Whipped Chocolate Buttercream Frosting
This whipped chocolate frosting recipe is delicious! It is decadent and perfect for cakes, cupcakes, and everything in between.
This is my favorite chocolate frosting (and incidentally, that is yellow cake #9 that I made during my Quest to Perfect Yellow Cake and just so you know, it wasn’t even close to perfect which resulted in #10 through #15). #16 is happening right now in my kitchen. Today. And I have a good feeling that it is The One.
But today isn’t about the cake. It’s about the frosting.
Simple as simple can be, this frosting is four easy ingredients whipped together into creamy, fluffy goodness.
We eat it on cake.
Atop cupcakes.
We eat it sandwiched between graham crackers.
And we have even been known to slather it on a random brownie or two.
Because it is so simple to make and the taste is so incredibly ethereal and decadent, it is my chocolate buttercream of choice to use anytime I want to frost something. Anything.
I haven’t used it for finer piping details (like a small star shape) but it works magically well for frosting layer cakes, especially when you employ the super technical frosting method of randomly swooping the frosting over the cake in swirly dips and divets like I do.
Cake decorating professionals should probably look away at this point.
And the frosting is great for piping a large swirl on a cupcake (video coming Monday!), too. I don’t know about you but it doesn’t get much better than a really great cupcake topped with a giant dollop of whipped chocolate buttercream frosting.
One Year Ago: Honey Lime Tilapia
Two Years Ago: Garlic and Herb Butter Spread
Three Years Ago: Classic Chicken Noodle Soup
Whipped Chocolate Buttercream Frosting
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 2 cups (228 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (170 g) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature
Instructions
- In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes.
- Gradually add the powdered sugar (so it doesn't fly everywhere!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.
- Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe (from a really old recipe binder that I’ve used for 10 years or so)
Just made this and it’s delicious! I usually make 6” 2 layer cakes. Frosted the cake with about 1 cup leftover. Freezing that for later. Too good to waste. Great recipe! Thank you for this
This was easy and soooo delicious! I made your amazing chocolate cake and this frosting for my son’s 9th birthday, and he said he only wants this icing on his cakes from here on out! We all enjoyed it so much. I love your recipes! Thank you!