I’m not much of a frosting person. So many times frostings are heavy and overly sweet. Not this Chocolate Whipped Buttercream Frosting, though. It’s super light and fluffy – like an ultralight chocolate mousse in frosting form. And since this frosting falls in the semisweet to bittersweet chocolate range, it isn’t too sweet either.
A couple notes about this frosting – don’t cut the whipping steps short. The frosting needs to be whipped on high for several minutes in order to have its ultralight texture. Also, a reader (thanks again!) left a comment saying that chilling the frosting helped it come together for her. So, please check out the comments below the recipe.
*Note – I had several comments saying that the frosting was separating. I changed the recipe to try to make it less fussy. If you’re looking for an easier buttercream recipe, check out my chocolate buttercream recipe instead.*
- 2/3 c. unsweetened cocoa powder
- 1/4 c. cornstarch
- 1 ½ c. milk
- 1 ½ T. pure vanilla extract
- 1 ½ c. salted butter, at cool room temperature
- 2 c. granulated sugar
- Pinch of salt
- In a small saucepan, whisk cocoa powder and corn starch together.
- Add milk, and whisk until combined
- Heat, stirring constantly, until it thickens, about 3-5 minutes.
- Remove from heat, and let it cool to room temperature.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.
- Add the completely cooled milk mixture.
- Beat it for about 5 minutes on high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.
- If it looks separated after about 7 minutes of whipping, cover, and chill for about 30 minutes. Then, continue whipping for about 5 minutes, or until it looks like whipped cream.