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!
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.
Unsalted vs. Salted Butter
I prefer to use unsalted butter in this recipe as I find unsalted butter to be fresher tasting and a consistent in the water ratio. When you are aiming for perfect consistency, using a consistent product is important. You can use salted butter in a pinch and I would also keep the salt in this recipe the same amount.
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. Whip the ingredients on high in a 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 frosting.
Can I Use a Hand-Held Mixer?
Yes, you will just want to make sure you use it on the highest setting and mix for a little longer. With a stand mixer, I usually go 3-5 minutes, you’ll want at least 5 minutes with your hand-held.
How to Crumb Coat
This frosting is so smooth and easy to work that it is perfect for crumb coating. What is a crumb coat exactly? Simply put, it’s a layer of frosting that is applied to layer cakes before the final coat of frosting. It does what the same says, which is keeping the crumbs coated. It is also a fabulous step if you need to chill your cake before decorating or freezing as it locks in moisture.
How to Store Buttercream
It does need to be refrigerated. Place it in an airtight container or store it right inside piping bags. Be sure to let buttercream come to room temperature before using it. I often re-whip buttercream before using it as well.
Whipped Chocolate Buttercream Frosting
Ingredients
- 1 ½ cups (340 g) unsalted butter, at room temperature
- 4 cups (500 g) confectioners sugar
- ¾ cup (88.5 g) cocoa powder
- 4 tablespoons (60 ml) heavy whipping cream
- 2 teaspoons (10 ml) vanilla extract
- 1 pinch table salt
Instructions
- 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.
- 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.)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What size tip was used for this design?
According to the KAF Ingredient weight chart:
4 cups of confectioners sugar is 454g, not 500g
and 3/4 cup of cocoa powder = 63g, not 94g
Are the cup measurements incorrect, or is the conversion to grams wrong?
Hi, LoreLei! I work with iambaker and am happy to help with questions. I did double-check our source (traditional oven), and the 500 grams for 4 cups of confectioners’ sugar seems to be correct. However, I will tweak the cocoa powder to 88.5 grams. Thanks, and have a wonderful day!
US cups (240ml) and UK cups (250ml) are different. This is similar to my UK recipe. I use 1 lb/454g butter, 90g cocoa powder and 500g icing/confectioner’s sugar and either 1 Tablespoon Vanilla Extract or Espresso Concentrate (no cream.)
My go to frosting! Creamy and delicious.
I haven’t tried this but hope to sometime today. Can I use stick margarine or do I have to use butter?
I do recommend butter.
Perfect and delicous.
I have made this before and it is BY FAR the BEST chocolate frosting I have ever had! And I am not that into chocolate. But it’s been a while since I made it and I cannot remember what type of cocoa to use. For the chocolate cake it specifically says UNSWEETENED cocoa powder, but does not say for the frosting. Is there a specific/preferred kind I should use?
Can this recepie be made in advance and refrigerate?
Thank you very much
Can I use milk instead of whip cream?
I was curious if this frosting holds it shape really well? Does it get soft as you pipe it? I’m looking for a good chocolate buttercream for a wedding. Would you recommend this one, or know of a different recipe? Thanks so much!
I really did something wrong mine turned out pretty stiff, I kept adding cram and adding cream, my motor on my mixer blew up, I had to spread the icing with my wet hands. I’m sure I did something wrong.
This icing made exactly according to recipe does not pipe well! I believe too much whipping adds too much air – making for unattractive frosting. Also rather tasteless. Much prefer a rich, dark, glossy and smooth frosting. Will not be making this again.
I’m confused. It doesn’t pipe well? You can see it pipes beautifully. And tasteless? What were your expectations for taste?