whipped chocolate buttercream frosting

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

Whipped Chocolate Buttercream Rose Cake!

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.

Whipped Chocolate Buttercream Rose Cake!

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


  • 1 1/2 c (340g) butter, at room temperature
  • 4 c (500g) powdered sugar
  • 3/4 c (94g) cocoa powder
  • 4 tbsp. (60ml) heavy whipping cream
  • 2 tsp. (10ml) vanilla extract
  • pinch table salt


  1. 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.
  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add in cocoa powder, vanilla and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time add in heavy cream.
  6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  7. 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.)

Whipped Chocolate Buttercream Rose Cake!

This silky smooth and fluffy frosting is the perfect compliment to any cake or cupcake flavor!


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!

Never Miss a Recipe!

Baking is part of my heart, but community is part of my soul. When you sign up to the I Am Baker newsletter, I’ll send you a fresh roundup of recipes, stories, and more to enjoy from the convenience of your inbox.

Leave a Reply

Your email address will not be published. Required fields are marked *



What brand of mixer was featured in the video?


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


    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 ?


Do you use unsweetened cocoa powder?



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.


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


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


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,


    You can use milk, it may not be as fluffy, but it will still work!


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.


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.


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!


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 🙂