Is there anything better than light, fluffy, rich and flavorful Chocolate Buttercream Frosting? No. The answer is no. This Whipped Chocolate Buttercream is a baker’s dream! I love this recipe on my Birthday Cake recipe and even Homemade Brownies!
I have this recipe on my blog way over here, but it gets lost next to that beautiful marble cake deliciousness, so I decided to make sure this fantastic recipe got its turn in the spotlight. This Chocolate Buttercream is a rich, dark, chocolate version of American Buttercream. The ingredients are simple:
butter
confectioners sugar
cocoa powder
vanilla
heavy whipping cream
salt
I prefer to use unsalted butter in this recipe as I find unsalted butter to be fresher tasting and consistent in the water ratio. When you are aiming for perfect consistency, using a consistent product is important.
How to Make Chocolate Buttercream
Because this recipe is designed for cakes specifically (although I find it works on many different desserts!) I like to make sure it is as smooth and creamy as possible. I like to whip the ingredients on high in my stand mixer for 3-5 minutes. Not only does this eliminate lumps and lighten the color of the buttercream slightly, but it also produces the fluffiest American Buttercream ever.
This whipped chocolate frosting pipes so beautifully, I just had to make my Rose Cake with it!
This silky smooth and fluffy frosting is the perfect compliment to any cake or cupcake flavor!
UPDATE:
This frosting is so smooth and easy to work with I even put a crumb coat on a soft cake! I was in a pinch and did not have time to chill my layers before frosting, but was able to successfully crumb coat in spite of the time crunch! Baker’s know… that could have been a recipe for disaster!
This Whipped Chocolate Buttercream is a baker’s dream!
1 1/2cup(340g) unsalted butter, at room temperature
4cups(500g) confectioners sugar
3/4cup(94g) cocoa powder
4tbsp.(60ml) heavy whipping cream
2tsp.(10ml) vanilla extract
pinchtable salt
Instructions
In the bowl of a stand mixer fitted with whisk attachment, whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes. Be sure to stop at least once and scrape the bowl.
With the mixer off, add in cocoa powder, vanilla and salt.
Turn mixer on low and blend for about 30 seconds.
One tablespoon at a time add in heavy cream.
Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
If you are just getting started with buttercream, here are 4 easy buttercream cakes to get you started on the right foot!
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
Can I use milk instead of heavy cream?
Hello Amanda
I was wondering if I can use this frosting under fondant
I have!
Can this buttercream stay out or does it need to be refrigerated?
I don’t have a stand mixer only a hand one will it work ok for me