I’ve shared my go to vanilla american buttercream recipe, but frequently get asked if have a chocolate frosting recipe! Whenever I make a chocolate cake, I usually cover it in ganache. Since ganache is rather rich, I like to fill the cake with a lighter filling. This whipped chocolate buttercream is the perfect cake filling! It’s light, fluffy, and not too sweet (or at least not as sweet as my classic American buttercream). This frosting also can be used to cover a cake.
This tried and true whipped chocolate buttercream recipe uses my vanilla buttercream recipe as a base, but adds in some melted chocolate, and a bit more heavy cream, and pasteurized egg whites (sounds crazy, but give the frosting a really silky, fluffy texture!). The full recipe and tutorial can be found below:
Whipped Chocolate Buttercream Ingredients:
- 4 sticks or 2 cups unsalted butter, room temperature
- 1 cup milk chocolate chips (roughly 6 oz)
- 8 cups (2 lbs) powdered sugar
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1/4 cup of pasteurized egg whites (from a carton)
- 1 tsp vanilla
Begin by melting the cup of chocolate chips. Heat it in the microwave for 1 minute at half power in large heat proof bowl, or over a double boiler. Stir until smooth, then set aside briefly to allow it to cool just a bit (not more than 5 minutes).
In the bowl of a stand mixer, beat the butter on a medium speed for 30 seconds with a whisk attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Scrap the sides of the bowl with a spatula, to ensure all the powdered sugar is mixed in. Add in any remaining heavy cream, then whip on high for about 1 minute. Next, add in the melted chocolate. Beat on high again, until the chocolate is fully incorporated. Pour in the egg whites, and beat on high again for about 30 seconds. Add in the vanilla and salt, and mix until fully incorporated. The frosting should be rather thick, like whipped topping!
If yours isn’t as thick as you’d like, place the bowl in the freezer for about 5 minutes, then beat on high again for about 1 minute.
When using this to fill my favorite layer cake recipe , I add a very generous filling between four 7 inch or 8 inch cake layers. I usually have a bit leftover, and either incorporate it into the decoration of the cake, or eat it with fresh fruit 😛 Leftovers can be kept in the fridge in an airtight container for up to a week.