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 ยฝ cups (340 g) unsalted butter, at room temperature
- 4 cups (500 g) confectioners sugar
- ยพ 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?
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I’ve been looking for a great chocolate frosting. Definitely going to tey this one. ????
Hi
What butter do you use fo this recipe?
Generic store-bought
Great recipe! I frosted 3 dozen cupcakes. Thanks so much!
Thank you!
Love, love, love this!!! Will cream cheese icing hold up to this rose technique?
Oowwwoooo????????????????????
Look’s Amazing
My frosting did not turn out dark and shiny as in the picture either . I made this recipe specifically hoping to get that result . I fllowed the directions exactly so I’m not sure what happened and I was very disappointed . . Any suggestions ?
Hi there, love your blog! I tried doing the frosting but it didn’t turn out shinny nor dark though. ๐ Wonder what kind/brand of cocoa powder do you use? Also, I may have got the amount of sugar wrong: is it 4cups or 500grs? I thought 4 cups was 1000 grs.
Thanks so much. LOVE your cakes and your sense of hunour!
Hi! Your frosting should definitely darken as it sets. Powdered (confectioners) sugar is 500g, granulated sugar is more. ๐
Thanks for the quick reply! What about the brand of cocoa?
.By the way, I meant sense of “humour” ๐
Made this frosting last night. Mine was not that rich brown color or as shiny. I think my butter was a little to soft. What cocao was used?
It’s very yummy anyway, perfect for the cupcakes I made. Lighter than I thought it would be. Not overly rich. The extra frosting was my late night snack!
Does it need to have cream?
I just made this last weekend and used milk instead. Still turned out amazing!!!
Yes, in the ingredients it calls for 4 tbsps of heavy whipping cream.