Try this whipped chocolate buttercream frosting recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
- Be sure to stop at least once and scrape the bowl.
- With the mixer off, add in cocoa powder, vanilla and salt.
- Turn mixer on low and blend for about 30 seconds.
- One tablespoon at a time add in heavy cream.
- Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
- Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
Underaerating the fat phase before adding powdered sugar results in dense, heavy buttercream instead of a light, spreadable emulsion. Achieving the correct texture relies on incorporating microscopic air cells into softened butter at room temperature, which sits ideally around 68 degrees Fahrenheit. Butter holds trapped air only when beaten sufficiently before the introduction of dry ingredients, requiring a full five minutes of medium-high speed mixing with a stand mixer and whisk attachment. Scaling this formulation up or down demands strict adherence to ratios rather than linear timing adjustments; doubling the batch increases motor resistance, requiring wider mixing bowls to maintain proper mechanical shear. Halving the quantity risks leaving unblended pockets at the bottom of standard commercial bowls unless manually scraped multiple times. Cocoa powder introduces additional starches and fats that absorb moisture differently than pure sugar, meaning heavy cream must be added incrementally to control viscosity. Pouring the cream one tablespoon at a time prevents the formation of dense lumps by allowing continuous hydration of the sugar-cocoa matrix. Whisking the final mixture on medium-high for an additional three to five minutes creates large, visible air bubbles that yield a glossy finish. Historical iterations of American buttercream traditionally relied on simple hand-beating with lard or butter, but modern electric mixers provide the consistent high-shear agitation necessary to expand volume significantly. Storing finished buttercream requires an airtight container in the refrigerator for up to one week, or freezing for up to three months, provided it is re-whipped back to room temperature before application.
