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.*
Chocolate Whipped Buttercream Frosting
- 1/2 cup unsweetened cocoa powder
- 7 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ tablespoons pure vanilla extract
- 1 ½ cups salted butter , at cool room temperature
- 1 3/4 cups granulated sugar
- Pinch of salt
In a small saucepan, whisk cocoa powder and flour together.
Add milk, and whisk until 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, 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.