Fluffy Chocolate Frosting

Fluffy Chocolate Frosting


1 stick unsalted butter, softened,   113 grams
1 1/2 cups solid shortening   ( 285 grams)
7 cups  powdered sugar  793 grams
1 1/4 c.  (86 grams)  cocoa powder,  loosely fill your measuring cup
1/2 c. water or milk  (114 grams)
2 Tablespoons vanilla,  ( 24 grams)
Cream butter and shortening until creamy  — blend in the vanilla.  Add powdered sugar, cocoa and most of the water.  Mix throughly on medium speed for approximately 6 – 8 minutes until creamy and smooth.  Add your remaining water as necessary.  Scrape the sides of the bowl occasionally during the mixing process.
Recipe can be doubled
This is a crusting buttercream, and works well with the viva and roller methods of smoothing (if you’re going for that super smooth finish).
Category: Frostings and Glazes, Recipes


  1. Kathy Hybarger says: #1

    I made this frosting and frosted a Too Much Chocolate Cake. Also used your method for dripping ganache down the side. It is really good!! The frosting works well with the viva method. I give it an A+!

  2. Melissa Diamond says: #2

    Great! Glad to hear your feedback :0)

  3. Kathy Hybarger says: #3

    Forgot to ask – have you ever used this frosting under fondant?

  4. BeBe says: #4

    Hi, yes we have.

  5. I have had a few problems with the fluffy and chocolate fluffy recipes. When I try to color to fluffy recipes it always leaves white dots in my icing & when I made the chocolate fluffy recipe yeasterday it still left white spots… Do anyone know what I’m doing wrong?

  6. LovetoDecorate says: #6

    Do you store your shortening in the fridge?? If so you will have this outcome, also you may need to sift your icing sugar, this could also cause white spots.

  7. ekachu27 says: #7

    Can I used melted choclate instead of powder? Have cake on due sat. and would like to try this recipe :)

  8. BeBe says: #8

    I have never tried it with melted chocolate so I just can’t say for sure. Let us know if you experiment with it.

  9. ekachu27 says: #9

    Hey Bebe, I made this frosting with a bag of melted chocolate and a little bit of caocao powder..and it worked out awesome and was so yummy! Thanks for recpice!

  10. BeBe says: #10

    Great! Thanks for letting me know.

  11. Cathy says: #11

    I would say it is probably your powdered sugar. Mine was doing the same thing and I got so aggravated with it. I was trying to fish little hard pieces out of it everytime I was making a cake. I went to Micheals and bought a sifter and I haven’t had the problem since, now they are the only recipes I use as far as icing goes :)

  12. Markeeta Matthews says: #12

    Hi, I live in Australia so not sure what a stick of butter means, can you please advise grams of butter? Also, i noticed that you mentioned about storing shortening in the fridge could result in white spots in coloured icing, our shortening (copha) is all stored in fridge, is there any other type of shortening to use?
    Thank you

  13. BeBe says: #13

    Hi Markeeta, one stick of butter is 113 grams. One of our members made the post about storing shortening in the fridge and white spots. I don’t have experience with that. We use Crisco or high ratio shortening that is not stored in the fridge. If there were white spots from refrigerated shortening, I would think that if the buttercream were beaten longer the spots would soften and blend .

  14. Deann says: #14

    I made this frosting and it has a gritty texture. What causes that? Thanks.

  15. BeBe says: #15

    Hi Deann, did you soften your butter in the microwave, this can cause a gritty texture. Some of our members have reported that certain brands of confectioners’ sugar would give them a gritty buttercream. Using confectioners sugar that is made from pure cane sugar (not beet sugar) should eliminate the problem with gritty texture.

  16. Di Crossley says: #16

    Markeeta, copha is not the same vegetable shortening. You can buy it at cake decorating shops, it’s a much softer consistency than copha.

  17. Lisa Marie's More Than Just Cookies says: #17

    Just made this recipe for cupcakes and have a lot left over. Am I able to freeze this and if so for how long?

    Thank you,


  18. BeBe says: #18

    Hi Lisa Marie, Yes, you can freeze for 3 months.

  19. Lisa Marie's More Than Just Cookies says: #19

    Awesome, thank you BeBe. This really helps I didn’t want it to go to waste.

