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!
Whipped Chocolate Buttercream Frosting
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!
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!
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!
If you are just getting started with buttercream, here are 4 easy buttercream cakes to get you started on the right foot!
Rich and delicious!
- 1 1/2 cup (340g) unsalted butter, at room temperature
- 4 cups (500g) confectioners sugar
- 3/4 cup (94g) cocoa powder
- 4 tbsp. (60ml) heavy whipping cream
- 2 tsp. (10ml) vanilla extract
- pinch table salt
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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.
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With the mixer off, add in cocoa powder, vanilla and salt.
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Turn mixer on low and blend for about 30 seconds.
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One tablespoon at a time add in heavy cream.
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Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
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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.)
Hello, I absolutely love the way you explain everything explicitly!
I haven’t tried any of the recipes yet, but I
plan on making the cookies and frosting!
Thank You,
GImny S.
Printing question. Is there a way to print the picture with the recipe? I get the recipe but no picture.
Thanks in advance
The frosting was delish!! Thank you!
This is really good frosting – not too sweet. I have often make frosting with butter and confectioner’s sugar, but never whipped it so long. That made the difference. I cut the recipe into ⅓ for an 8×8 square cake (Cake Pan Cake on the King Arthur Flour website). The combination is excellent.
I enjoy your recipes. Thank you
About your recipe “Whipped Chocolate Buttercream Frosting: for the whipping cream, can I use canned Carnation Evaporated milk? I can’t find in the grocery dairy dept any cartons of heavy whipping cream.
This icing is so delicious! A tad lighter than it appears in the photo though so if you really want dark icing take that into consideration when making it. It holds it’s shape well for most piping. I managed to make roses out of it and I normally work with a stiffer buttercream for that. A lot of icing can be super sickly sweet but this was just sweet enough. Will definitely make again
This recipe was perfect. I didn’t need to adjust at all which is a first for frosting recipes for me
I find mixing (whisking together), the cocoa with the confectioner’s sugar prior to whisking it with the softened butter works better for reducing the issue of lumps. Another delicious version using these ingredients, and adding Almond Extract, is Almond Chocolate Icing/Frosting.
Hi I m merita
I love your recipes I love to follow the tips that u mention in it blog that’s really helpful thank u
So much
Love your recipes will definitely be making buttercream.
I made this frosting today for a yellow cake. It was wonderful!! I was in a hurry and it whipped up nice and quickly. My sons-in-law came back for seconds!! Everyone loved it!! It will be a repeat recipe for sure!
You are really excellent in your baking. I would love it if I’m trained by you.
Love all recipes.
Love you
I was concerned the amount of heavy cream might be a tad too much. I was wrong. It was perfect. Absolutely delicious, light & creamy. I did make a serious mistake however- after frosting I placed this glorious cake in the fridge. I was afraid the temp was a bit too warm. Do NOT refrigerate! Made slicing the cake a disaster. Once it reached room temp everything was fine. But I hadn’t allowed enough time for that.
Hi i just made ur chocolate cream cheese frosting from the recipe the ultimate chocolate cuocake. It went runny plz givr me the solution as its not spreading its thin. Should i add more icing sugar to it and if it gets more sugary in taste should i add cocoa pwd to it. Will effect the cream cheese taste.