Are you looking for an easy and delicious chocolate frosting recipe? This Whipped Chocolate Frosting is my “go to” when I’m preparing birthday cakes and special occasion cakes for my family. It takes so few ingredients to prepare and it’s a spectacular frosting for any flavor of cake or cupcakes.

Ingredients to Make Whipped Chocolate Frosting Recipe

This whipped chocolate frosting made with chocolate chips and heavy cream can be used to frost any flavor of cake. It’s a classic pairing with my old fashioned butter cake or if you’re a chocolate fanatic, try using it to frost my chocolate buttermilk cake. It also makes a decadent topping for cupcakes and brownies, too! Each year for my son’s birthdays, they look forward to planning what cake and filling combo they want for their birthday cake and ice cream dessert. Nine times out of ten, regardless of the flavor of cake they choose, they ask that it be topped with this chocolate whipped frosting. It’s super simple to make, and when mixing together the chocolate chips with the heavy cream and then beating it with powdered sugar it ends up with a creamy texture. Ingredients to make Whipped Chocolate Frosting with chocolate chips and heavy cream: (Scroll down for full printable recipe card.)

Chocolate – 24 ounces of quality semi-sweet chocolate chips i.e. Ghiradelli.
Salt – Salt balances the sweetness.
Cream – Four cups of heavy cream forms the base of the frosting.
Sugar – Powdered sugar sifted to remove any lumps. You can adjust the sweetness to your taste.

What’s the Difference Between Heavy Cream and Heavy Whipping Cream?

It all comes down to the amount of milk fat. Heavy cream tends to have a thicker texture and higher amount of milk fat content (between 35-38%). Whipping cream has lower levels of milk fat content (30-35%). This chocolate cream frosting recipe will work using either one.

How to Make the Best Whipped Chocolate Frosting Recipe

This chocolate frosting recipe has a fudgy consistency that makes it irresistible. You may be tempted to eat it straight from the bowl.

Chocolate Chips – Place the chocolate chips in a large mixing bowl.
Heat Cream – In a heavy bottomed saucepan bring the heavy cream and salt to a boil.
Combine – Once it begins to boil immediately remove from the heat and pour the heavy whipping cream over the chocolate chips. Let sit for 1-2 minutes.
Whisk Until Smooth – Using a whisk stir the chocolate chips and cream until completely smooth.
Refrigerate – Chill in the refrigerator for 2 hours until cooled but still pourable. Stir occasionally.
Whip – Whip the chocolate ganache with the whisk attachment on your mixer adding 1 tablespoon of powdered sugar at a time. Sweeten to your taste and continue to beat until stiff peaks form.
Frost the Cake – Use immediately to frost a layer cake, cupcakes or sheet cake. Chill the frosted cake or cupcakes until serving.
Serve – Allow the frosted cake to come to room temperature before serving to allow the frosting to soften. (Allow to sit on the counter about 1-2 hours)

Tips for Making Whipped Chocolate Frosting

Kitchen Tools You’ll Need: A hand mixer or a stand mixer, a large mixing bowl, measuring cups and spoons.
Use the Good Stuff: When making this chocolate whipped frosting, be certain you begin the process with a quality chocolate. You can use a chopped chocolate bar as well such as Baker’s or Ghiradelli.
Why Did My Chocolate Seize When I Added Cream? It’s possible that the cream temperature was too hot when added to the chocolate, causing it to seize. It’s important to watch the temperature of the cream and remove it from heat as soon as it starts to boil, then let it sit for a moment before combining with the chocolate. This should help prevent seizing.
How to Make a Chocolate Ganache with Chocolate Chips and Heavy Cream: If you’d like to use this as a chocolate ganache glaze instead of whipping it you can! Use heavy cream. Allow the chocolate-cream mixture to sit at room temperature until it’s cooled, but still pourable. Drizzle over cakes, cheesecake, cookies, brownies and more!
Refrigerate After Using the Frosting: After icing the cake or cupcakes I recommend that you chill them tightly covered until serving.
How to Serve: To serve, remove the cake from the refrigerator one or two hours before cutting to allow the frosting to soften for the very best texture.

Recipe Variations

Flavorings: You could add one teaspoon vanilla extract, rum extract, brandy extract or almond extract.
Seasonings: You could add ground cinnamon to the frosting for a hint of spice.
How Much Does this Recipe Make? This Whipped Chocolate Frosting recipe makes enough to frost 1 (9-inch) two layer cake or 1 (8-inch) three layer cake, 30 cupcakes or 1 half sheet cake.

Storage and Leftovers

Leftovers: Store leftover Chocolate Whipped Frosting in an airtight container chilled in the fridge for up to 3 days. Whip with an electric hand mixer on medium-high speed before using to frost cakes or cupcakes.
Freezer Storage: You can freeze this frosting for up to 2 months. Thaw in the fridge and be prepared to whip it with an electric mixture prior to using.

More Southern Style Frosting Recipes to Make

It doesn’t have to be a special occasion to serve cake or cupcakes. This chocolate frosting is spectacular for golden butter cake, chocolate cake, vanilla cake, strawberry cake and beyond. More homemade frosting recipes you may like to try:

Fluffy 7 Minute Frosting is an oldie but goodie.
Vanilla Buttercream Frosting is a classic that complements many cake flavors.
This rich Brown Sugar Buttercream is fantastic for fall flavors.
Pink Lemonade Cream Cheese Frosting is like a bite of sunshine.
Dulce de Leche Cream Cheese Frosting is perfection for spice cakes, chocolate cake, vanilla cake, butter pecan cakes and beyond.
You may also like this recipe for Strawberry Buttercream from Celebrating Sweets.

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