If you love a fluffy chocolate buttercream that practically floats off the cake, this is the magic recipe for you. I add an extra special, unexpected ingredient to balance the sweetness. You are left with airy chocolate frosting that compliments and enhances cakes and cupcakes, instead of overwhelming it. I’ll show you the secrets!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Uber Light & Fluffy Chocolate Buttercream
Many buttercream frosting recipes have the tendency to be greasy, heavy, and overly sweet. I prefer homemade chocolate buttercream to be very light and fluffy so it doesn’t weigh down and overpower the delicate cakes and cupcakes.
With my favorite fluffy white buttercream recipe being such a hit, I wanted to share an equally perfect chocolate version. They both use heavy cream to aerate and lighten the texture of the frosting, so it has a texture more like whipped cream, than buttercream.
However, my chocolate frosting uses an unexpected special ingredient that will make you want to dive in by the spoonfuls. What’s the secret? Add in a splash of molasses to tone down sweetness and add a slightly dark, smoky flavor. It’s the perfect compliment to chocolate. Make it for yourself and see exactly what I mean!
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Cream the butter
For this recipe you will need 2 1/2 sticks softened butter, which is 283 g. If you forget to set your butter out you can use the defrost button on your microwave. Just be sure to watch it carefully so it doesn’t melt!
This chocolate frosting is made with cocoa powder. You could just throw it in there, but you will most likely end up with clumps after it’s mixed. Therefore I recommend using a sifter to sift it in with the powdered sugar and salt.
Beat until thick…you will doubt…
After everything is mixed together you will have a very thick frosting and you may question things. But this is where the magic comes in. Add in the heavy cream, molasses, and vanilla.
Whipped, light frosting!
This is why I love my stand mixer. It does all the work for you. Once the liquids are mixed in at low speed, increase to medium and beat for a full 5 minutes.
If you have ever made homemade whipped cream, you’ve seen how heavy cream increases in volume when beaten for a longer time. You will get heavenly, light homemade chocolate frosting that tastes out of this world. Dig in!
Anything Else I Should Know?
This recipe makes about 4 cups, which is enough to frost a 2 layer 8 or 9-inch cake or 24 cupcakes. If frosting a single layer, 9X13 sheet cake, or 12 cupcakes, I would halve the recipe. Also, piping frosting with a tip generally uses more frosting, so it may not extend as far.
It’s best to use a stand mixer with paddle attachment, since they are more powerful and the frosting beats for an extended period of time. A hand mixer may also be used, but it will have to mix a little longer to reach the right consistency.
If you don’t have molasses on hand, you don’t need to add it, but honestly? I would love for you to give it a try. It’s the chef’s kiss for flavor. For a richer darker flavor use dutch processed cocoa powder over natural unsweetened cocoa.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Simply, the Fluffiest Chocolate Buttercream Frosting
Ingredients
- 2 ½ sticks (283 g) unsalted butter, softened
- 3 cups (370 g) powdered sugar
- ¾ cup (75 g) unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- ½ cup (120 g) heavy cream
- 1 tablespoon molasses, (optional, but highly recommended!)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, or stand mixer fitted with paddle attachment, beat together room temperature butter until smooth. Add the powdered sugar, cocoa powder, and salt until well combined.2 ½ sticks unsalted butter, 3 cups powdered sugar, ¾ cup unsweetened cocoa powder, ¼ teaspoon salt
- To the bowl add heavy cream, molasses, and vanilla extract. Beat on low until ingredients are combined.½ cup heavy cream, 1 tablespoon molasses, 1 teaspoon vanilla extract
- Increase speed to medium and beat for 5 full minutes, scraping down bowl occasionally. The frosting should be very fluffy, like a bowl of whipped cream. Use to frost a layer cake or 24 cupcakes. Makes 4 cups.
Notes
Storing Tips
After mixing together the chocolate frosting keep it at room temperature until ready to frost, pipe, or decorate. If you refrigerate the buttercream it will resolidify the butter and harden. Buttercream can still be made ahead of time and stored in an airtight container at room temperature up to two days. The high amount of sugar acts as a preservative so it doesn’t need to be refrigerated immediately. If you have leftover frosting, or want to store it longer, buttercream may be refrigerated up to two weeks or frozen for 3 months. Before using to decorate, though, it will have to be brought to room temperature again to soften.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I made this delicious frosting to use on the gluten free chocolate cupcakes. Huge hit with everyone who had one – and probably two!!!
Cupcakes moist and light and easy to make. The cupcakes and the frosting will be on my repeat list.
Thank you
Louise
Thank you, Louise! One cupcake it never enough! I’m thrilled you all enjoyed it as much as you did.
Best,
Melissa
Very simple and delish!! So much yummier than store bought sugar overload.
Thank you so much, Julie! So glad you liked it!
Best,
Melissa
This so light and fluffy. I will always use as my frosting. Do you have a vanilla frosting for white cakes. I’m so happy I found this.
I sure do, Pat! Here it is https://www.mamagourmand.com/fluffy-buttercream-frosting/
Excellent Frosting
So glad you love it, Dorthanne! Thanks for taking the time to let me know!
Best,
Melissa
I was very pleased with this recipe. It came together easily, even with just a handheld mixer. It was not overly sweet and the recipe made enough to comfortably ice a large layer cake. Everyone really liked the taste and it complimented the chocolate cake perfectly.
Thank you so much, Joann! I really appreciate you taking the time to let me know. It really helps!
Best,
Melissa
The best cake ever, with chocolate molasses icing
Thank you so much, Pat!
Best,
Melissa
Fabulous gluten free cake and icing. Entire cake eaten by 5 women in one sitting.
Favorite comment of the day, Pat! You sound like a group of ladies I’d like to hang out with!
Best,
Melissa
What am I doing wrong?!? I’ve tried this recipe twice now, and although the taste is divine, it’s never more than a thick liquid! I followed the recipe to a T this last time, and it was still just thick liquid that pours easily. I must be missing something. I love the chocolate cake recipe and have used it twice in the past month but cannot get a fluffy frosting for the life of me! Help please!
Hi Marge,
That is very strange. You are using heavy whipping cream, not milk or half or half? Also, if you are using hand held beaters, you will have to beat a longer time for the cream to stabilize. Are you using hand held or a stand mixer.
Best,
Melissa
WONDERFUL
Thank you!
It was easy to make & delicious one. It may be soften quickly when the room tempter is hot. I used special dark cocoa both cupcake & frosting. I wouldn’t recommend it because it came very dark. The contrast between cupcake & frosting are the same if you use dark cocoa. It’s best to use regular cocoa for the frosting.
Glad you enjoyed it and great suggestion using the dark cocoa!
Best,
Melissa