Whipped Chocolate Buttercream
Light and airy - real melted semisweet chocolate makes this buttercream exceptionally decadent. Whipping this buttercream using a balloon whip make it as light as a cloud! It's almost like the inside of a 3-Musketeers bar!
A light, delicious, not-too-sweet icing. It’s almost like the middle of a 3-Musketeers bar! This icing is fabulous on cupcakes, cakes, even cookies.
It’s important to really whip this buttercream for a good few minutes after all the ingredients have been incorporated. I use the balloon whip attachment of my stand mixer to really pump air into the buttercream. You’ll know that the buttercream is getting fluffy when you can see it increasing in volume and lightening in color.
Whipped Chocolate Buttercream
Light and airy – real melted semisweet chocolate makes this buttercream exceptionally decadent. Whipping this buttercream using a balloon whip make it as light as a cloud! It's almost like the inside of a 3-Musketeers bar!
Equipment
- glass bowl for melted chocolate
- small rubber spatula stirring melted chocolate
- heavy duty stand mixer with balloon whip attachment or hand mixer
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups unsalted butter
- 1 1/2 cups powdered sugar
- pinch salt
- 1 tsp vanilla extract
Instructions
Melting the chocolate
- Measure the chocolate chips into a glass bowl. Melt for 30 seconds, then stir chocolate chips even if they don't seem very warm yet. Pop them back in the microwave for 30 more seconds and stir again. Keep the chocolate chips clumped together in a little lump, them melt for 20 seconds. Stir well, then melt for 10 seconds. By this time the chocolate chips will be mostly melted, and the bowl will be very warm. Stir until the chocolate is completely melted and smooth.
- Make sure that the chocolate has cooled to room temperature before you proceed.
Whipping the icing
- Whip the butter and powdered sugar in the bowl of a high powered stand mixer – or with a hand mixer.
- Add the melted chocolate.
- Whip on high for about 3 minutes, using the balloon whip attachment (if you are using a stand mixer). This will make the buttercream light and cloud-like.
Tried this recipe?Let us know how it was!