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The Best Whipped Chocolate Buttercream

I’ve shared my go to vanilla American buttercream recipe, and frequently get asked if have a chocolate frosting recipe! However, both are on the sweet side.

I decided to mix things up, and make a whipped chocolate buttercream! It’s a great filling for cakes and cupcakes, and is less sweet than the frosting I usually use.

When I make chocolate cakes, I love to cover them in ganache.

Since ganache is rather rich, it needs a lighter filling. This whipped chocolate buttercream is the perfect cake filling!

It’s light, fluffy, and not too sweet! 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. However, it also includes melted chocolate, and more heavy cream.

It also has a tiny splash of pasteurized egg whites. It sounds crazy, but it gives the frosting a really silky, fluffy texture!

whipped chocoalt buttercream ingrecients

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 aside. This allows the chocolate to cool just a bit. It’s important to let it cool, so it doesn’t melt the buttercream when it’s added.

In the bowl of a stand mixer, beat the butter on a medium speed for 30 seconds with a whisk attachment. Mix until smooth

Slowly add in the powdered sugar, 1 cup at a time.  Alternate with small splashes of cream.

Scrape 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.

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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.

5 from 1 vote
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The Best Whipped Chocolate Buttercream Frosting

This tried and true whipped chocolate buttercream recipe is the perfect cake filling, or cupcake frosting! It pipes well, and tastes amazing.

Course Dessert
Cuisine American
Keyword chocolate cake filling, fluffy chocolate frosting, whipped chocolate buttercream
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Whipped Chocolate Buttercream Ingredients

  • 2 cups unsalted butter, room temperature (4 sticks)
  • 1 cup milk chocolate chips (roughly 6 oz)
  • 8 cups powdered sugar (roughly 2 lbs)
  • 1/2 tsp salt
  • 1/2 cup heavy cream (or heavy whipping cream)
  • 1/4 cup pasteurized egg whites (from a carton)

Instructions

  1. 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. 

  2. Stir until smooth, then set aside briefly to allow it to cool just a bit (not more than 5 minutes).

  3. In the bowl of a stand mixer, beat the butter on a medium speed for 30 seconds with a whisk attachment, until smooth. 

  4. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

  5. Scrap the sides of the bowl with a spatula, to ensure all the powdered sugar is mixed in. 

  6. Add in any remaining heavy cream, then whip on high for about 1 minute.

  7. Next, add in the melted chocolate. Beat on high again, until the chocolate is fully incorporated.

  8. Pour in the egg whites, and beat on high again for about 30 seconds.

  9. Add in the salt, and mix until fully incorporated. The frosting should be rather thick, like whipped topping!

Recipe Notes

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.

Recipe Rating




Molly

Thursday 18th of March 2021

Hi! Would this frosting hold up if I frosted a cake with it and then froze the entire thing? Thanks!

Lisa

Sunday 24th of January 2021

This looks amazing!!! Could I substitute peanut butter chips for the chocolate chips to make it a whipped peanut butter buttercream?

Lilyanna2010

Tuesday 12th of May 2020

Hey Chelsey! I’m from Ireland and there is nowhere we can buy egg whites from a carton, so how many egg whites would be in that? Also love your recipes thx! xxx Belén

Chelsweets

Wednesday 13th of May 2020

Hi Belén! It's the equivalent of about 2 egg whites. Happy baking!!

Caroline

Friday 3rd of April 2020

Could you not add the chocolate and make it a vanilla whipped buttercream? If so, would you need more egg whites or cream?

Chelsweets

Tuesday 7th of April 2020

Hi Caroline,

You can totally do that! You'd actually need a little less heavy cream, because the chocolate actually thickens the mixture! I'd add a Tablespoon or two less heavy cream. Hope that helps, happy baking!!

Briana Chaponis

Sunday 24th of November 2019

In the chocolate raspberry Mother's day cake tutorial, it mentions adding vanilla to the buttercream frosting but I didn't see it as part of the ingredients list. Do you usually add vanilla?

Chelsweets

Tuesday 3rd of December 2019

Hi Briana,

I used to, but one time I forgot to add it and it didn't really taste different! So I now omit it from the recipe (just because vanilla is expensive, and I don't think this recipes really needs it). Hope that helps, sorry for any confusion!