Best Fluffy Chocolate Frosting Recipes

FLUFFY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.

FLUFFY CHOCOLATE MOUSSE FROSTING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.

FLUFFY CHOCOLATE OR VANILLA COOL WHIP FROSTING

Steps:

• In a bowl combine pudding mix (either chocolate or vanilla) with cream and confectioners sugar; mix on low speed until combined and thickened (about 3 minutes).
• Fold in the Cool Whip topping until thoroughly combined.

CHOCOLATE STRAWBERRY CAKE WITH FLUFFY FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, add frosting; fold in whipped topping.
• On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.

FLUFFY CHOCOLATE FROSTING

Steps:

• Place the cocoa in a mixing bowl and pour the boiling water over it. Stir with a wooden spoon until well mixed.
• Add the butter and beat at low speed until well mixed, about 30 seconds.
• Add sugar and vanilla and beat in at low speed.
• Increase speed to medium and beat until light and fluffy.

SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING

Steps:

• For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
• In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
• For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).

RICH 'N' FLUFFY CHOCOLATE FROSTING

Steps:

• In a saucepan, bring cream to a simmer, about 180° remove from the heat. Stir in chips until melted. Place pan in a bowl of ice water; stir constantly until cooled. Gradually whisk in confectioners' sugar until smooth and thick. Store in the refrigerator.

DELISH & FLUFFY CHOCOLATE FROSTING

Steps:

• Beat egg whites well until they are fluffy and gradually add the powdered sugar.
• Combine the next 3 ingredients in separate bowl and fold carefully into the egg white mixture.

DOUBLE CHOCOLATE KAHLUA CAKE WITH FLUFFY CHOCOLATE KUHLUA FROSTING RECIPE - (4.4/5)

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes. Slice, then serve.

CHOCOLATE-ALMOND CUPCAKES WITH FLUFFY COCONUT FROSTING

Steps:

• Preheat oven to 350°F. Butter muffin cups.
• In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
• In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
• Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
• Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
• Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.

FLUFFY CHOCOLATE PUDDING FROSTING

Steps:

• Pour the half and half in a medium-size bowl.
• Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes.
• Gently stir in the Cool Whip topping.
• Spread on cake at once.
• Store any left over cake in refrigerator.
• **NOTE** the frosting on the cake is best eaten the same day.

CHOCOLATE CHIFFON WITH FLUFFY VANILLA FROSTING

Steps:

• 1. Combine water and cocoa. Let cool.
• 2. Sift together in a bowl flour, sugar, baking soda and salt. Make a well and add cooking oil, the cooled cocoa mixture, egg yolks and vanilla. Beat until smooth.
• 3. In a large mixing bowl beat until very stiff egg whites and cream of tartar.
• 4. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with a rubber spatula until blended.
• 5. ~Picture shows batter ready to be poured into tube pan.~
• 6. Pour into an ungreased 10 inch tube pan. Bake in a 325 degree oven for 65 to 70 minutes or until cake tests done.
• 7. ~Cake removed from oven. Ready to be inverted.~
• 8. Invert pan. Let hang until cool. When cool remove from pan and put on cake plate.
• 9. I have frosted the cake with a simple frosting. In a large bowl combine pudding, milk and powdered sugar. Beat until smooth. Place in freezer to set/thicken pudding about 5 minutes. Fold in Cool Whip. Frost cake. THIS FROSTING NEEDS TO BE REFRIGERATED!

FLUFFY FAT-FREE CHOCOLATE FROSTING

Steps:

• In a bowl mix together 3/4 cup plus 2 tablespoons skim milk with skim milk powder and vanilla; mix until no powder remains in the milk.
• Add in the pudding and mix on low speed or whisk until smooth and thickened (mixture will be fairly thick).
• Using a spatula mix in the thawed Cool Whip topping until completely blended.
• Spread over cake.

CHOCOLATE BLISS CAKE WITH FLUFFY 7-MINUTE FROSTING RECIPE - (4.4/5)

Steps:

• Cake: Preheat oven to 350°F. Line muffin tins with cupcake liners ( prepared baking pans--I used three 9-inch cake pans). Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Scoop about 1/4 cup batter into each cupcake liner, or into a baking sheet, or cake pans. Bake for 20 minutes (for cupcakes) or 27 minutes (approximately) for a baking pan at 350°F or until toothpick comes out clean. Cool completely and frost. Frosting: Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup. Sugar syrup: Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has. Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken. (This took about 5 minutes). Once all the syrup is added, stir in the vanilla, and continue to beat till the frosting is thick and will hold a peak. Spoon the hot frosting atop the cooled cupcakes, (or sheet or layer cake) swirling it decoratively. Decorate while warm with sprinkles, mini chocolate chips, sparkling sugar, or the decorations of your choice, if desired.