Is there anything better than light, fluffy, rich and flavorful Chocolate Buttercream Frosting?
Whipped 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!
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!
- 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
- 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.)
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