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?
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Hi! I made your Whipped Choc Buttercream tonight to try it out for my daughter’s upcoming birthday and to use to practise making the roses. It was so easy to make, such a lovely smooth and light consistency and tasted devine! I had to stop myself from eating it by the spatula-ful! Thanks so much for a great recipe. It’s definitely going to be my go-to choc buttercream recipe from now on!
So exciting Donna!! Glad you enjoyed it! <3
Hi, would this recipe work as the base to cover with rolled fondant later on? or would it be too soft. thanks.
I made this twice and still didn’t get the right result. It wasn’t dark or thick even when I adjusted things the second time. The first time making it the frosting came out light brown and runny. So the second time I used special dark cocoa and a little more conf sugar and it still came out runny and a little darker brown. So I added a little more sugar and set it in the fridge for about 30 minutes and it firmed a little. I would say based on my results this frosting is great for a filling but not frosting the entire cake.
Gotcha. Thanks!
What tip did you use to make flowers? Do you have a video of how to make them?
We’re do I go to get all the stuff like the tips the bags and stuff like that I am a begginer Baker and I have been watching how u do ur cakes and I got the maken homemaid cakes down perfect it’s just the frosting I can never get right ughh. And I am trying so hard to be a good Baker because one day I want to open up my own bake. Store.. I need all the advice this begginer Baker can get and all the help also… And the good tips and bags and stuff for the cakes.
Local baking supply stores, Michaels, Hobby Lobby, even Walmart has the supplies. You can also take cake decorating classes at the above places except walmart
Good tips are the 2D, 1M, 18, 16, and for leaves, grass, ribbon 233, 104, 352. Hope this helps, good luck!
OMG this looks amazing and on my TO DO list tomorrow . . . FYI: Taylor and Jennifer, Pampered Chef has come out with great decorating bags, tips, etc. for Fall (Sept 1 -shhh) and we’ve been practicing the rosettes on Ombre cakes, etc. and I am so excited to make this cake now and show it off. mmmmm (Should be tip #18). Check out how to roll your icing out in log and wrap in plastic wrap to insert in decorating bag, for easy clean up ! Bonnie >;0)
Can I use this same recipe for a vanilla buttercream frosting by just taking out the cocoa powder? This looks like the best buttercream recipe I’ve seen so far but I need to make chocolate AND vanilla and don’t want to use multiple variations of the recipe.
I am going to try this frosting on a wedding cake. How far in advance is it okay to frost the cake without it drying out? Would I need to refrigerate the cake after it is frosted? Thanks!
Hi- just wondered if this frosting is OK to refrigerate? Also is it easy enough to get back to gorgeous fluffy consistency after a stay in the fridge?! X thanks
I just wanted to thank you for this lovely recipe! It was my first time making a two layer cake as a birthday cake for my mother in law. I couldn’t quite pipe the Rosettes but I used a different tip as I’m a novice and it turned out amazing! Thank you again
How long can this sit out on frosted cupcakes?