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Whipped Chocolate Buttercream Frosting

Whipped Chocolate Buttercream Frosting

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Have you ever whipped your Chocolate Buttercream Frosting?  Try replacing the milk with heavy cream for a much lighter texture.

I make Chocolate Buttercream Frosting a lot to top cakes, cupcakes, cookies, and even brownies.   It is easy to make, extremely delicious, and the best part of the cake.  Chocolate Buttercream is a must on birthday cakes.  It makes them that more special.  This time I decided to replace the milk with heavy cream to make it lighter and fluffier.  It had the same great taste, but it truly was lighter.  It was also a little lighter in color.  I will be adding heavy cream from now on to make my chocolate buttercream lighter and creamier.

Light & Fluffy Chocolate Buttercream Frosting with the heavy cream.

Whipped Chocolate Buttercream Frosting

 Chocolate Chip Cookie Dough Cupcakes with Whipped Chocolate Buttercream Frosting

Chocolate Chip Cookie Dough Cupcakes

Whipped Chocolate Buttercream Frosting
Prep time
Total time
Recipe type: Dessert
Cuisine: American
  • ½ cup (1 stick) Butter, Softened
  • 3-3/4 cups confectioners sugar (1 pound package)
  • ½ cup baking cocoa
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • ½ cup heavy cream
  1. Cream butter with electric mixer until light and fluffy add vanilla.
  2. Sift powder sugar and cocoa.
  3. Gradually add sugar mixture, one cup at a time, alternating heavy cream and beating well on medium speed.
  4. Add the vanilla, and butter flavoring.
  5. Continue beating at high speed until light and fluffy, about 5 minutes.


Delicious Chocolate Buttercream Frosting without the heavy cream.

Chocolate Buttercream Frosting without heavy cream

Chocolate Buttercream Frosting

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