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.
I just made this today, omg divine! can you pls tell me once it is put onto a cake what s the shelf life? Also can i keep the cake out of the fridge?
I think 2-3 days is a good amount of time after the cake is made. 2-3 months in an air tight containter before it goes on the cake. Yes, it can be left out on the counter. 🙂
This looks amazing! How does it hold up to heat and humidity? That is my problem with where I live 🙁
I just made this frosting and I am blown away by the texture, the taste, the consistency and just the sheer amazing flavor of the recepie! I was able to tweak it to fit my needs and it holds up just fine. Its the whipping cream! That magical ingredient! Thanks for sharing!
Putting powder sugar with butter on med high? The powder goes all over! I only needed I teas of cream otherwise, it would of been runny icing!
Please feel free to start your mixer out on low for 10 seconds and work up to medium-high.
This frosting was an absolute DREAM! Found it just in time to complete an amazing birthday cake for my chocoholic nephew where not just any frosting would do. It was so easy to make, it provided a wonderful user-friendly texture and was on top of all that it was also unbelievably delicious!!! I used the hot knife method to create a super smooth finish with the sharpest edges then covered it with fondant. I will be excitedly using this recipe every chance I get. Thank you so much for sharing it with us!
How long can this be stored for and what are the storage instructions?
1-2 days
I stand corrected, Amanda. You do have a published book. Shame on me. I just see all the posts now asking about the amount of sugar. Do you ever go back and re evaluate? You clearly have a successful blog (I don’t have a blog) and I’m just curious of the process. There is so much sugar I wouldn’t even call it buttercream. Frosting, yes. But not what I’ve grown up calling buttercream frosting.
I do go back and reevaluate if necessary. If this recipe is not to your liking I am sure I have others that you will prefer. If not, I am happy to refer you to other bakers who use recipes more like what you grew up with. 🙂
Using this recipe, approximately how many cupcakes do you think it will frost?
Why does mine look lighter in color than yours? Are there different colored cocoas?
It should darken the longer it sits. 🙂
Would this be unsalted butter or regular?.. Thanks
You can use either in this recipe, however I prefer unsalted.