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.
so beautiful, I have a question though. I have a kitchenaid mixer and it has the paddle and the whisk attachment, and I’m wanting to clarify that I should use the whisk one instead of paddle (most I read state paddle, and I wonder if that’s why my icings don’t come out the right way). how long should I let the butter sit out on the counter to reach the temperature needed? I think I over beat the butter and that could be why mine are not stiff like they should, I have not tried this yet but am going to soon so was wondering about this all. thanks in advance. (p.s. I’m making ur sugar cookies with the pink (cherry flavored) buttercream icing today-got the dough chilling right now and it already tastes great).
Hi!! She says in the instructions to use the whisk attachment. At least that’s what I read…lol. as far as your butter I would leave it out for about a half an hour before use. Hope this helps, I know I’m late.
Hi. I want to use this buttercream for filling and doing rosettes on the cake too. Would I need to double the recipe or would this as a whole be enough? I’ll be making 9″ cake.
I would double the recipe to be safe!
sorry to bother you however I posted oct 1st asking about the stiffness etc, I’m trying to figure out why mine is not as stiff I have a picture of my white buttercream (your recipe) that I made today, which tastes so delicious and was so smooth, however its not stiff like yours. can you please help, I love getting your emails.
Hi Nina… feel free to add more sugar to reach your desired consistency.
What kind of butter is used regular or unsalted butter
Always unsalted
Hi Amanda,
I made you frosting yesterday to go on a chocolate cake for a family dinner tonight and it was a big hit. It is the best chocolate buttercream frosting I have made the only thing is that it wasn’t as dark as the one it your picture but so good.
Thank you for sharing your recipe.
T.
You are right – this frosting is BEAUTIFUL and so glossy! The rosettes on my cupcakes look lucious. Thank you! Your recipes make me look like a much better baker than I am!
Hi! Your cake looks beautiful. Do you think I could use melted chocolate for more of a whipped ganache to make the roses instead of the cocoa powder?
Hi, Amanda! Can I use milk instead of cream? Thank you!
Yes 🙂
Can you please share an actual cake recipe that is recommended with this??
Can this buttercream be tinted black?