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
If you’ve tried this chocolate whipped buttercream frosting recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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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
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Published 8/23/13. Updated with new photos and tips 6/18/18.
Reader Interactions
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Comments & Reviews
Jayme says
I just found this on pinterest and am giving it a go for my son’s birthday. It whipped up nicely but has started to separate. I’m going to chill it over night and re-whip and frost in the morning and keep it cool- hopefully that will do the trick! It is delicious though!!
Jayme says
It still separated :( but I’m using it anyway because it tastes so good!
Kate says
I’m sorry that it separated. I wish I knew why it separates for some people so that I could offer suggestions to fix it, but I’m glad it tasted good at least!
Maria says
Make sure that the flour/milk mixture has completely cooled down before adding to the butter and sugar mixture.
Kate says
I’m sorry that it started to separate! I’m glad you were still able to use it, though!
MICHELLE says
I am always intimidated by frosting and generally end up buying the store can frosting.
Being Valentines day I decided to try something different and got it on my first go! It came together perfectly, the instructions were simple and easy to understand.
Love this recipe so much, will make this over and over again. Cannot wait to try another recipe now that I know I can.
Kate says
I’m so glad that you liked it and that it worked out for you!! =)
Kim says
I am not one to step outside my box when it comes to frosting, I generally use a can but I was feeling adventurous. I stumbled on this recipe while searching around Pinterest. I had no troubles whatsoever with it. My chocolate mixture was not liquid when I added it to the butter mixture, is that the point? there are little chunks of chocolate in the “whipped” cream and it tastes amazing!! I probably could have let the chocolate cool a bit longer but everything stayed together. I frosted my cupcakes and then popped them in the fridge.
Kate says
I’m glad to hear that it worked out for you! Yes, the chocolate mixture should be thick. I guess it’s sort of like chocolate pudding at that point. I’m glad to hear that you liked it! =)
Paul K says
I have been looking for a light, fluffy chocolate frosting for my daughter’s birthday cakes. I made a small batch of this for sampling, and it turned out great! I whipped the butter/sugar/salt mixture at a relatively high speed on my kitchen-aide mixture – I think that really helped to make it fluffy. I had no separation issues when mixing the chocolate and butter mixtures – again, I was kind of agressive with the speed at which I whipped them together, so I think that may have helped. After a taste test between this and another frosting I made, my girls picked this one for their bithday cakes….great recipe! Thanks for posting!
Kate says
I’m really glad that it worked out for you and that your girls liked it! I whip the mixture with my Kitchenaide on high, too. So, maybe the key to keeping it from separating is being able to beat it with something that has enough power. Thanks for taking the time to come back and let me know that you liked it! =)
Dawn says
The frosting never came together. So frustrated that I didn’t read reviews ahead of time
Kate says
I’m sorry that the frosting didn’t work out for you! Did you try chilling the frosting? I’ve noticed that sometimes when the frosting gets warm that it wants to separate.
Nicholle L. says
I tried making your frosting, I am a pretty good baker, and had big problem with the way it turned out. The frosting never came together. I followed the directions to the T. The only way I can describe it is the cream turned into whipped cream and the chocolate stayed liquid. Any pointers?
Kate says
I’m sorry to hear that the frosting didn’t work out! I’ve heard from some readers that cooking the milk and flour mixture for longer helps with the separation issues. Also, I’ve heard that briefly chilling the frosting helps, too.
This frosting is temperamental,and I’ve gotten a couple comments lately saying that people have had issues with the separation. So, I think I need to see if I can come up with a less fussy version of this recipe. Again, sorry that it didn’t work out!!
Sarah says
Is there meant to be flour? I don’t see it written anywhere on the ingredients list or instructions.
Kate says
There isn’t. Several people have said they have had separation issues with this frosting, so I’m working on a new version that will include either flour or cornstarch to help with that.
Elizabeth says
I just made the icing but with all the tips I still could not get the icing to not separate. It is pretty delicious but melted apart when I tried to use it. :(
Kate says
I’m sorry to hear that the frosting melted on you! I’ve heard from some readers that cooking the milk and flour mixture for longer helps with that. Also, briefly chilling the frosting may make it a little easier to work with.
