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Whipped Chocolate Frosting

Whipped Chocolate Frosting
Whipped Chocolate Frosting

I made a promise last week.

A slice of Whipped Chocolate Frosting with the whole Whipped Chocolate Frosting cake int he background from

Today I’m delivering. This is the recipe for the Whipped Chocolate Frosting I used on the Pac Man cake from last week’s Flashback Friday.

For those of you who’ve been following me for awhile, you know that I’m not a fan of frosting that is too sugary (I’ll scrape it off), or too buttery (I’ll scrape it off), and I’m definitely not a fan of crusting butter creams (forget about it.)

My favorite frosting is Whipped Cream Cream Cheese Frosting because it has none of the issues listed above and because it’s met with rave reviews every time I make it.

That recipe was also the base for the Irish Cream filling and frosting I made for the Chocolate Stout Cupcakes. But, you can’t have only one frosting in your arsenal, so I’ve tried many over the years.  When I landed on this recipe, I was sold.

A slice of Whipped Chocolate Frosting on a piece of parchment paper from

It’s creamy, not too sweet, has a nice mellow chocolate flavor and it pipes well.  It’s not a traditional American Buttercream or any of the other Swiss, Italian or French varieties.

This frosting has a thickened pudding base and is a “friend” of cooked flour based frostings, if you’ve ever tried any of those.

It’s basically the marriage of butter, melted chocolate and a homemade chocolate pudding. The three get whipped up into this lovely light chocolate frosting that’s perfect when you’re looking for an alternative to ganache or other fudge like toppings.

A fork digging into a slice of Whipped Chocolate Frosting from

I used Chocolate Stout Cake as the base to show off this recipe. The cake is rich, chocolatey, moist and dense. (In the photo above, the cake is actually holding the fork in place on it’s own.)

It’s a delicious chocolate cake and I fell in love with it the first time I made it as cupcakes for St. Patrick Day. I was happy to have an excuse to make it again.

The cake is sturdy and comes out of the pan beautifully, so I decided to skip frosting the sides.  “Naked cakes” are becoming quite popular (they’re part of the “rustic” trend) and I liked the contrast of color.

But, I couldn’t stop there because naked cakes can also have partially frosted sides, and I had some extra frosting, so I thought I’d I try that as well.

If you use this recipe for a layer cake, as I have, and don’t want to leave the sides naked, double the recipe and you’ll have plenty to fill and frost.

A piece of Whipped Chocolate Frosting on a fork from a slice of Whipped Chocolate Frosting from

This post is supposed to be all about the frosting.  But I have to be honest, the cake and frosting combo is a win win proposition. So, be a winner.

Fingers pulling a piece from a slice of Whipped Chocolate Frosting from

Make them both.


4.93 from 13 votes

Whipped Chocolate Frosting

The chocolate pudding mixture needs time to completely get cool, so plan ahead. I make that part of the frosting recipe first, then work on baking my cake/cupcakes. By the time the cakes are baked and cooled, I'm ready to finish making my frosting.


  • 2/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup milk I used whole milk
  • 1 cup 2 sticks unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips


  1. In a small sauce pan, whisk together the sugar, flour, cocoa powder and milk. Cook over medium low heat whisking frequently until the consistency of a thickened pudding. You may get some lumps during this process, especially if your heat is too high.
  2. Remove from heat. Strain into a separate bowl using a spatula to push the pudding through the sieve. This will give you a completely smooth, lump free mixture. Cool completely in the refrigerator. I usually set the bowl in a larger bowl filled with ice, then put it in the refrigerator. This speeds the cooling process.
  3. While that mixture is cooling, melt the chocolate chips at 30 second intervals in the microwave, stirring after each interval. Allow to cool as close to room temperature as possible without getting solid again. You want it creamy. If it does get too cool, reheat briefly in the microwave to melt any lumps, stir and allow to cool again.
  4. When the refrigerated mixture is cool, whip butter with an electric mixer until fluffy, about a minute. Add salt and vanilla and beat to combine.
  5. Add the chocolate mixture and beat for another minute or two, until combined and fluffy.
  6. Finally, add the melted chocolate and whip again until completely combined and fluffy.