  20. Natasha Kuo says: #20

    I tried this recipe for a Wilton 1 class I attended yesterday. I made it the night before and put it in the fridge. When I got to class, we started immediately and the frosting was still too cold, so we microwaved it for 10 seconds (I made a half recipe). It helped loosen the frosting so I could frost the cake. We let the cake set for about 20 minutes but it never crusted. The room was a bit warm, but not overly.
    Why didn’t it crust? Was it the microwaving? Was it the dutch-processed cocoa? I followed the recipe 😉 Thanks!

  21. Summer says: #21

    By any chance, does anyone know approximately how many cupcakes this recipes will decorate? I have a rather large order and need to know how many recipes to prepare. Thank you!!

  22. Summer says: #22

    Also, can I substitute milk for water? Thank you!!!

  23. BeBe says: #23

    Hi Summer, One cup of frosting will frost 12 cupcakes with a simple swirl from a 2D tip. I’m not positive of the number of cups in this recipe.

    Yes, you can substitute milk for water in the recipe.

  24. Summer says: #24

    Hi Bebe! Thanks for your help! I never measured how many cups were in the recipe, but I was able to frost 312 cupcakes using 7 recipes of this frosting with a 1M tip. I believe it came out to about 40-ish cupcakes per recipe for those who may be interested. It is a yummy, smooth recipe! Thank you so much for your help!!
    ~Summer :)

  25. TusDulcesIdeas says: #25

    This is my favorite chocolate frosting recepie by far.. just love it!

  26. Melissa Diamond says: #26

    Thank you! So glad to hear that! ;0)

  27. Lizbet Agripino says: #27

    I love this recipe. Tried it a couple months ago. I also added black dye, let it sit a few days and it turned into an awesome black bc.

  28. Margot dlSantos says: #28

    Good morning Lizbet, How much black dye did you use and how many days did you let it sit I the refrigerator?

  29. renee Mikulin says: #29

    Can you replace water with cream or half/half or coffee creamer ?

  30. BeBe says: #30

    Yes, you can use any of those

  31. Terry Broussard says: #31

    Can you use high ratio shortening in this recipe?

  32. BeBe says: #32

    Hi Terry, if you are going to use high ratio I would decrease the shortening amount to 1 1/4 cup (236g.) and increase the milk to 1/4 cup plus 2 to 3 Tablespoons milk or enough to make it the consistency you like.

  33. Joan says: #33

    I made this frosting yesterday and it was really very good. Definitely a keeper. I used high ratio shortening and used a bit less of it based on BeBe’s comment above. I also used coffee instead of water/milk and added as needed, using less than the 1/2 cup called for. Will definitely make this again.

  34. BeBe says: #34

    Hi Joan, thanks for your post!

  35. Lourdes Velasquez says: #35

    thanx joan was just going to ask about coffee.. LOL shall try this today

  36. Lourdes Velasquez says: #36

    ok so this is my updated comment.. i just made this today a few min ago if you’d like to add coffeee peets coffee brand is pretty good for this type of chocolate buttercream so add 3 table spoons of peets coffee dark roast.. 2 tbl spoons vanilla extract … two table spoons of chocolate extract … and if you think its too strong then add a bit of milk at a time to tame the flavor along as well.. about 2 to 3 table spoons of milk… as for white lumps didnt see any so just keep mixing it with the kitchen aid mixer paddle.. instead of the whisker.. works way better

  37. Lourdes Velasquez says: #37

    oh and i only used one stick of butter instead of two

  38. Claudia Chaudhari says: #38

    Does this frosting has to be refrigerated? Does the cake has to be refrigerated after filling/crusted with this filling? Thanks

  39. BeBe says: #39

    Hi Claudia, I think it is fine to be out 3 days. I would keep it out of direct sunlight and in a cool area.

  40. JeanF says: #40

    This recipe is wonderful! I was using Wilton’s chocolate recipe – and this is far superior in taste and the way it frosts! My go-to chocolate frosting recipe from now on!

  41. BeBe says: #41

    Thank you, Jean!!

  42. BakerJudy says: #42

    How does this differ from your classic chocolate frosting?

  43. BeBe says: #43

    Hi BakerJudy, the Classic Chocolate frosting is an all butter recipe. Both recipes are crusting buttercreams.

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