Whipped Chocolate Buttercream Frosting

Whipped Chocolate Buttercream Frosting

Yield: 3 cups

Prep Time: 15

Total Time: 15

Ingredients

1 cup (227 g) salted butter, softened to room temperature
2 cups (228 g) powdered sugar
1 teaspoon vanilla extract
1 cup (170 g) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature

Instructions

In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes.
Gradually add the powdered sugar (so it doesn't fly everywhere!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.
Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!

Notes

Chocolate: I highly suggest using semisweet or bittersweet chocolate even if you are mostly a milk chocolate fan. The chocolate lightens beautifully and doesn't have an overly dark chocolate taste.

Quality + Brand: and speaking of chocolate, use a good-quality chocolate chip. It really does make a difference since that is the only chocolate flavor in the recipe. Ghirardelli semisweet or bittersweet chocolate chips are my preference - they taste amazing and melt really well.

Frosting: if refrigerating this frosting, you may need to let it come to room temperature and whip it with an electric mixer for 1-2 minutes before using it to frost a cake/cupcakes.

Piping: the frosting is on the soft, creamy side - I've used it to pipe swirls on cupcakes but haven't used it for finer piping like a small star tip for cakes.

Butter: finally, if you are using unsalted butter, throw in a pinch of salt with the powdered sugar.

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