Fluffy Small Batch Chocolate Buttercream Frosting

Fluffy chocolate buttercream on a mixer beater.

Fluffy Small Batch Chocolate Buttercream Frosting

A small batch of chocolate buttercream frosting made in 15 minutes with cocoa powder for rich chocolate flavor and extra whipped cream for an incredibly light and creamy texture. The perfect amount of frosting for a small batch of cupcakes and 6-inch cakes.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 187kcal

Author: Erin Cernich

Equipment

Ingredients

¼ cup unsalted butter, room temperature
2 tablespoons unsweetened cocoa powder sift for best results; Dutch or natural
1 to 1 ¼ cups powdered sugar sift for best results
2 to 3 tablespoons heavy whipping cream, room temperature
¼ teaspoon salt
½ teaspoon vanilla extract

Instructions

In a medium mixing bowl, add the butter. Use a hand mixer with beater attachments and beat the butter on medium-high speed until smooth and creamy - about 2 minutes.
1/4 cup unsalted butter, room temperature
Add the sifted cocoa powder, one-third cup powdered sugar, 1 tablespoon of cream, the salt, and vanilla. Beat for 1 minute on medium speed until well combined and the frosting starts to get creamy.
2 tablespoons unsweetened cocoa powder, 2 to 3 tablespoons heavy whipping cream, room temperature, 1/4 teaspoon salt, ½ teaspoon vanilla extract, cups powdered sugar

See the recipe notes for using a stand mixer.

Add another one-third cup powdered sugar and 1 tablespoon of cream. Continue to mix for another minute to combine the sugar. At this point, the frosting will start to get light and fluffy. Add the final one-third cup of powdered sugar and continue to beat on medium speed for another 3 to 5 minutes. As you're mixing, check the frosting consistency. For a lighter frosting, add another tablespoon of cream. For thicker frosting, add 2 to 4 more tablespoons of powdered sugar.
1 cups powdered sugar

I prefer my frosting lighter, with a fluffy whipped consistency, and usually use 3 total tablespoons of cream and about 1 cup of sugar.

The frosting is ready to use immediately, or can be stored in a covered container and refrigerated for up to 1 week. If refrigerating, bring the frosting to room temperature to use, give it a quick mix to loosen it, and if it got really stiff in the refrigerator, add a splash of cream.

Notes

Serving Size - This is a small batch recipe that is easily doubled.
Yield - As written, the recipe will make enough frosting for 4 to 6 cupcakes or a small 6-inch cake.
Stand Mixer - You can use your standard tilt-head stand mixer and attachments with a small 3 quart mixing bowl. Note that when creaming the butter, you will want to scrape down the sides of the bowl. Even though it is a smaller bowl, the butter may want to stick to the sides.
Cream or Milk - I prefer heavy cream to give the frosting a creamy whipped texture. However, milk will also work.
Sift the Powdered Sugar and Cocoa Powder - This will remove lumps, aerate the sugar, and make the frosting extra light and fluffy.
Mix Time - After adding all the ingredients, you will want to mix the frosting for at least 3 to 5 minutes to achieve a light and fluffy frosting. This is where using your stand mixer comes in handy.
Storage - The frosting is room temperature stable for up to 8 hours. Beyond that, I recommend refrigerating.

Nutrition