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.
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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!
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
This frosting is fantastic. It’s chocolatey and easy to work with. Holds its shape well when piped. I’m so grateful to have come across this site. Would definitely recommend trying it!!
Thank you for the recipe!! I have been following you on fb for a while now.
I have made this cake a number of times and it tastes sooo good! However, I realize the buttercream frosting doesn’t get as dark as it should (The instruction says it should slowly happen) Are you able to advice why it may not happen? What could I be doing wrong?
Can I reduce the amount of cocoa to make a milk chocolate buttercream instead of 1 cup. And would I need to add anymore sugar since I’m decreasing the cocoa to 1/2 cup
Hello!! I am going to use this amazing frosting for a choco cake, just a question.. shall I prepare it today and frost my cake already even if it is for tomorrow’s dinner? Or should I prepare it… tomorrow before the dinner?
What is the best butter icing to pipe on cake
Hi I’m Jay,
I’m looking for how make the smooth butter icing. Can I get the recipe pls.. Thank you.
Wonderful recipes,
Now I know. Can you make other flavors with the same recipe,excluding the chocolate?
Thank you for this recipe! I would love to see more.
No cake needed to eat this chocolate bowl of gold! It is amazing! Very easy and was a big hit! Thanks so much!!!!
This frosting is fantastic. It’s chocolatey and easy to work with. Holds its shape well when piped. I’m so grateful to have come across this site. Would definitely recommend trying it!!
Thank you so much for this recipe. I am an avid baker for friends and family. My grandson loved his chocolate cake with chocolate frosting.
followed to a tee but came out grainy, making one more batch before i give up.
Perfect!!!
Thank you for the recipe!! I have been following you on fb for a while now.
I have made this cake a number of times and it tastes sooo good! However, I realize the buttercream frosting doesn’t get as dark as it should (The instruction says it should slowly happen) Are you able to advice why it may not happen? What could I be doing wrong?
Will this quantity suffice to coat 3 layers of a cake, crumb coat it and pipe roses?
nice recipe😁😁
Can I reduce the amount of cocoa to make a milk chocolate buttercream instead of 1 cup. And would I need to add anymore sugar since I’m decreasing the cocoa to 1/2 cup
Thank you so much for sharing. I love all the recipes from I am baker and look forward to seeing them. Than you.
Hello!! I am going to use this amazing frosting for a choco cake, just a question.. shall I prepare it today and frost my cake already even if it is for tomorrow’s dinner? Or should I prepare it… tomorrow before the dinner?
You can definitely prepare ahead of time. 🙂