Whipped Chocolate Buttercream Frosting~ The BEST!!
Watch me make this Whipped Chocolate Buttercream Frosting Recipe from start to finish!
Chocolate buttercream frosting is one of my FAVORITE kinds of frosting, especially when it’s whipped! Although I’m usually not crazy over frostings like some people, I’m a sucker for that buttery, creamy, fluffy, chocolatey buttercream!
I mean just look at the ingredients of this recipe: Real Butter. Cream. Powdered Sugar. Unsweetened Cocoa Powder. Semi-Sweet Chocolate Chips. Real Vanilla Extract. Sweet mother of all things Holy! This stuff is good!
If you’re looking for an easy, chocolatey and downright delicious old fashioned chocolate buttercream frosting them let me introduce you to this recipe right HURRR! It’s my go-to recipe for crowd-pleasing chocolate buttercream frosting and it’s…well…amazing!!
This Whipped Chocolate Buttercream Frosting pairs up GREAT with my homemade yellow cake recipe! Check it out!
(I used a slightly different chocolate buttercream frosting recipe on this cake but after making it again with this whipped frosting OMG! I prefer whipped)
To make the frosting that I had in the yellow cake video, (pictured above) just omit the heavy cream and follow this mixing method otherwise all other measurements are the same. In a large bowl cream the butter, add powdered sugar and mix until creamy. Mix in cocoa powder. Add in melted chocolate and vanilla extract. Mix until creamy. Stir in a pinch of salt. Done!
This whipped chocolate buttercream frosting packs in two kinds of chocolate for that true chocolatey flavor; unsweetened cocoa powder and semi-sweet chocolate chips! The texture of this easy chocolate buttercream frosting is light, airy and fluffy, perfect for frosting soft layered cakes and cupcakes. I could seriously eat this stuff by the spoonful!
Don’t be tempted to use milk chocolate chips, dark or semi-sweet works just great and keeps the frosting from becoming too sweet.
Tips to making PERFECT Chocolate Buttercream Frosting (or any buttercream frosting)
1.) Let butter soften at room temperature. Do not microwave or you may risk melting the butter. Melted butter will make for a super-thin frosting and then you’ll have to overcompensate with more powder sugar, etc. Making the frosting way to sweet and weird tasting. To speed up the butter softening process you can cut into smaller pieces. I just take a stick out of the fridge in the morning and let it sit until I’m ready to bake. By then it’s super soft, but still, hold a shape which is what you want. If it’s a last-minute frosting and I don’t have 30 minutes to an hour to wait for the butter to soften, I’ll cheat and throw the butter in the microwave for just a few seconds while watching it like a hawk to make sure none of it is melted and then let it sit for about 15 minutes to completely soften.
2.) Cream that butter well. The first step and important one is making sure you cream that softened butter really well!! This prepares it for all those yummy ingredients!
3.) Sift any dry ingredients. In this recipe, the only dry ingredients we use are powdered sugar and unsweetened cocoa powder. Sifting gets rid of any lumps and makes it all powdery light. Perfect for frosting!!
4.) Thin or Thicken carefully. If you feel the frosting is a bit too thick for your liking, thin it out gradually with tiny DROPS of milk or heavy cream (yes a little liquid goes A LONG way in frostings). If it’s too thin, let it sit for a bit FIRST since frostings become firmer as they sit. If it’s still too thin, add the powdered sugar a little at a time. I’m not a fan of this really since it changes the way the frosting will taste. Melting the butter, even a tiny bit, usually causes thinner frostings.
Get the Recipe: Whipped Chocolate Buttercream Frosting~ The BEST!!
Ingredients
- 1 cup unsalted butter, (2 sticks, room temperature)
- 1/2 tablespoon heavy whipping cream, (may need more)
- 1 teaspoon real vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted and cooled
- 1/2 cup unsweetened cocoa powder, sifted
- 2 1/2 cups powdered sugar, sifted (spoon into measuring cup to measure)
- pinch salt
Instructions
- In a large bowl cream butter until fluffy.
- Add in heavy cream and mix until light and fluffy.
- Mix in vanilla extract.
- Mix in melted chocolate chips.
- Mix in cocoa powder and powdered sugar until frosting is light, fluffy and whipped. (You have to mix it really good to get it airy)
- Stir in salt.
- Frost cake or cupcakes.
- Store leftover frosting in a covered container in the refrigerator. Let come to room temperature before using.
Video
I love this chocolate frosting recipe however your recipe asks for 1/2 tablespoons of heavy cream but I had to keep adding a few times until I got the consistency and the lighter flavor of the chocolate just right. In my opinion 1/2 tablespoon is not enough. It will leave the chocolate a lil bitter (unless you like dark chocolate) But once I added the extra heavy cream, OMG! This recipe is a keeper!
Hi! absolutely LOVE❤️ Your blog. How do i make it vanilla?
Omit the cocoa and melted chocolate chips!
Sounds yummy! I have been looking for a lighter alternative to buttercream frosting I can use to decorate cakes with. Do you have a vanilla favored version of this recipe or another recipe that would work for me. I love the idea of whipped icing, but I need a recipe that stabilizes it enough so that I’m able to pipe it and decorate with the icing.
I didn’t like the melted semi-sweet chocolate as it left a bitter taste in my mouth, but it did give it texture. I had to remake my frosting without the melted chocolate chips and more whipping cream, but next time I may just reduce both chocolate in the recipe in half and see how that comes out. I also noticed it tasted a little better after it sat for a while then tasting it right when I made it. Thanks for sharing your recipe. 🙂
Can I use regular cocoa powder instead of unsweetened? Thanks !
This whipped chocolate buttercream is seriously the BEST I’ve ever had!!! I am always so skeptical when I see the the BEST or Worlds Famous, and I usually find those are impostors! But honey, let me tell you this was AWESOME! So So So AWESOME! I used this frosting to top the yellow cake recipe I found here as well, which I believe is the pic on top. I didn’t measure how many cups it yielded, however it was enough to cover a double layer 9 inch cake. I didn’t have any leftovers (maybe because I kept eating it by spoonfuls) lol.
I made it but my frosting was suggary.i meant that the powdered sugar didnt melt properly..is one can suggest me that what should i do when i make any frosting to melt the sugar..i used hand electric mixer..
Sift the powder sugar first