Is there anything better than light, fluffy, rich and flavorful Chocolate Buttercream Frosting?

No. The answer is no.

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 it’s turn in the spotlight.

This whipped chocolate frosting pipes so beautifully, I just had to make my Rose Cake with it!

If you want to make a rose cake, here are step-by-step instructions and here is a less than 4 minute video of me frosting a rosette cake in real time!

whipped chocolate buttercream frosting

Created by Amanda on April 16, 2016

Ingredients

1 1/2 cups (340g) butter, at room temperature
4 cups (500g) powdered sugar
3/4 cup (94g) cocoa powder
4 tablespoons (60ml) heavy whipping cream
2 teaspoons (10ml) vanilla extract
pinch table salt

Instructions

In a the bowl of an electric 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.)

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!

Comments

Jlal says

February 25, 2017 at 9:09 pm

What brand of mixer was featured in the video?

Tammy says

March 19, 2017 at 9:52 am

Can this frosting be refrigerated for a couple of hours until the cakes have cooled down?

Mary Jane says

March 26, 2017 at 7:20 pm

Just made this frosting for the kids birthday (4 days apart) made the ‘Matilda cake. And there is only a little bit left. Very good icing, and very easy to make.

Gail Ogden Wilson says

May 28, 2017 at 6:02 pm

Just wondering what kind of Mixer that was ?

Michelle says

June 22, 2017 at 12:53 pm

Do you use unsweetened cocoa powder?

Beverly says

July 1, 2017 at 2:53 am

Hi,

This cake looks delicious. I was wanting to know if this cake has to be refrigerated since it has Heavy Whipping Cream in it? I really want to make this, but want to know this before I do.

Alicia says

July 4, 2017 at 12:32 am

I’m wondering what size star tip you used to pipe the roses?

Amber says

September 23, 2017 at 9:26 am

It says in the very first step to mix the sugar and butter together for 5 minutes