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!

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.

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.

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 (1 lb. or 452g)
• 1 cup milk chocolate chips (8 oz. or 180g)
• 7 cups powdered sugar (2 lbs. or 904g)
• 1/2 tsp fine salt (3g)
• 1/2 cup heavy cream or heavy whipping cream, room temp (120g)
• 1/4 cup pasteurized egg whites from a carton (60g)

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.