T his is my favorite chocolate frosting, A light Cloud-like Chocolate frosting. It just melts in your mouth, and it tastes like the most delicious chocolate mousse you have ever tasted.
This heavenly topping can be whipped up in a pinch.
T his chocolate frosting is a dream to pipe on frosting, it is smooth it is silky, it is light in taste not too sweet and it is made without any butter. And best of all it takes just a few minutes to whip up.
This is my go-to frosting for my cupcakes, and it is perfect to fill or frost a cake.
Before You start
Read the recipe, completely, and make sure you have everything you need.
For all the step-by-step, pictures scroll to down.
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Bakers Note
I use heavy Cream for this chocolate frosting recipe, There are many different types of cream, and The difference lies in the fat content. Look for a cream that has the highest fat content of 38 to 40% so it whips up very well- It will double in volume and hold its shape whenever you make whipping cream. Heavy cream is often called either “heavy cream” or ” heavy whipping cream.
Make sure to use good quality unsweetened cocoa powder for a rich chocolate flavor. A good quality unsweetened cocoa powder should contain at least 20-22% cocoa butter , My favorite is Valrhona which has 20% at times. Most cocoa powder that you find at your supermarket contains about 10% and if you use cocoa powder with 10% cocoa butter you risk that your chocolate frosting tastes less chocolaty and is not rich in taste.
My Favorite Fluffy Chocolate Frosting
- 100 grams white sugar or powdered sugar
- 50 grams best-quality unsweetened cocoa powder
- 1 teaspoon instant espresso powder (optional)
- 1/2 teaspoon fine sea salt
- 500 grams cold heavy cream (38-40% fat content)
My favorite Fluffy Chocolate Frosting
- Bakers Note; For this recipe, it is important to use a good quality unsweetened cocoa powder, it will give the frosting flavor, richness, and stability. Scroll further down for more baking notes.
- In the bowl of your stand mixer, add 100 grams white sugar or powdered sugar, 50-gram best-quality unsweetened cocoa powder , 1 teaspoon instant espresso powder, 1/2 teaspoon fine sea salt, and 500 grams very cold heavy cream. Give it a quick whisk with a balloon whisk until it resembles chocolate milk.
- Whip the chocolate cream mixture on low speed for one minute, giving the mixture time to make beautiful bobbles.
- Continue mixing on medium speed until just thick ( It takes about 2-3 minutes). Don't over-mix.
- Scrape the bottom and the side of the bowl to make sure it is all incorporated.
- This chocolate frosting is perfect as a filling in a cake or as a topping for a chocolate cake, or to decorate 12-14 cupcakes. It tastes like a rich chocolate mousse.
- For maximum freshness and deliciousness, Use immediately or store in an airtight container in the fridge for up to 3 to 4 days, depending on the expiration date of your cream. If made with super-fresh cream, it will last for 3 to 4 days. Re-whip lightly with a whisk to loosen it up before using.
- Bakers Note; If time permits you can also make this frosting by warming and combining all the ingredients in a medium saucepan. Heating these ingredients can help to dissolve the cocoa and espresso powders more thoroughly, which can enhance their flavors. Warming the mixture can also help to create a smoother texture, as it can minimize any lumps.
- However, if you heat the mixture, you need to ensure it's completely cooled before whipping it. (preferably keep it in the fridge for 6 hours or overnight) The result should be a richer and more cohesive flavor profile, as well as a potentially fluffier texture due to the complete dissolution of the dry ingredients.
- Just be careful not to overheat the mixture; you want it warm enough to combine smoothly, but not super hot. And again, make sure it's well-chilled before you start whipping it for 2-3 minutes to get that nice, thick consistency you're after.