreadable.
