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.
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.