This fluffy whipped chocolate buttercream frosting is a light and whipped version of traditional chocolate American buttercream. It’s perfect for cupcakes, fillings and cakes.
Previously, I added a recipe on the blog for whipped vanilla buttercream and I loved that one so much, I thought I’d make a chocolate version.
This stuff is so good, it’s hard not to just stand here and eat it straight from the bowl.
This will definitely be a family favorite.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
Jump to:
This buttercream tastes like a chocolate mousse, but it’s a little sturdier than that.
It’s amazing on both cakes and cupcakes and works as a topping or a filling.
Now, let’s talk a little bit about just some of the ingredients for this recipe. (The entire ingredient list is in the recipe card lower in this post.)
Ingredient Notes:
Unsalted Butter: You’ll want to use unsalted real butter for this recipe. You don’t want to use margarine.
You’ll also want to make sure that you set the butter out at least an hour before you start making this buttercream as it needs to be room temperature.
Make sure and not microwave it though.
Unsweetened Cocoa Powder: This adds a powerful chocolate punch. Make sure to use unsweetened cocoa powder though and not the cocoa drink mix.
Confectioner’s Sugar: This is what will give the buttercream sweetness and will stabilize it.
Vanilla Extract: Yes it’s still a good idea to add vanilla into chocolate buttercream. It only improves it.
Heavy Cream (Whipping Cream): This is what makes everything fluffy and whipped. Make sure you’re not using whipped cream though as that’s not the same thing. (We’ll get into this more in the FAQ section down below.)
*The recipe card close to the end of this post will go into all the ingredients and amounts.
Mixing method:
The mixing method for this buttercream isn’t complicated. The main thing to note is that you’ll add the heavy cream in two parts and you’ll want to make sure you whip it for the amount of time called for in the recipe card.
*The recipe card below will show all the steps.
Tips & FAQs:
No, it’s best to use real butter for this recipe.
You can, but you just can’t predict how salty it will be. If that’s all you have though, you can use it and just omit the pinch of salt called for in the recipe.
You don’t want to use cocoa drink mix.
You don’t have to, but it really helps make this buttercream extra light and fluffy.
No, whipped cream is different than heavy cream or whipping cream. You want to use heavy cream for this recipe (also sometimes called whipping cream.)
If you use whipped cream (Cool Whip), that is something different and the recipe will not turn out correctly. (Make sure to watch the video in the recipe card as it will show what heavy cream is.)
The instructions and video will explain this, but it’s best to add it in two parts, so your buttercream doesn’t separate on you.
Yes, you want to whip it on high for the full five minutes as that is what makes it light and fluffy. If you don’t whip it that high and that long, then the buttercream will be too liquidy.
Yes, you can certainly use a hand mixer.
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Supplies & tools:
- Kitchenaid Mixer or Hand Mixer
- Flex Edge Beater Attachment if using a Kitchenaid
- Silicone Spatulas
- Sifter
Ok let’s get to the recipe!
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
Recipe:
Whipped Chocolate Buttercream Frosting
Ingredients
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- ½ cup unsweetened cocoa powder
- 4 cups confectioners sugar, sifted
- 1 teaspoon vanilla extract (or vanilla bean paste)
- pinch of salt
- ¾ cup heavy cream (sometimes called whipping cream…NOT cool whip or ‘whipped’ cream)
Instructions
- Add the room temperature butter and the cocoa to a mixing bowl and mix with an electric mixer on medium until creamy. (Use a paddle attachment if you’re using a stand mixer. If you don’t have a stand mixer, just use a regular handheld mixer and mix it very well until smooth and creamy.)
- Sift the confectioner’s sugar and add to the butter and cocoa mixture, then add in the vanilla, salt and half of the heavy cream.
- Mix on medium until creamy and scrape down the sides and the bottom of the bowl.
- Add the second half of the heavy cream and mix again, then scrape down the sides of the bowl.
- Turn your mixer on high and whip for about 5 minutes until the buttercream is light and fluffy.
- Add to a cooled cake or cupcakes. Can be used as a filling for cakes or cupcakes as well.
Video
Notes
Nutrition
How to Share
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Wanda Popr
Looks delicious., can’t wait to try it.
Jasmin
So delicious! This is the frosting my dreams are made of!
Does this Need to be refrigerated?
Kara Jane
Yay! So glad you like it! I do refrigerate this one because it has so much cream in it. It will firm up a bit in the fridge, but just set it out a bit before serving to allow it to come closer to room temp.
Constance Ripp
OMG! This is a wonderful Cocoa Buttercream! I love detailed instructions and discussions on why it works. I make many cakes and have for too many years to think about. A good chocolate buttercream is essential! You certainly nailed this one! I forwarded the recipe to my sister I liked it so very much! It is creamy, not sickly sweet and has body that I am certain will be perfect for piping. I baked your Chocolate cake recipe and used this frosting. Tomorrow for Sunday dinner we will be in heaven! There isn’t anything better than a recipe that works!
Kara Jane
Wonderful! So glad you love this one…it’s one of my favorites. 🙂
Britt
This is definitely a very yummy whipped frosting. Is there a need for 4 cups of powdered sugar? Would I be able to use less powdered sugar? Although delicious, I did think it was a tad on the sweet side. Is there a substitute that could be used to still get the fluffy and light texture?
Kara
Hi Britt, the powdered sugar is what firms up the frosting. You can try using less, but the less that’s used, the more liquid it is. If you are looking for a less sweet buttercream, you may want to go with Swiss meringue instead of an American buttercream like this one is. American buttercream uses powdered sugar to sweeten and thicken it up and it’s a sweeter buttercream. Swiss meringue buttercream is made differently and uses whipped egg whites and lots of butter with a smaller amount of sugar. I’m not an expert at swiss meringue since the weather in my area is usually hot and it doesn’t seem to hold up as well in hot climates, plus people down here in the south really like their American buttercream and I’m just used to making that type…yes I need to branch out more. 😉 Anyway, I don’t have a recipe for Swiss meringue, but there are lots online to choose from. You might want to experiment with that type of buttercream since it’s less sweet and has a light and fluffy feel to it much like whipped cream.
Brittney
Thank you so much for your reply! In order to appease my husband I’ll try the Swiss one, but if I’m honest, your recipe is totally up my alley. My 2 year old son loves it too! Thanks for sharing your sweet recipe!
Kara
You’re so welcome. I’m more a fan of the rich and sweet buttercream and not so much the whipped cream type, but everyone has their preferences. I also thought about this after I’d responded to you, but years back, I found a recipe for Swiss Meringue that was like a combination of Swiss Meringue and American buttercream. So, it was a little creamier and sweeter than regular Swiss meringue, but not as rich and sweet as American buttercream. I’ll post a link here if you want to try it out. It’s not chocolate, but she may have a chocolate version on her site. I thought it was very good and I preferred it to the regular swiss meringue which was just a little too bland for me and too much like plain whipped cream. Here’s the link: https://www.stuffedatthegills.ca/2015/04/gretchens-worlds-best-swiss-buttercream.html
Barb
Hi there loved the recipe; seem to have lots of icing leftover; can I freeze it? Thanks
Kara
Hi Barb, I can’t remember if I’ve frozen this buttercream before, but I think it would fine. You may have to whip it a bit though once it defrosts. Glad you loved it!