Chocolate Buttercream Frosting

filed under: Rose + Rosette Cakes on April 27, 2015

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 Rose Cake!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. The ingredients are simple:

  • butter
  • confectioners sugar
  • cocoa powder
  • vanilla
  • heavy whipping cream
  • salt

I prefer to use unsalted butter in this recipe as I find unsalted butter to be fresher tasting and consistent in the water ratio. When you are aiming for perfect consistency, using a consistent product is important.

Whipped Chocolate Buttercream Rose Cake!

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. I like to whip the ingredients on high in my 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 American Buttercream ever.

This whipped chocolate frosting pipes so beautifully, I just had to make my Rose Cake with it!

If you want to make a rose cake, here are step-by-step instructions and here is a less than 4 minute video of me frosting a rosette cake in real time!


Whipped Chocolate Buttercream Rose Cake!

This silky smooth and fluffy frosting is the perfect compliment to any cake or cupcake flavor!


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!

4.88 from 16 votes
Whipped Chocolate Buttercream Rose Cake!
Whipped Chocolate Buttercream Frosting
Cook Time
10 mins
Total Time
10 mins

Rich and delicious!

Course: Dessert
Cuisine: American
Keyword: buttercream, chocolate, chocolate buttercream
Servings: 12
Author: Amanda Rettke
  • 1 1/2 cup (340g) unsalted butter, at room temperature
  • 4 cups (500g) confectioners sugar
  • 3/4 cup (94g) cocoa powder
  • 4 tbsp. (60ml) heavy whipping cream
  • 2 tsp. (10ml) vanilla extract
  • pinch table salt
  1. 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.

  2. With the mixer off, add in cocoa powder, vanilla and salt.
  3. Turn mixer on low and blend for about 30 seconds.
  4. One tablespoon at a time add in heavy cream.
  5. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  6. 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.)

If you are just getting started with buttercream, here are 4 easy buttercream cakes to get you started on the right foot!

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  • Sandy says:

    I made this frosting and it was easy and delicious! The kids loved it too. It came out a much lighter brown color compared to the picture, but I’m guessing that was due to the inexpensive cocoa powder I had on hand. Plus, the color only mattered to me 🙂


    Hello, I absolutely love the way you explain everything explicitly!
    I haven’t tried any of the recipes yet, but I
    plan on making the cookies and frosting!
    Thank You,
    GImny S.

  • Cyn Prince says:

    Printing question. Is there a way to print the picture with the recipe? I get the recipe but no picture.
    Thanks in advance

  • Georgina says:

    The frosting was delish!! Thank you!

  • Sandy says:

    This is really good frosting – not too sweet. I have often make frosting with butter and confectioner’s sugar, but never whipped it so long. That made the difference. I cut the recipe into ⅓ for an 8×8 square cake (Cake Pan Cake on the King Arthur Flour website). The combination is excellent.

  • Debbie says:

    I enjoy your recipes. Thank you

  • Brenda says:

    About your recipe “Whipped Chocolate Buttercream Frosting: for the whipping cream, can I use canned Carnation Evaporated milk? I can’t find in the grocery dairy dept any cartons of heavy whipping cream.

  • Katherine says:

    This icing is so delicious! A tad lighter than it appears in the photo though so if you really want dark icing take that into consideration when making it. It holds it’s shape well for most piping. I managed to make roses out of it and I normally work with a stiffer buttercream for that. A lot of icing can be super sickly sweet but this was just sweet enough. Will definitely make again

  • Nikki says:

    This recipe was perfect. I didn’t need to adjust at all which is a first for frosting recipes for me

  • Lyn says:

    I find mixing (whisking together), the cocoa with the confectioner’s sugar prior to whisking it with the softened butter works better for reducing the issue of lumps. Another delicious version using these ingredients, and adding Almond Extract, is Almond Chocolate Icing/Frosting.

  • Merita lopez says:

    Hi I m merita
    I love your recipes I love to follow the tips that u mention in it blog that’s really helpful thank u
    So much

  • Jeanette Kavanagh says:

    Love your recipes will definitely be making buttercream.

  • Carla says:

    I made this frosting today for a yellow cake. It was wonderful!! I was in a hurry and it whipped up nice and quickly. My sons-in-law came back for seconds!! Everyone loved it!! It will be a repeat recipe for sure!

  • Amadi Nneka Gift says:

    You are really excellent in your baking. I would love it if I’m trained by you.

  • Carolyn Brady says:

    Love all recipes.

  • Nazeema mohammed says:

    Love you

  • Lana Pier says:

    I was concerned the amount of heavy cream might be a tad too much. I was wrong. It was perfect. Absolutely delicious, light & creamy. I did make a serious mistake however- after frosting I placed this glorious cake in the fridge. I was afraid the temp was a bit too warm. Do NOT refrigerate! Made slicing the cake a disaster. Once it reached room temp everything was fine. But I hadn’t allowed enough time for that.

  • Maida says:

    Hi i just made ur chocolate cream cheese frosting from the recipe the ultimate chocolate cuocake. It went runny plz givr me the solution as its not spreading its thin. Should i add more icing sugar to it and if it gets more sugary in taste should i add cocoa pwd to it. Will effect the cream cheese taste.

  • Roz says:

    Made this for the first time using Ghirardelli cocoa powder. It was much lighter than the photo and very sweet. Was hoping for a deeper chocolate flavor.

  • Sandi Wright says:

    Yummy icing, I had to put a little more heavy cream to make it spreadable.

  • Jennifer says:

    Can you use a hand mixer instead of a stand mixer wld it serve the same purpose?

  • Ajia says:

    Will this butter cream be sturdy enough to pip decoration on a cake?

  • D. Morgan says:

    This recipe is delicious. If it is not dark enough in color. add some brown color gel until you get the desired color. Remember that the gel darkens the icing in time so don’t go to dark. It doesn’t affect the flavor of the icing.

  • Elaine says:

    If you sift the sugar and cocoa there will be no lumps, smooth and creamy. I sift 4 times. Worth the effort.

    • Amanda Rettke says:

      Great tip!

  • Renee says:

    Some of the comments indicated their’s didn’t turn out as dark as the picture. Is there a certain type of cocoa powder I should use to get it on the darker side?

    Thanks. Making this for the first time for my daughter’s 13th b-day party! I usually use plain buttercream but she wanted chocolate cake with chocolate icing this year!

    Do you have a good chocolate cake recipe?

    • Amanda Rettke says:

      I used Hershey’s cocoa powder. You can also use Dutch Process. The color darkens as it sits. 🙂

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