Whipped Chocolate Buttercream at Home

A simple yet striking recipe for Whipped Chocolate Buttercream. Butter is blended and whipped with powdered sugar, cocoa powder, milk and vanilla. Yields 2 cups and will frost 12 cup cakes or a 9×13 cake. This method should be doubled if wanting to frost a 2-layer cake.

This whipped chocolate buttercream is light and fluffy, creamy and deliciously chocolate. It’s dependable for frosting cakes, filling and piping on cupcakes and everything in-between.

Calling for only 5 simple ingredients, this frosting is not only straightforward but silky smooth and decadent. Surely one to keep in your baking arsenal.

To Make Whipped Chocolate Frosting Gather:

• powdered sugar – Helps thicken and sweeten the frosting.
• unsweetened cocoa powder – Gives the frosting its chocolaty flavor.
• fine salt – This will help balance the sweetness. Use either sea salt or pink himalayan.
• unsalted butter – Making sure it’s softened will ensure that the frosting is smooth. If the butter is too cold you will get lumps and melted butter will throw this dish off.
• milk – Any will work!
• vanilla extract – Adds warmth and also helps enhance the other flavors in this dish.

Measure and add 2-1/2 cups powdered sugar, 1/2 cup unsweetened cocoa powder with a pinch of fine salt into a mesh sieve set over a large bowl.

Sift the two together to get rid of any lumps. This will ensure you have a smooth buttercream.

Place 1 stick softened unsalted butter into the bowl of your stand mixer. Using softened room temperature butter is key to a smooth buttercream.

For this step, I did use the whisk attachment. However, you could also use the paddle attachment, but will need to switch over to the whisk later on.

Whip the butter for 2 to 3 minutes or until light and creamy.

Gradually add large spoonfuls of the powdered sugar/cocoa mixture to the mixing bowl with the butter.

Measure and add 1 teaspoon vanilla to 3 tablespoons milk. If you end up needing more milk, you can always add it later.

After the powdered sugar and cocoa, and in a little of the vanilla milk mixture as well.

Mix until incorporated, scraping the sides and bottom of the bowl with each addition. Continue alternating the dry ingredients with the milk.

Switch to the whisk attachment (if not already using) and with your mixer on high speed, mixing for 2 to 3 minutes or until light and fluffy.

Taste and adjust, adding more vanilla or salt if desired.

The buttercream can be thicker or thinner by adjusting how much milk and powdered sugar you use.

If frosting is too thick: Add small amounts of milk until desired consistency.

If frosting is too thin: Add small amounts of powdered sugar until you reach a consistency to your liking.

Use immediately or store in a container with a tight-fitting lid and refrigerate for up to 1 week (may need to rewhip before using) or freeze for up to 3 months.

This method yields 2 cups which is great for frosting brownies, a 9×13 chocolate or yellow cake or about 12 cupcakes. I personally would consider making 1-1/2x the recipe for a 2-layer cake or 2 dozen cupcakes. If doing any extensive decorations, piping etc. I would recommend doubling this method as you should have about 4 cups frosting for a 2 layer cake.

Enjoy! And if you give this Whipped Chocolate Buttercream recipe a try, let me know! Snap a photo and tag me on twitter or instagram!