Easy Whipped Chocolate Buttercream Frosting
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Easy Whipped Chocolate Buttercream Frosting
If you're searching for a rich, fluffy, and deeply chocolatey frosting that’s perfect for cakes, cupcakes, or sandwiching between cookies—this Whipped Chocolate Buttercream Frosting is it. Made with just a handful of pantry staples, this recipe is silky, indulgent, and easy to whip up in minutes! Dairy-free and Vegan option.
I'm seriously so excited to be sharing this Easy Whipped Chocolate Buttercream Frosting recipe with you because I've spent a long time learning to perfect buttercream. I know that it seems super easy, but I thoroughly enjoy my buttercream frosting with a really smooth, whip-like texture that isn't always done successfully in recipes. There's just something amazing about a pillowy, airy, light, and fluffy texture of this kind of frosting, especially when it's decadent like chocolate flavor.
If you're a lover of chocolate and want to put this frosting to good use, you can enjoy it on My Grandmas's Vanilla Birthday Cake and Strawberry Birthday Sheet Cake (for a nice twist). Indulging in this chocolate buttercream frosting takes you to that comforting, nostalgic place. Trust me, you'll thank me later. And if you're a cake lover like me, be sure to check out our Best Cake Flavors for Any Occasion list next!
Whether you're baking for a celebration or just need something deliciously chocolatey to top your favorite desserts, this recipe is a go-to. Plus, it includes an easy dairy-free and vegan option thanks to creamy almond milk! Of course, you can always substitute with your favorite plant-based milk or cow's milk or even heavy cream----your choice!
Jump to:
- Why You’ll Love This Whipped Chocolate Buttercream Frosting:
- How to Make Easy Chocolate Buttercream Frosting
- Ingredients for Whipped Chocolate Buttercream
- Perfect Pairings for This Chocolate Buttercream
- Frosting Tips for the Best Results
- Substitutions + Variations
- Storage Tips
- Common Whipped Chocolate Buttercream Frosting Q + A's
- More Amazing Chocolate Recipes to Try!
- MADE OUR RECIPE(S)?
- Easy Whipped Chocolate Buttercream Frosting
Why You’ll Love This Whipped Chocolate Buttercream Frosting:
- Deep, rich cocoa flavor
- Light and fluffy texture
- Easily adaptable for dairy-free or vegan diets
- Whips up in under 10 minutes
- Perfect for piping, spreading, or dipping
How to Make Easy Chocolate Buttercream Frosting
Step 1: Cream the Butter
In a large mixing bowl, beat the softened butter on medium-high speed for 2-3 minutes until pale and fluffy.
Step 2: Add the Dry Ingredients
Gradually sift in the cocoa powder, Dessert Lover Blend (or ground cinnamon), and powdered sugar, mixing on low speed to incorporate. Increase speed and whip until fluffy.
Step 3: Add Milk + Vanilla
Add almond milk and vanilla extract. Continue beating for 2-3 more minutes, or until the frosting is light and spreadable.
Step 4: Adjust Consistency
If frosting is too thick, add a tablespoon of milk at a time. If too thin, add more powdered sugar.
Ingredients for Whipped Chocolate Buttercream
Here's what you'll need to make this easy and irresistible frosting:
- Powdered sugar. I love using organic. For that ultra-smooth, creamy consistency it's best to ensure that it's sifted.
- Cocoa powder. I love using organic and a quality brand for the richest flavor. Unsweetened and rich for maximum chocolate flavor.
- Butter. You'll need to soften it at room temperature. This helps the butter whip better and creates a light, airy texture. I like to use salted butter, but you can use unsalted and add a pinch of salt.
- Vanilla extract. Adds warmth and enhances the chocolate.
- Almond milk. For the perfect whipped consistency---can substitute with whole milk or heavy cream or your fave plant-based milk.
- Spices. Did you know that spices help to enhance the chocolate flavor? You can purchase my Dessert Lover Blend for authentic flavor or you can create a homemade spice mix or use ground cinnamon.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Easy Whipped Chocolate Buttercream Frosting recipe. Everything from my fave spatulas, hand mixers, mixing bowls, and more. SEE THEM HERE!
