Whipped Chocolate Buttercream Frosting
A light, airy, and incredibly smooth chocolate buttercream frosting that's perfect for piping and decorating. This recipe uses a whipping technique for maximum volume and a melt-in-your-mouth texture.
Equipment
- Stand mixer with paddle and whisk attachments (a hand mixer works but requires more time)
- Large mixing bowl
- Fine-mesh sieve or sifter
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter must be at cool room temperature (65-68°F)
- 3 1/2 cups powdered sugar also called confectioners' sugar, sifted
- 3/4 cup unsweetened cocoa powder use Dutch-processed for a richer flavor and darker color
- 1/3 cup heavy cream or whipping cream, cold
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt enhances the chocolate flavor
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cool room temperature butter on medium-high speed for 5 full minutes. Trust me, this extended creaming is non-negotiable. You want it to become very pale, almost white, and have the texture of fluffy whipped cream. Scrape down the bowl halfway through.
- With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, allowing each addition to incorporate fully before adding the next. This prevents a sugar cloud. Once all sugar is added, increase speed to medium and beat for 2 minutes until smooth and combined.
- Add the sifted cocoa powder, vanilla extract, and salt to the bowl. Start mixing on low until the cocoa is incorporated, then increase to medium speed. The mixture will look very thick and dry at this stage—this is normal and exactly what you want.
- Now comes the magic. With the mixer running on medium speed, slowly drizzle in the cold heavy cream. Tip from me: pour it in a thin, steady stream down the side of the bowl. Once all cream is added, stop the mixer, scrape the bowl thoroughly, and switch to the whisk attachment.
- Whip the frosting on medium-high speed for 4-5 minutes. Believe me, this is where the transformation happens. Watch it become lighter in color, increase in volume, and develop a silky, pipeable consistency. It's ready when stiff peaks form and the frosting is noticeably fluffier.
Notes
Chef's Tips:
• For best piping results, let the finished frosting rest in the fridge for 15 minutes to firm up slightly before using.
• A common mistake is using butter that's too warm. It should yield slightly to pressure but not feel oily or look shiny.
• This frosting pairs beautifully with vanilla, chocolate, or red velvet cakes. For a professional finish, apply a thin 'crumb coat' first, chill for 20 minutes, then add the final layer.
Food Safety:
• Buttercream with dairy is perishable. Do not leave frosted items at room temperature for more than 2 hours in warm weather.
• Always use clean utensils to scoop frosting from the bowl to prevent bacterial introduction.