Whipped Chocolate Buttercream Frosting Recipe

A luscious chocolate buttercream frosting with a light whipped texture awaits in this crowd-pleaser. Unsalted butter blends with sifted powdered sugar and cocoa powder for intense flavor, while heavy cream and vanilla add a silky consistency. The result is a truly irresistible, fluffy treat ready to elevate your favorite desserts.

I’m excited to share my Whipped Chocolate Buttercream Frosting recipe with you. I use 1 cup unsalted butter softened to perfection, then slowly mix in 3 1/2 to 4 cups of sifted powdered sugar along with 3/4 cup unsweetened cocoa powder for that deep chocolate flavor.

I add 1/4 cup of heavy cream to help whip it all together and blend in 1 teaspoon of vanilla extract and a pinch of salt. The result is a light and silky buttercream that’s easy to spread on your favorite cupcakes and cakes.

It’s not only super fluffy but its blend of ingredients offers a rich yet balanced nutritional profile when it comes to calories and fats, making it a smart choice for an occasional treat. This choc buttercream frosting recipe is a must-have for anyone who loves a straightforward, chocolatey icing that just works every time.

Enjoy your baking!

Why I Like this Recipe

I love how easy it is to make this frosting even if I’m not a super expert in the kitchen. Even when I mess up a little bit, it still comes out tasting amazing.

I really dig that its texture is light and airy. Its whipped consistency makes it so fun to spread on cupcakes and cakes.

I appreciate that the recipe lets me tweak it by adding a bit more cream if I think it’s too thick. That little bit of freedom lets me make it just the way I like it.

I also like that it uses simple ingredients that come together to create a rich chocolate flavor. Its cocoa taste is strong but not overpowering which makes it perfect for any dessert.

Ingredients

• Unsalted Butter: Adds rich creaminess and smooth texture.

  It’s a fat source that builds flavor.

• Powdered Sugar: Provides the perfect sweetness, mostly carbs.

  It helps create a light, fluffy mix.

• Cocoa Powder: Delivers deep chocolate flavor with antioxidants.

  It’s the star for that indulgent taste.

• Heavy Cream: Contributes a bit of thickness and extra richness.

  Contains fats that enhance flavor.

• Vanilla Extract: Boosts the overall taste with a warm, sweet note.

  Just a small yet key addition.

• Salt: A tiny pinch to lift and balance all the other flavors in the recipe.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 3 1/2 to 4 cups powdered sugar, sifted
• 3/4 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

How to Make this

1. Start by beatin the unsalted butter in a large bowl until it’s nice and creamy.

2. In a separate bowl, sift the powdered sugar and cocoa powder to get rid of any lumps.

3. Gradually add about half of the sifted sugar and cocoa into the creamed butter while mixin on low speed until everything is well combined.

4. Pour in the heavy cream and vanilla extract then beat on medium-high speed until smooth.

5. Slowly mix in the rest of the powdered sugar, one cup at a time, keepin an eye on the consistency.

6. Add a pinch of salt to balance out all the sweetness and continue mixin until it’s light and fluffy.

7. If the frosting feels too thick, feel free to add a little more heavy cream until you reach your perfect spreadable texture.

8. Give the bowl a good scrape from time to time to make sure there are no unmixed bits at the bottom.

9. Once everything is well mixed and the frosting has airy, whipped texture, it’s ready to use on your favorite baked goods.

10. Enjoy it right away or store it in the fridge, but make sure to beat it up again at room temperature before applying it on cakes or cupcakes.

Equipment Needed

1. A large mixing bowl for creamin the butter and mixin the frosting
2. A separate bowl for sifting the powdered sugar and cocoa powder
3. A sifter to get rid of any lumps
4. An electric mixer to beat and combine all the ingredients
5. Measuring cups for the heavy cream
6. Measuring spoons for the vanilla extract and salt
7. A rubber spatula to scrape down the bowl while mixin

FAQ

Whipped Chocolate Buttercream Frosting Recipe Substitutions and Variations

• If you’re out of unsalted butter you can use salted butter but just cut out or reduce the pinch of salt in the recipe a bit.
• You can easily make powdered sugar at home by grinding granulated sugar in a blender if you don’t have any sifted powdered sugar handy.
• If you dont have unsweetened cocoa powder try using Dutch-processed cocoa powder instead, just keep in mind it may give a slightly richer flavor.
• Heavy cream can be replaced with whole milk mixed with a teaspoon of melted butter per cup of milk, or even half and half can work as an alternative.
• For the vanilla extract, almond extract or even maple extract in a slightly smaller amount can be used if you’re in a pinch.

Pro Tips

1) Make sure your butter is softened real good before you start cause if it’s too hard it won’t mix nice and can leave lumpy spots.
2) Sift your powdered sugar and cocoa real thoroughly so those nasty lumps don’t sneak into your frosting, that step really saves you later when youre trying to get a smooth spread.
3) Add your heavy cream slowly and keep an eye on the consistency, because sometimes a little extra cream can make it way too runny, but too little and it’s stiff and hard to spread.
4) If you have any leftovers, store it in the fridge but let it sit out and give it a good whip when you take it out, so its not like rock hard when you need to use it.