Perfect Pairings for This Chocolate Buttercream
- Classic vanilla or chocolate cupcakes (I recommend my Chocolate Sweet Potato Cupcakes)
- Fudgy brownies or chocolate cake (My Chocolate Birthday Cake is top tier!)
- Vegan banana bread (You'll enjoy my Crunchy Vegan Banana Bread, Vegan Chia Seed Maple Banana Bread, Easy Healthy Banana Bread, and Maple Chocolate Chip Banana Bread)
- Sandwich between cookies for DIY whoopie pies
- Layered birthday cakes (Check out my Best Cake Flavors for Any Occasion list for the best inspo!)
Frosting Tips for the Best Results
Getting the dreamy, bakery-style frosting at home is easier than you think—if you keep these frosting secrets in mind:
Sift Your Dry Ingredients
This is non-negotiable. Sifting the powdered sugar and cocoa powder breaks up any lumps and makes the mixing process much smoother. It’s the difference between gritty frosting and one that’s light-as-air.
Use Softened (Not Melted!) Butter
Room temperature butter is key. It should be soft enough to press a finger into but not oily or melted. This helps create a fluffy, stable base that whips up beautifully.
Quick tip: If you're short on time, cube cold butter and microwave in 5-second bursts, rotating frequently to soften evenly without melting.
Start Mixing Low, Then Whip High
Begin on low speed to avoid a powdered sugar cloud in your kitchen (trust me, I've had MANY of these--haha). Once everything is combined, crank up the speed to whip air into the frosting for that luscious, fluffy texture.
Add Liquid Slowly
Pour in your almond milk (or substitute) a little at a time. This allows you to control the consistency so it’s spreadable but not soupy. You can always add more, but you can’t take it out.
Ideal consistency: Thick enough to hold its shape when piped, but smooth enough to glide across cake layers without tearing them.
Beat It Longer Than You Think
Many people stop whipping too early. Beat the frosting for 3–5 full minutes on medium-high to high speed. This extra time makes it ultra-fluffy, creamy, and holds its shape better when decorating.
Chill for Heat-Sensitive Projects
If your frosting feels too soft or your kitchen is warm, pop the bowl (covered) into the fridge for 10–15 minutes. Then re-whip it before using. It will be firmer and easier to pipe or spread.
Use a Metal Bowl for Better Whipping
If you have a stainless steel mixing bowl, use it! Metal stays cooler and helps the butter maintain structure while whipping.
Flavor Tweaks Go a Long Way
Enhance your chocolate buttercream by adding:
- A pinch of sea salt to balance the sweetness
- ½ teaspoon espresso powder for a mocha vibe
- Orange or peppermint extract for seasonal variations (You can also add 1 teaspoon or so of orange zest or juice instead)
- Spices (like cinnamon or allspice) enhances the chocolate flavor
Substitutions + Variations
- Dairy-Free or Vegan? Use a plant-based butter and stick with almond or oat milk.
- Want it richer? Swap almond milk for heavy cream.
- Flavor Boost: Add a splash of espresso or coffee for mocha chocolate buttercream.
- More indulgent? Fold in melted dark chocolate after whipping for a fudgier twist.
Storage Tips
- Refrigerator: Chocolate buttercream frosting can generally last in the fridge for up to 1 week when stored properly in an airtight container. Bring to room temp and re-whip before using.
- Freezer: Freeze in a sealed container for 2-3 months. While buttercream doesn't necessarily spoil, the longer it's stored the more the texture and consistency will change. Thaw overnight in the fridge and whip again for fluffy results.
Common Whipped Chocolate Buttercream Frosting Q + A's
Refrigerator: Chocolate buttercream frosting can generally last in the fridge for up to 1 week when stored properly in an airtight container. Bring to room temp and re-whip before using.
