If you’re looking for an easy, delicious chocolate frosting that’s sure to become a family favorite, this Whipped Chocolate Frosting is just the ticket! It’s my tried-and-true go-to for birthday cakes, special occasions, and all those sweet homemade treats shared with family. Made with just a handful of simple ingredients, it’s wonderfully light, fluffy, and full of rich chocolate flavor. Best of all, it pairs beautifully with just about any flavor of cake or cupcakes!

Easy Whipped Chocolate Frosting Recipe

This whipped chocolate frosting, made with chocolate chips and heavy cream, is delicious on just about any flavor of cake. It’s a classic pairing with my Old Fashioned Butter Cake, or if you’re a true chocolate lover, try it on my Chocolate Buttermilk Cake. It’s equally delicious piled high on cupcakes or spread over brownies!

Every year, when my boys’ birthdays roll around, they look forward to choosing their favorite cake and filling combination for their birthday cake and ice cream celebration. Nine times out of ten, no matter which cake they choose, they request this chocolate whipped frosting on top. That’s how much we love it! It’s wonderfully simple to prepare, too. Melted chocolate chips and heavy cream come together before being whipped with powdered sugar to create a smooth, creamy frosting with a rich, fudgy consistency. Fair warning: You may find yourself sneaking a taste straight from the mixing bowl!

Key ingredients to make Whipped Chocolate Frosting with chocolate chips and heavy cream: (Scroll down for full recipe card and quantities.)

Chocolate – 24 ounces of quality semi-sweet chocolate chips i.e. Ghiradelli. This is a whipped ganache, no cocoa powder needed.
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.

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How to Make Whipped Chocolate Frosting Recipe

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)

Kitchen Equipment to Make Whipped Chocolate Frosting

Electric mixer. You can use a hand mixer or a stand mixer fitted with the whisk attachment.
Large mixing bowl.
Medium saucepan.
Measuring cups and measuring spoons.

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Recipe Variations, Tips and Substitutions

Heavy Cream – This is one recipe you should go for the gold. You can use heavy whipping cream (preferred) or simply whipping cream. The difference is fat content, but both will work. Whole milk doesn’t whip quite as light, and I haven’t tested non dairy options like almond milk or oat milk.
Flavorings – You could add one teaspoon vanilla extract, rum extract, brandy extract or almond extract.
Spice – 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.
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 chocolate.
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!
How to Serve – To serve, remove the cake from the refrigerator one or two hours before slicing to allow the frosting to soften for the very best texture.

Storage and Leftovers

Refrigerate After Using the Frosting – After icing the cake or cupcakes I recommend that you chill them tightly covered until serving.
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 – If you end up with too much frosting for your project, you can freeze extra 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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