Chocolate Whipped Buttercream Frosting
Recipe for light and fluffy chocolate whipped buttercream frosting.
Servings 24 cupcakes
Calories 175kcal
Ingredients
- ½ cup all-purpose flour
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 1 ½ cups salted butter at cool room temperature
- 1 ¾ cups granulated sugar
- ¼ cup unsweetened cocoa powder I use Dutch-processed
- Pinch of salt
Instructions
- In a small saucepan, whisk flour and milk together until well-combined.½ cup all-purpose flour, 1 ½ cups milk
- Heat, stirring constantly, until it thickens.
- Remove from heat, and let it cool to room temperature.*
- Stir in vanilla.1 teaspoon vanilla extract
- While the mixture is cooling, cream the butter, sugar, cocoa powder, and salt together until light and fluffy on medium high, about 5 minutes.1 ½ cups salted butter, 1 ¾ cups granulated sugar, ¼ cup unsweetened cocoa powder, Pinch of salt
- 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
*This is key. The mixture can't be warm or it will melt the butter.
**Nutrition facts are estimates.
**Nutrition facts are estimates.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 108mg | Potassium: 43mg | Sugar: 15g | Vitamin A: 385IU | Calcium: 23mg | Iron: 0.3mg