Freezer: Freeze in a sealed container for 2-3 months. While buttercream doesn't necessarily spoil, the longer it's stored the more the texture and consistency will change. Thaw overnight in the fridge and whip again for fluffy results.
Absolutely! To make this chocolate buttercream frosting dairy-free or vegan, simply substitute the butter with vegan butter and ensure that you use plant-based milk.
Adding a small amount of salt can help balance the sweetness of buttercream frosting. You can also try adding a bit of softened cream cheese, which can help cut the sweetness while adding thickness.
Yup, sifting cocoa powder is recommended for a smooth and silky frosting, as it can often be clumpy.
Yes, chocolate buttercream can typically be made ahead and stored in the refrigerator for up to a week in an airtight container. Before use, allow the frosting to come to room temperature to soften enough for frosting.
Simply beat each ingredient during each step for several minutes until nice and smooth and creamy.
Having ingredients at room temperature helps ensure they emulsify and beat together properly and prevents the buttercream from separating or curdling.
Too Thick: Add a tablespoon of cream or milk at a time until the desired consistency is reached.
Too Thin/Runny: Add more powdered sugar (2-3 tablespoons at a time) or chill the frosting in the refrigerator for a short period, then re-mix. Cornstarch can be used to thicken without adding more sweetness.
Absolutely! You can substitute melted chocolate for cocoa powder, ensuring the chocolate is cooled before adding it to avoid melting the butter.
Mix the buttercream on low speed from the time you add the powdered sugar until the end of the recipe to minimize air bubbles.
More Amazing Chocolate Recipes to Try!
Now that you're on a baking kick with this Easy Whipped Chocolate Buttercream Frosting recipe, give these decadent chocolate recipes that your entire family will love a try next:
- Chocolate Almond Milk
- Toasted Marshmallow S’Mores Coffee Mocktail
- Chocolate Espresso Ice Cream
- Chocolate Peppermint Mocktail
- Oreo Funfetti Chocolate Chip Cookies
- Vegan Chocolate Pancakes
- Flourless Espresso Chocolate Waffles
- Hubby's Maple Chocolate Chip Cookies
- Homemade Vegan Oat Milk Chocolate Bars
- Easy Peanut Butter Chunky Monkey Milkshake
- Dairy-free Iced Mocha Latte
- S’Mores Overnight Oats
MADE OUR RECIPE(S)?
If you tried this Easy Whipped Chocolate Buttercream Frosting recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @shanikagrahamwhite on Instagram. I love hearing from you!
Easy Whipped Chocolate Buttercream Frosting
Ingredients
BUTTERCREAM FROSTING:
- 5 cups organic powdered sugar, sifted
- 1 cup organic cocoa powder, sifted
- 1 cup salted butter, softened at room temp. (You can also use unsalted butter and add ¼ teaspoon of salt)
- ½ cup Almond milk (You can use regular cow's milk, heavy cream, or your fave plant-based milk)
- 1 teaspoon vanilla extract
- ½ teaspoon Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or substitute with ground cinnamon)
Instructions
TO MAKE THE CHOCOLATE BUTTER CREAM FROSTING:
- Simply beat the softened butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale.
- Add in the cocoa powder, powdered sugar, Dessert Lover Blend, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
- Frosted your cake, cupcakes, or whatever else needs to buttercream immediately or cover and refrigerate until ready to use.
- When ready to serve, remove from the refrigerator. Slice and enjoy! You'll love this frosting with my Chocolate Birthday Cake, Vegan Chocolate Cake, Chocolate Sweet Potato Cupcakes, Vanilla Birthday Cake, or this Maple Chocolate Chip Banana Bread.
- Bon Appetit!
Tips & Tricks
- STORAGE: Chocolate buttercream frosting can generally last in the fridge for up to 1 week when stored properly in an airtight container. Bring to room temp and re-whip before using. For longer storage, it can be frozen for up to 2-3 months.
- COMMON QUESTIONS: See FAQ for all common questions.
Nutrition
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Thank you for this, I’ve been looking for a chocolate frosting for the longest!!