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!
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!
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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.
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.
This cake looks amazing! I’m prepping my cake now and realized I only have milk, no cream. Do you think the frosting will still turn out if I use regular milk instead of heavy cream?
Thank you,
Joy
I just made this frosting last night. It didn’t turn out near as lovely as yours! How do you achieve such a dark color? Mine was a pale brown color, even after using part regular/part dark cocoa powder. Yours almost looks like ganache.
I made this buttercream it’s so delicious and looked amazing.
I used to hate buttercream but now I love it.
i also added little milk to it and it was perfect.
thanks for sharing this recipe.
I uSed penzey’s unsweeteNed cocoa and spread it on a 9 inch two layer cake. It was just the right amount of frosting. My frosting is light colored but i’ll bet if I used Valrhona, it would have been darker. The frosting has a cocoa flavor so I am hoping it works on this vanilla cake. I think it would be Great on frosted brownies.
Do you have a recipe for a white buttercream frosting? My hubby likes the buttercream frosting cakes he got at the supermarket and now they don’t sell them. I haven’t found a good recipe yet!
I just made this icing for my birthday cake, and it was fantastic. I did only use 1/2 cup of cocoa though, because I wanted a lighter chocolate flavor. I’ll be adding this to my recipes to make again 🙂
Jlal
What brand of mixer was featured in the video?
Tammy
Can this frosting be refrigerated for a couple of hours until the cakes have cooled down?
Shelly
I frosted cupcakes with this then refrigerated them overnight. Let them set out for awhile and the frosting gets soft again.
Mary Jane
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
Just wondering what kind of Mixer that was ?
Michelle
Do you use unsweetened cocoa powder?
Beverly
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
I’m wondering what size star tip you used to pipe the roses?
Amber
It says in the very first step to mix the sugar and butter together for 5 minutes
Tiffany
Do you use salted or unsalted butter in your frostings?
Joy Johnson
This cake looks amazing! I’m prepping my cake now and realized I only have milk, no cream. Do you think the frosting will still turn out if I use regular milk instead of heavy cream?
Thank you,
Joy
Amanda
You can use milk, it may not be as fluffy, but it will still work!
Shelly
This is by far the best chocolate frosting I’ve ever made. Thank you so much for sharing the recipe.
Patty hartman
I just LOVE this site. Its teaching me things I’ve always wanted to know. Thank u so much. Ur food looks perfect !
Amber Broughton
I just made this frosting last night. It didn’t turn out near as lovely as yours! How do you achieve such a dark color? Mine was a pale brown color, even after using part regular/part dark cocoa powder. Yours almost looks like ganache.
shammi begum
hi Amanda
I made this buttercream it’s so delicious and looked amazing.
I used to hate buttercream but now I love it.
i also added little milk to it and it was perfect.
thanks for sharing this recipe.
Baltimom
I uSed penzey’s unsweeteNed cocoa and spread it on a 9 inch two layer cake. It was just the right amount of frosting. My frosting is light colored but i’ll bet if I used Valrhona, it would have been darker. The frosting has a cocoa flavor so I am hoping it works on this vanilla cake. I think it would be Great on frosted brownies.
Shelly
Easy to make & what a bit it was!! Thanks for posting!!
Cindy Green
Do you have a recipe for a white buttercream frosting? My hubby likes the buttercream frosting cakes he got at the supermarket and now they don’t sell them. I haven’t found a good recipe yet!
Elisa
I love to make desserts.
Jennifer S
I just made this icing for my birthday cake, and it was fantastic. I did only use 1/2 cup of cocoa though, because I wanted a lighter chocolate flavor. I’ll be adding this to my recipes to make again 🙂