This recipe for Whipped Chocolate Buttercream Frosting transforms ordinary treats into irresistible delights. Made with unsalted butter, pure cocoa, powdered sugar and heavy cream, its airy, smooth texture enhances cakes and cupcakes. Enjoy this Chocolate Frosting Recipe Buttercream masterpiece that promises a decadent, velvety finish every time. Savor pure indulgence.

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I love experimenting with frosting recipes and this whipped chocolate buttercream frosting has quickly become my fav. I made it using 1/2 cup unsalted butter mixed with 1/2 cup unsweetened cocoa powder giving it a rich chocolate base.

I then added 2 to 2 1/2 cups powdered sugar to help create that smooth, airy texture while keeping an eye on the calories. The addition of 2 tablespoons heavy cream not only lightens the mix but makes it perfect to spread on cupcakes and cakes easily.

I also stir in 1 teaspoon vanilla extract and a pinch of salt to balance the sweetness perfectly. The result is a frosting that’s light, silky, and packed with flavor.

Its nutritional value may be high in sugar and fat but if you love chocolate like I do, it’s a worthwhile treat for your baked creations even if enjoyed in moderation.

Why I Like this Recipe

1. I love how easy it is to whip up this frosting, even if I’m not exactly a baking pro. It always turns out smooth and fluffy, so I never get frustrated with lumpy bits.
2. I really dig that the ingredients are super simple. With stuff like cocoa powder and heavy cream, I feel like I’m not wasting money on fancy extras, which makes it perfect for when I’m in a rush.
3. I like that it’s light but still has that rich chocolatey taste that makes every bite feel like a treat, especially when I spread it over my cupcakes or cakes.
4. I appreciate how versatile this recipe is. I can adjust the sweetness by adding extra powdered sugar little by little if I need a thicker frosting, which means I have control over the final texture every time.

Ingredients

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Provides rich, creamy texture while deliverin healthy fats for indulgent flavor and moisture.
Packed with antioxidants, this powder deliver a deep, bittersweet chocolate flavor and minimal carbs.
Adds intense sweetness and structure; mainly empty carbs that make the frosting delightfully sugary.
Makes frosting extra rich; gives protein and fat for a smooth, creamy finish.
Brightens the frosting with a delicate, sweet aroma that lift overall flavor profile.
Just a pinch to enhance flavor and balance sweetness without over powering overall taste.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup unsweetened cocoa powder, sifted

2 to 2 1/2 cups powdered sugar, sifted

2 tablespoons heavy cream

1 teaspoon vanilla extract

A pinch of salt

How to Make this

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1. Make sure your butter is softened to room temperature so it mixes well when you beat it.

2. Put the butter in a large bowl and beat it using an electric mixer for about a minute till it’s kinda smooth.

3. Sift the cocoa powder into the bowl and beat it a little more until it is fully combined with the butter.

4. Gradually add the powdered sugar one cup at a time while mixing on low speed to avoid a big sugar cloud.

5. Once the powdered sugar is all mixed in, add the heavy cream, vanilla extract and a pinch of salt.

6. Increase the mixer speed to high and whip the mixture for around 3-4 minutes until it looks light and fluffy.

7. Stop the mixer and scrape down the sides of the bowl with a spatula, then whip for another minute to make sure everything is even.

8. Check the consistency; if it seems too thin, add a bit extra powdered sugar little at a time until it thickens up.

9. Your whipped chocolate buttercream is ready to use on cupcakes, cake or any of your favorite cakes.

10. If not using immediately, keep it covered at room temperature and give a quick mix before frosting to bring back some of that fluffy texture.

Equipment Needed

1. Large bowl
2. Electric mixer
3. Sifter (or fine mesh sieve)
4. Rubber spatula
5. Measuring cups
6. Measuring spoons

FAQ

How soft should the butter be before using it?

You wanna use butter that's soft enough to mix easily but not so melted that it loses structure. Room temp usually works fine.

Do I need to sift the powdered sugar and cocoa powder?

Yup, sifting helps to remove any lumps, so you end up with a smoother frosting.

What should I do if my buttercream turns out grainy?

Graininess usually means either the ingredients weren’t sifted well or you might have overmixed it. Try sifting more carefully and mix just until smooth.

Can I substitute heavy cream with something else?

Sure, you can use milk as a substitute, but be aware that the texture might change a little, so you might need to adjust the quantity.

How do i store any leftover frosting?

Store your frosting in an airtight container in the fridge. Before you use it again, let it come to room temp and give it a good stir.

Whipped Chocolate Buttercream Frosting Recipe Substitutions and Variations

If you don’t have unsalted butter, you could use salted butter but just reduce the pinch of salt.
Instead of unsweetened cocoa powder, you can use Dutch-process cocoa powder or even natural cacao powder if that’s what you have.
If you don’t have powdered sugar, you could pulse granulated sugar in a blender until it’s powdery, but it might not be as smooth.
For heavy cream, you could substitute half and half mixed with a tiny bit of butter, though it may be a bit lighter.
If vanilla extract isn’t around, a touch of almond extract can work, though it does change the flavor a little.

Pro Tips

1. Let your butter sit out until it’s really soft so it blends better with the cocoa; if it’s too cold, you’ll end up with clumps that ruins the smooth texture.
2. Always sift your cocoa and powdered sugar, even if it seems like extra work; trust me, it really helps to keep those annoying lumps away.
3. When you add the powdered sugar, do it slowly and mix on low speed first, then crank it up; this way you get that light and fluffy consistency without making a huge sugar cloud.
4. If your frosting seems too runny after mixing, keep adding a little more powdered sugar gradually and don’t forget to scrape down the sides, this ensures everything mixes properly for perfect batter.

Whipped Chocolate Buttercream Frosting Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

180

kcal

Equipment: 1. Large bowl
2. Electric mixer
3. Sifter (or fine mesh sieve)
4. Rubber spatula
5. Measuring cups
6. Measuring spoons

Ingredients

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

Directions

Make sure your butter is softened to room temperature so it mixes well when you beat it.
Put the butter in a large bowl and beat it using an electric mixer for about a minute till it's kinda smooth.
Sift the cocoa powder into the bowl and beat it a little more until it is fully combined with the butter.
Gradually add the powdered sugar one cup at a time while mixing on low speed to avoid a big sugar cloud.
Once the powdered sugar is all mixed in, add the heavy cream, vanilla extract and a pinch of salt.
Increase the mixer speed to high and whip the mixture for around 3-4 minutes until it looks light and fluffy.
Stop the mixer and scrape down the sides of the bowl with a spatula, then whip for another minute to make sure everything is even.
Check the consistency; if it seems too thin, add a bit extra powdered sugar little at a time until it thickens up.
Your whipped chocolate buttercream is ready to use on cupcakes, cake or any of your favorite cakes.
If not using immediately, keep it covered at room temperature and give a quick mix before frosting to bring back some of that fluffy texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.