Whipped Chocolate Buttercream

A simple yet incredible recipe for Whipped Chocolate Buttercream. Butter is blended and whipped with powdered sugar, cocoa powder, milk and vanilla. Yields 2 cups.

Course Desserts & Sweet Treats, Homemade Ingredients & Condiments

Cuisine American

Keyword baking, chocolate, frosting, homemade, how to

Prep Time 5

Total Time 20

Servings cups

Calories 1072

Author Laurie McNamara

Equipment

KitchenAid 6 Qt. Professional 600 Series Stand Mixer

Ingredients

2½ cups powdered sugar
1/2 cup unsweetened cocoa powder
1 small pinch fine salt optional
1/2 cup unsalted butter softened
3 tablespoons milk, heavy cream or half & half or more if needed
1 teaspoon vanilla extract or more to taste

US Customary - Metric

Instructions

Sift the powdered sugar, cocoa and fine salt using a mesh sieve set over a large bowl.
In the bowl of your stand mixer, fitted with either the whisk or paddle attachment. Beat the butter until creamy, about 2 minutes.
Add the vanilla to the milk.
Alternate adding a few spoonfuls of the sifted sugar and cocoa and then a little of the milk to the butter. Mix until combined and repeat, scraping down the sides of the bowl as you go.
Once thoroughly combined, switch over to the whisk attachment (if not already using) and with your mixer on high, whip for 4 minutes or until light and fluffy.
If frosting is too thick: Add small amounts of milk until desired consistency.
If too thin: Add small amounts of powdered sugar until you reach a consistency to your liking.
Taste and adjust, adding more vanilla or salt if desired.
Use immediately or store buttercream in a container with a tight-fitting lid in the refrigerator for up to 1 week. Or freeze for up to 3 months.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition