Chocolate Whipped Buttercream Frosting that tastes like light chocolate whipped cream frosting. This whipped chocolate frosting is the best!
Published 8/23/13. Updated with new photos and tips 6/18/18.
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.
Tips to make chocolate whipped buttercream frosting
A couple notes about this frosting – first, the cooked milk/flour mixture needs to be completely cool before continuing on. If it’s still warm, it will melt the butter, and the frosting will be too loose.
Second, 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 worked on the recipe and changed it to make it whip up easier.
More chocolate frosting recipes!
More whipped buttercream frosting recipes!
- Whipped Buttercream Frosting
- Whipped Brown Sugar Buttercream Frosting
- Vanilla Bean Whipped Buttercream Frosting
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Chocolate Whipped Buttercream Frosting
Recipe for light and fluffy chocolate whipped buttercream frosting.
- 1/2 cup all-purpose flour
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 1 ½ cups salted butter at cool room temperature
- 1 3/4 cups granulated sugar
- 1/4 cup unsweetened cocoa powder I use Dutch-processed
- Pinch of salt
In a small saucepan, whisk flour and milk together until well-combined.
Heat, stirring constantly, until it thickens.
Remove from heat, and let it cool to room temperature.*
Stir in vanilla.
While the mixture is cooling, cream the butter, sugar, cocoa powder, 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.
*This is key. The mixture can't be warm or it will melt the butter.
**Nutrition facts are estimates.