Buttercream Frosting is one of the basic frosting that I used for most of my baking, second to Chocolate Ganache. The first buttercream frosting that I learned to make was the Vanilla Buttercream Frosting. I was so happy when I finally got the texture and consistency , it took few tries and tweaking, but now I have a for keeps Vanilla Buttercream Frosting.
Now that I had that established, I had decided that it is time for me to create my Chocolate Buttercream Whipped Frosting. The timing could have not been more perfect, I just made my Triple Dark Chocolate Chiffon Cake, and it would not be complete without a Chocolate Buttercream Frosting. And so, this recipe was created. I wanted something lighter than the usual buttercream frosting, so I added some whipped cream to achieve it.
This frosting taste so delicious! It’s light and soft, it’s buttery and creamy and so chocolately. It’s almost like a chocolate mousse. This will totally take your baked goodies into the next level. Perfect frosting for spreading on top of cakes, cupcakes or brownies or even as center filling. It’s as easy and simple as Vanilla Buttercream Frosting. Let’s get started!
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cup Icing/Confectioners Sugar (sifted)
- 4 tbsp whipped cream. Click here for post on how to whip cream successfully. You can also use store-bought whipped cream.
- 2 tbsp Unsweetened Cocoa Powder (sifted) – You can add another 1-2 tbsp if you want it to have stronger chocolate flavor
- 1 tbsp melted and cooled dark chocolate – I used Hershey’s Dark Chocolate – optional
- You can also make it using all cocoa powder (4 tbsp). Add milk to thin out the consistency as needed.
- The consistency of this frosting is best for spreading on top of cakes rather than piping. If you want to use it for piping, reduce the whipped cream and do not add any milk.
- In a stand mixer or hand mixer, cream the butter until it becomes fluffy (approximately 5 minutes or less if your butter is too soft already).
- Add icing sugar and cocoa powder and mix until it gets a smooth texture. (approximately 8-10 minutes or less if your butter is too soft already).
- Add melted dark chocolate and whipped cream.
- Mix until smooth.
- If the frosting is too soft, chill for 15 – 30 minutes. It is advisable to keep the cake, cupcake, brownies into the refrigerator once you add the frosting.
Good to know:
- The color of the frosting depends on the type of cocoa powder that you use. The unsweetened one normally gave darker brown color than the sweetened cocoa powder.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