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!
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.)
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.
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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***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.
Whipped Chocolate Buttercream Frosting
- 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.
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