Whipped Chocolate Buttercream – Light, Silky, and Rich

How to Store

• Room temperature (short-term): If your kitchen is cool, it can sit covered for up to 6 hours. Beyond that, refrigerate.
• Refrigerator: Store in an airtight container for 5–7 days.

  Let it come back to room temp and re-whip for 15–30 seconds before using.

• Freezer: Freeze up to 2 months. Thaw overnight in the fridge, then bring to room temperature and whip briefly to refresh the texture.

Benefits of This Recipe

• Reliable results: Standard ingredients, simple method, and consistent texture every time.
• Customizable sweetness: You control the sugar and the chocolate intensity.
• Works in all seasons: Sturdy enough for cooler months, yet light enough for summer cakes with a bit of chilling.
• Great for beginners: No egg whites or tricky temperatures, just a mixer and a few steps.
• Photogenic swirls: Pipes cleanly with most tips and holds edges well.

What Not to Do

• Don’t add hot chocolate to the butter: Warm chocolate will melt the butter and make the frosting greasy.
• Don’t skip sifting: Lumps in powdered sugar or cocoa lead to grainy frosting.
• Don’t use cold butter: It won’t whip properly. Aim for cool room temperature—soft but not shiny or melty.
• Don’t rush the whipping step: That final 2–3 minutes creates the airy texture.
• Don’t over-thin: Add cream slowly; it’s easier to thin than to fix runny frosting.

Variations You Can Try

• Milk chocolate buttercream: Use milk chocolate instead of dark for a sweeter, softer flavor.

  Reduce powdered sugar slightly.

• Mocha buttercream: Add 1–2 teaspoons espresso powder dissolved in 1 tablespoon hot water. Cool before mixing in.
• Salted chocolate: Finish with flaky sea salt on the frosted cake or increase salt to 3/4 teaspoon for a bold contrast.
• Nutty twist: Beat in 2–3 tablespoons of smooth hazelnut, almond, or peanut butter. Add a pinch more salt to balance.
• Orange-chocolate: Add 1 teaspoon orange zest and 1/4 teaspoon orange extract.

  A little zest goes a long way.

• Vegan-friendly: Use high-quality dairy-free butter and plant milk. Skip the melted chocolate or use a dairy-free bar.
• Extra dark: Use Dutch-process cocoa and 70% dark chocolate for a deeper, less sweet profile.

FAQ

Can I make this without a stand mixer?

Yes. A hand mixer works well.

It may take an extra minute of whipping, and you’ll want to scrape the bowl more often for even mixing.

Why is my buttercream grainy?

It’s usually from unsifted sugar or cocoa, or from cold butter. Let the frosting sit at room temperature for 10–15 minutes, then beat again. A splash of warm cream can help smooth it out.

How much frosting does this make?

Enough to generously frost 12–16 cupcakes or a two-layer 8-inch cake with moderate coverage.

If you like very tall swirls or heavy layers, make 1.5 times the recipe.

Can I color chocolate buttercream?

You can deepen it with brown or black gel coloring, but bright colors won’t show well over the cocoa base. For pastel shades, start with vanilla buttercream instead.

Will it hold up in warm weather?

Butter-based frostings soften quickly in heat. Keep the cake chilled until serving, and avoid direct sun.

For outdoor events, consider adding 1–2 tablespoons of melted, cooled chocolate to firm it up slightly.

Is Dutch-process cocoa okay?

Yes. Dutch-process will give you a smoother, darker chocolate flavor. Natural cocoa works too and tastes a bit brighter.

Use whichever you like.

What if my frosting looks curdled?

It’s often a temperature mismatch. If it’s too cold, let it sit a few minutes and keep mixing. If it’s too warm, chill the bowl for 5–10 minutes, then whip again until smooth.

Can I reduce the sugar?

Within reason.

Start with 2 1/2 cups and add to taste. Keep in mind sugar helps structure and stability, so very low sugar may lead to a softer frosting.

Can I make it chocolate-orange, mint, or raspberry?

Yes. Add a small amount of extract (1/4–1/2 teaspoon) for mint or orange, and beat in 2–3 tablespoons of seedless raspberry jam for a fruity twist.

Adjust sugar if needed.

In Conclusion

Whipped chocolate buttercream is all about balance—light texture, deep chocolate flavor, and just the right sweetness. With a few simple steps and everyday ingredients, you get a frosting that spreads easily, pipes beautifully, and tastes like a chocolate dream. Keep the butter cool, the chocolate cool, and the mixer running just long enough.

Make it once, and it’ll become your go-to chocolate frosting for every celebration.

Whipped Chocolate Buttercream - Light, Silky, and Rich

If you love chocolate frosting that’s airy but still full of flavor, this whipped chocolate buttercream is the one to beat. It’s smooth, spreads like a dream, and holds its shape without tasting heavy. You can use it to frost cakes, cupcakes, brownies, or even sandwich between cookies.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 12 servings

Ingredients

  

• 1 cup (226 g) unsalted butter, softened to cool room temperature
• 2 1/2–3 cups (300–360 g) powdered sugar, sifted
• ½ cup (45 g) unsweetened cocoa powder, sifted (natural or Dutch-process)
• 4 oz (115 g) semi-sweet or dark chocolate, melted and cooled to room temp
• ¼ cup (60 ml) heavy cream or whole milk, plus more as needed
• 2–3 tbsp (30–45 g) sour cream or Greek yogurt (optional for tang and silkiness)
• 1 1/2 tsp vanilla extract
• 1/4–1/2 tsp fine sea salt, to taste
• Optional: 1–2 tsp espresso powder to deepen the chocolate flavor

Instructions

 

• Prep the chocolate: Melt the chocolate in short bursts in the microwave or over a double boiler. Stir until smooth, then let it cool to room temperature so it doesn’t melt the butter.
• Beat the butter: Add the softened butter to a large mixing bowl. Beat on medium-high for 2–3 minutes until pale and fluffy. Scrape down the bowl.
• Add cocoa and vanilla: Mix in the cocoa powder, vanilla, and espresso powder (if using). Beat on low until combined, then increase to medium for 30 seconds.
• Sweeten gradually: Add powdered sugar 1/2 cup at a time on low, mixing just until incorporated. Scrape the bowl often to prevent pockets of sugar.
• Loosen and smooth: Add the salt, 2 tablespoons of cream, and the sour cream (if using). Beat on medium until creamy. If it looks dry, add more cream 1 tablespoon at a time.
• Add the melted chocolate: Pour in the cooled melted chocolate. Beat on medium until fully blended and glossy.
• Whip it: Increase speed to medium-high and whip for 2–3 minutes until light and airy. Don’t overwhip to the point of looking curdled; stop when it’s fluffy and smooth.
• Adjust texture: If too thick, add a splash of cream. If too soft, add a little more powdered sugar. Taste and adjust salt.
• Use or chill: Frost your cake or cupcakes right away, or chill for 10–15 minutes if you want slightly firmer swirls for piping.