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.
I love this chocolate buttercream. It’s light and fluffy and this recipe decorated my 10 x 15 x 2 inch sheet cake! Thanks again for another great buttercream recipe!
I’m just getting started with my at home baking business and wondered if you could share some suggestions on how to create a successful business? Thank you.
Hi, Brenda! I work with iambaker and am happy to help with questions. We have not used media crema in this recipe, so I can’t say how it would affect the frosting. Have a great day!
Hi, Linda! I work with iambaker and am happy to help with questions. The sugar is mixed with the butter in the first step. I hope this helps, and have a great day!
Hi,
I made this recipe but had problems. I’m sure it was my fault that I had problems. 1st used salted butter instead of unsalted. Then only had 1 tsp. of vanilla.
I used my standing Kithchen Aid mixer with wisk attachment. The powdered sugar & butter just got stuck in the wisk.
Then I added the cocoa, when it was time to add the heavy cream I probably ended up putting double the amount of what it called for. It was so thick. Not sure how I messed up.
This is my go to chocolate icing and I have recommended it to so many people! Beautiful consistency, easy to make and use and cakes look amazing!! Thank you for sharing!
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
Am always learning something new. Thank you very much.
I love this buttercream! Best ever. I made the roses too.
The recipes on your site and photography are so APPEALING. Great job.
I love this chocolate buttercream. It’s light and fluffy and this recipe decorated my 10 x 15 x 2 inch sheet cake! Thanks again for another great buttercream recipe!
Added coffee crystal and peanut butter.
Why doesn’t the chocolate come out dark like your picture.
It will darken as it sits.
Thanks I’m gonna give this a try
Denise
Hello Amanda,
I’m just getting started with my at home baking business and wondered if you could share some suggestions on how to create a successful business? Thank you.
Can you use media crema
Hi, Brenda! I work with iambaker and am happy to help with questions. We have not used media crema in this recipe, so I can’t say how it would affect the frosting. Have a great day!
Thank you very much…
Just simply delicious and the perfect taste and texture! Thanks again for your amazing recipes
At what point do I add the powdered sugar?????
Hi, Linda! I work with iambaker and am happy to help with questions. The sugar is mixed with the butter in the first step. I hope this helps, and have a great day!
Does this need to be refrigerated or can it sit out?
can you please say how to make cream with dark chocolate.or any cream
Hi,
I made this recipe but had problems. I’m sure it was my fault that I had problems. 1st used salted butter instead of unsalted. Then only had 1 tsp. of vanilla.
I used my standing Kithchen Aid mixer with wisk attachment. The powdered sugar & butter just got stuck in the wisk.
Then I added the cocoa, when it was time to add the heavy cream I probably ended up putting double the amount of what it called for. It was so thick. Not sure how I messed up.
What kind of cocoa powder did you to get that dark chocolate colour?
Good recipe!! Thanks
This is my go to chocolate icing and I have recommended it to so many people! Beautiful consistency, easy to make and use and cakes look amazing!! Thank you for sharing!
Great recipe 😋