I also have a chocolate buttercream recipe that works really well for piping – https://www.ihearteating.com/2013/09/23/chocolate-buttercream-frosting/. I hope that helps!
Roxanne says
Corn starch can sometimes be temperamental over time – for assorted reasons – while we should never reuse a tasting spoon or double dip with a tasting finger, truly NEVER do that with corn starch recipes — I was taught that amylase or other enzymes in saliva will break down the thickening action of cooked corn starch over time.
Kate says
Thank you for the tip!
Donna B says
I made this recipe tonight and it was wonderfully flavorful but when I used it to frost some cupcakes, it melted. What did I do wrong?
Kate says
I’m sorry to hear that the frosting melted on you! I’ve heard from some readers that cooking the milk and flour mixture for longer helps with that. Also, briefly chilling the frosting may make it a little easier to work with. I hope that helps!
Carla says
how well does this hold up without being refrigerated?
Kate says
It depends. I made it during the summer when my kitchen was hot (80+ degrees) and humid, and it didn’t do very well. If it’s kept at a cooler room temperature, it should be ok.
Kat says
Looks good! How much does this recipe make? Enough for how many cupcakes / what size cake?
Kate says
Thanks! This recipe should be enough for 24 cupcakes or a 9-inch 2 layer cake. If you have any other questions, please let me know.
Carrie says
I made this frosting last night for a vanilla cake, and the end result was delicious! I did have a little trouble with the frosting being separated, so I thought I’d share what worked for me to save the frosting. I’m a pretty novice baker, so this might be common knowledge, but maybe it will help someone like me!! I used the whisk attachment, and I don’t think the 5 minutes were long enough to get my butter/sugar good & fluffy. I didn’t realize it at the time, so I added the milk mixture, but after 5 minutes it never came together like whipped cream. So I went another almost 5 minutes, and it still looked separated. At that point, I put the mixture in the fridge for 5 minutes, switched to the paddle attachment, and within a minute or two the frosting was fluffy like whipped cream. Whew!!!! Thanks for a yummy recipe! :)
Kate says
Thanks so much!! I’m glad to hear that you were able to make it come together. I know that other people have mentioned having trouble getting the frosting to come together, and it seems to be more of an issue this time of year (all of the heat and humidity seems to affect it). So, thanks for taking the time to let me know. I’ll make a note for people to check the comments if they’re having issues. Thanks again!!
Gloria // Simply Gloria says
Oh my! I am all about frosting! And this one is calling my name!
Thank you for sharing this at the link party last weekend! Pinned onto the party board and also on my Frostings board!
Kate says
Thanks so much for hosting and for pinning! =)
Melanie @ Just Some Salt and Pepper says
Ohhh, I wish I could lick this off my computer!!
Carrie @ Frugal Foodie Mama says
I LOVE a good buttercream recipe and this one looks amazing! :) Thank you for sharing at Marvelous Mondays this week!
Bob Jemian says
Why “salted” butter? Is that a misprint?
Kate says
No, it’s not a misprint. I prefer to use salted butter because the small amount of salt in the butter helps to enhance the other flavors. I know that some people prefer to only use unsalted butter. You could certainly do so, but you would need to add about 1/2 teaspoon of salt. Otherwise, the frosting tastes a little flat.
Faye says
WOW! That frosting looks amazing! I can’t wait to try this recipe.
kateheartseating says
Thanks so much!! I hope you enjoy the frosting! =)
Lisa@ Cooking with Curls says
Oh how I wish I could like the frosting off that beater!!! That looks so creamy and delicious Kate :)
kateheartseating says
Thanks, Lisa!! I had a hard time keeping my kids from doing just that as I was trying to take the pictures! =)
Ruthy @ Omeletta says
This looks excellent- I’m not much of a frosting person, either, but something so light and chocolatey I could definitely get behind!
kateheartseating says
Thanks!! I’m glad to hear that there’s someone else who isn’t much of a frosting person! Everyone around here loves it, so sometimes I feel like I’m the only one! =)
Happy Valley Chow says
*droolllll* that looks soooo yummy! Great job :)
Kate says
This looks simply amazing – my children are (unsurprisingly!) huge frosting fans, so pinning this one!
Have a wonderful weekend.
Kate x
Kate at Home
kateheartseating says
Thanks! Mine are, too!! Must be a kid thing. =)