Recipe Notes

*Store unused frosting and frosted items in the refrigerator. Allow to come to room temperature before serving for creamiest texture.

*Butter should be slightly soft, but not room temperature. I usually let it get to the point where I can make an indentation if I apply pressure to it, but it still has structure.

*I've doubled the recipe with success. When tripling, the texture is a bit softer, but firms up when refrigerated. For the Pac Man cake, I doubled the recipe.

*The cake recipe is from Chocolate Stout Cupcakes. I baked that recipe in 2 (8 inch) pans that were sprayed with cooking spray, bottoms lined with parchment, then I lightly sprayed the parchment. Bake at 350 degrees F. for about 40 minutes or until toothpick inserted in center comes out with just a few moist crumbs. Allow to cool in pans for 10 minutes, then remove from pans and finish cooling on racks. If using 9" pans, baking time will shorter.

Frosting recipe adapted from Our Best Bites

The Merchant Baker Copyright © 2015

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Tara Nelson

Saturday 16th of October 2021

I want to make a chocolate malt out of this. Would I add malt into the pudding portion? Thank you.


Saturday 16th of October 2021

Hi, Tara! Yes, if you want that malt flavor I would add it to the beginning pudding process along with the milk to ensure it has a chance to dissolve.


Monday 9th of August 2021

Will this recipe work without the chocolate chips?


Monday 9th of August 2021

Hi Melissa, if you want a vanilla version, it's on this post White Zucchini Cake with Whipped Vanilla Frosting.


Wednesday 7th of July 2021

Hi Ramona, Do you think I could make this with out an electric mixer, I don't not have one but this sounds amazing. Do you think a wooden spatula would work to whip the butter??


Thursday 8th of July 2021

Hi Sensemillia, I have to be honest, I'm really not sure. A lot of air gets whipped into the frosting with an electric mixer and I don't think that you'll be able to replicate that by hand. I'd also be worried that the extra time it takes to whip it might allow the butter to become too warm and too soft to get a fluffy texture. That being said, it certainly couldn't hurt to try if you're willing to risk the ingredients. Even if the frosting isn't as fluffy as it would be with a mixer, or ends up a totally different texture, it should still taste good. I'd probably experiment with a half recipe. Good luck and let me know how it turns out.


Tuesday 18th of May 2021

Hi Ramona, Thanks for the great recipe..I was looking for one with less sweet than the regular buttercream you think I can replace the chocolate with white baking chocolate?


Wednesday 19th of May 2021

Hi Ramona, Appreciate for taking time to reply me with your suggestions.I will update you once I make it. Thank you..


Tuesday 18th of May 2021

Hi Suby, I think your best bet is to make the vanilla version of this. White chocolate would simply add more sweetness that you might not want. The vanilla version is part of this post for White Zucchini Cake with Whipped Vanilla Frosting. I might also suggest another huge not too sweet favorite...Whipped Cream Cream Cheese Frosting. In that recipe, you'll see 1 cup of sugar listed, but in the notes, I mention that I currently use only 3/4 cup. And really, lately, I've reduced it to 1/2 cup sugar and no one has seemed to notice. That's a different type of frosting than the Whipped Vanilla, but it get rave reviews as well. So, there's two good choices for you!


Thursday 11th of March 2021

Hi! For the butter - it says 1 cup 2 sticks. That means 2 cups?? Or did you mean to say 1 cup (2 sticks)? Thank you!


Friday 12th of March 2021

It means 1 cup of butter OR 2 sticks. A stick of butter in the US is equal to 1/2 cup, so for some, it's easier to just grab 2 sticks. But, all you need is 1 cup. Hope that helps!

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