Fluffy Chocolate Buttercream Frosting Recipe for Bakeries

This bakery-style chocolate buttercream is light, fluffy, and perfect for cakes and cupcakes. It’s made by whipping my House Vanilla Buttercream with cocoa for a rich, creamy chocolate flavor.

Use this frosting on chocolate cupcakes, layer cakes, or whenever you want a smooth, bakery-style chocolate finish. It also pairs beautifully with a triple chocolate cake for added richness.

📖 Recipe & Step-by-Step Instructions

Fluffy Chocolate Buttercream Frosting: a Bakery Recipe

This bakery-style chocolate buttercream is light and airy with a rich, creamy chocolate taste. A 1x batch will frost and fill a 6″ three-layer cake or about 14 cupcakes. A 2x batch will frost and fill an 8″ three-layer cake or about 28 cupcakes.

For best results, weigh ingredients in grams using a kitchen scale.

Yield: 3 cups
Prep Time: 10 mins
Total Time: 10 mins

Equipment

Mixer
Kitchen scale
18″ disposable frosting bag
Offset spatula
1M star tip
Turntable

Ingredients

455 grams (3 ½ cups) powdered sugar
24 grams (¼ cup) unsweetened cocoa powder (use a natural cocoa like Hershey’s if desired)
4 ounces cream cheese
1½ sticks (6 ounces) salted butter, room temperature
48 grams (¼ cup) shortening
1 tablespoon pure vanilla extract
(Optional) 1 tablespoon Instant Clearjel — for a stiffer, more stabilized buttercream

Instructions

Make the Chocolate Buttercream

Whisk the powdered sugar and cocoa powder together until well blended. If using Instant Clearjel, whisk it in with the dry ingredients. Set aside.
In a stand mixer or using a handheld mixer, beat the cream cheese until it’s broken up and softened.
Add the room-temperature salted butter and beat until smooth and lump-free, scraping the bowl as needed.
Add the shortening and continue to beat until the mixture is smooth.
With the mixer on low, slowly add the powdered sugar and cocoa mixture.
Add the vanilla, scrape down the bowl, then beat the buttercream on high for 2–3 minutes. This incorporates air and makes the frosting light and fluffy. If you used Instant Clearjel, the buttercream may thicken slightly as it rests for the next 10 minutes.
Serve the buttercream at room temperature. If you store it in the refrigerator, bring it back to room temperature a couple of hours before using so it becomes soft and spreadable.

Notes

Instant Clearjel is optional and is used only when you need a sturdier buttercream for detailed piping. If you choose to use it, whisk it thoroughly with the dry ingredients first to prevent clumps.

Recipe adapted 12-9-21. Author: Amy.

Tried this recipe? Mention @amycakesbakes or leave a comment — feedback is welcome!

Thanks for reading. ❤️