You need this easy, fluffy Whipped Chocolate Buttercream Frosting recipe in your back pocket for all of your delicious baked creations! Made with cocoa powder, it's whipped up with heavy cream - making it the lightest, silkiest buttercream you'll ever taste!
Course Dessert, Ingredient
Keyword chocolate buttercream, frosting
Prep Time 10minutes
Total Time 10minutes
1 1/2teaspoonsvanilla extract
Place softened butter and 1 cup powdered sugar in a large bowl (or in the bowl of an electric stand mixer) Using the whisk attachment, mix until combined, scrape the bowl, and repeat with remaining sugar, adding it 1 cup at a time. When all sugar has been added, turn speed to medium-high and whip about 5 minutes, until pale and fluffy, scraping the bowl as needed.
Add the cocoa powder, vanilla, and salt, and blend on low for 1 minute. Add heavy cream in a slow drizzle as it mixes.
Once the mixture is mostly combined, turn off the mixer and scrape down the sides and bottom of the bowl.
Whip buttercream on medium-high speed for 4-5 minutes, until it is silky, light, and fluffy.
This recipe yields approximately 2.5-3 cups of frosting, enough to pipe on 16-18 cupcakes or fill and ice a 3-layer 6-inch cake. Double or triple the recipe if you need enough to decorate anything larger than a 6-inch cake fully.Advanced Preparation: Buttercream frosting can be made up to 3 days in advance. After whipping, place frosting in an airtight container and seal. Refrigerate until ready to use, then bring to room temperature and mix well before frosting.To Freeze: Buttercream frosting freezes well for 2-3 months in a freezer-safe container. When ready to use, thaw frosting overnight in the refrigerator, then bring to room temperature and mix well before frosting.