Chocolate Whipped Buttercream Frosting
User Reviews
5
Chocolate Whipped Buttercream Frosting
Description
The Chocolate Whipped Buttercream Frosting recipe starts by cooking flour and milk into a thickened base that is allowed to cool completely before combining. Meanwhile, butter, sugar, cocoa powder, and a pinch of salt are whipped until light and fluffy. The cooled milk mixture and vanilla are then added, and the entire frosting is whipped again to develop a smooth, airy texture resembling whipped cream.
This technique results in a frosting that is less dense than traditional buttercream, with a balance of creamy sweetness and deep chocolate notes from the cocoa powder, usually Dutch-processed and unsweetened. The salt enhances all flavors subtly.
It is well suited for decorating cakes and cupcakes where a fluffy but stable frosting is desired. Careful attention to cooling the milk mixture is crucial to prevent melting the butter and ensure the right consistency.
If the frosting appears separated after whipping, chilling and additional whipping help bring it back together, ensuring a smooth finish.
Ingredients
- 1/2 cup all-purpose flour
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 1 ½ cups butter at cool room temperature, salted
- 1 3/4 cups granulated sugar
- 1/4 cup cocoa powder I use Dutch-processed, unsweetened
- salt pinch
Instructions
- In a small saucepan, whisk flour and milk together until well-combined.
- Heat, stirring constantly, until it thickens.
- Remove from heat, and let it cool to room temperature.*
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, cocoa powder, and salt together until light and fluffy on medium high, about 5 minutes.
- Add the completely cooled milk mixture.
- Beat it for about 5 minutes on high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.
- If it looks separated after about 7 minutes of whipping, cover, and chill for about 30 minutes. Then, continue whipping for about 5 minutes, or until it looks like whipped cream.
Notes
- Ensure the milk and flour mixture is completely cooled before adding to prevent melting the butter.
- If frosting separates after whipping, chill for about 30 minutes then continue beating until it becomes smooth and fluffy.
- Use Dutch-processed unsweetened cocoa for best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 175kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 108mg | 5% |
| Potassium | 43mg | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 385IU | 8% |
| Calcium | 23mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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