Chocolate Whipped Buttercream Frosting that tastes like light chocolate whipped cream frosting. This whipped chocolate frosting is the best!
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!
- Chocolate Buttercream Frosting
- Chocolate Cream Cheese Frosting
- Chocolate Malted Milk Frosting
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
Ingredients
- 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
Instructions
- 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.
Notes
**Nutrition facts are estimates.
Nutrition Information
Published 8/23/13. Updated with new photos and tips 6/18/18.
Joanne says
The best! This frosting was creamy & smooth . I spread it over brownies & nobody asked for ice cream.
Kate says
Thank you so much! =)
Emma says
Hands down the best icing. EVER.
I am new to the club of not using icing sugar as there is none in the shops at the moment but boy am I glad!
I’ll never go back to using icing sugar for frosting now.
I’ve used the chocolate recipe twice and used the vanilla frosting for lemon icing. All 3 times the icing has turned out perfectly!
I was a little panicked by the milk/flour stage but the pictures and the video on the vanilla frosting page really helped show what it should look like.
I was also sceptical about using granulated sugar and initially wondered if I should have used caster sugar but you cannot tell, the granules disappear after whisking.
The amount of frosting the recipe makes covers a 2 layer 20cm sponge plus I had extra for about 6 – 8 cupcakes each time
Thank you for sharing this recipe with us!
P.s. it would be great if the metric calculator was on the chocolate frosting page and not just the vanilla frosting – google has a lot of different answers for turning measurements from US to UK
Kate says
Thank you! I’m so glad to hear that!
Yes! I will be sure to add that. I’ve been going back through my older recipes to add all of the metric measurements, and I’ll get this one on that list. =)