Chocolate Buttercream Frosting

filed under: Rose + Rosette Cakes on April 27, 2015

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!

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Whipped Chocolate Buttercream Rose Cake!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.

Whipped Chocolate Buttercream Rose Cake!

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!

 

Whipped Chocolate Buttercream Rose Cake!

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!

4.86 from 21 votes
Whipped Chocolate Buttercream Rose Cake!
Whipped Chocolate Buttercream Frosting
Cook Time
10 mins
Total Time
10 mins
 

Rich and delicious!

Course: Dessert
Cuisine: American
Keyword: buttercream, chocolate, chocolate buttercream
Servings: 12
Author: Amanda Rettke
Ingredients
  • 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
Instructions
  1. 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.

  2. With the mixer off, add in cocoa powder, vanilla and salt.
  3. Turn mixer on low and blend for about 30 seconds.
  4. One tablespoon at a time add in heavy cream.
  5. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  6. 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!

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Comments

  • Pam says:

    Can I use milk instead of heavy cream?

  • Fati says:

    Hello Amanda
    I was wondering if I can use this frosting under fondant

    • Amanda Rettke says:

      I have!

  • Nick says:

    Can this buttercream stay out or does it need to be refrigerated?

  • Debbie says:

    I don’t have a stand mixer only a hand one will it work ok for me

  • Sylvia says:

    Am always learning something new. Thank you very much.

  • Patricia Failla says:

    I love this buttercream! Best ever. I made the roses too.

  • Michelle C. Mitchell says:

    The recipes on your site and photography are so APPEALING. Great job.

  • Phyllis says:

    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!

  • Cory aabak says:

    Added coffee crystal and peanut butter.

  • Rita Mangum says:

    Why doesn’t the chocolate come out dark like your picture.

    • Amanda Rettke says:

      It will darken as it sits.

  • Denise says:

    Thanks I’m gonna give this a try
    Denise

  • Elvin Golden Sr says:

    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.

  • Brenda says:

    Can you use media crema

    • Elizabeth Keeney says:

      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!

  • Ayka says:

    Thank you very much…

  • Aruna says:

    Just simply delicious and the perfect taste and texture! Thanks again for your amazing recipes

  • Linda Morelli says:

    At what point do I add the powdered sugar?????

    • Elizabeth Keeney says:

      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!

  • Annamarie says:

    Does this need to be refrigerated or can it sit out?

  • jesi says:

    can you please say how to make cream with dark chocolate.or any cream

  • Debbie says:

    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.

  • Donna says:

    What kind of cocoa powder did you to get that dark chocolate colour?

  • Maria Aparecidaferraz says:

    Good recipe!! Thanks

  • Tracey says:

    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!

  • Sylvia says:

    Great recipe 😋