Fluffy Small Batch Chocolate Buttercream Frosting
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A small batch of chocolate buttercream frosting that is light, fluffy, and ready to be spread or piped. Made with cocoa powder for satisfying chocolate flavor and extra whipped cream for an airy and smooth texture, the frosting delivers the richness and structure you want from classic buttercream. Ready in 15 minutes, the recipe makes enough to frost a small batch of cupcakes or a 6-inch cake.
Now I LOVE Chocolate Buttercream
What can you really say about homemade chocolate frosting? Not much except that it beats anything you can buy at the store.
When I first started Butter and Bliss, I often shied away from American buttercreams because I found them to be so ordinary. Which is why you see recipes on the blog like butter-free vanilla frosting and chocolate butter-free frosting. Something a little different, with the same textural outcome.
Now, I’m a believer in the classic, and the reason is simple: My buttercream frostings (even my vanilla buttercream) have a whipped-like texture from extra heavy whipping cream. When the small batch of frosting is whipped longer than you think it needs to be, it turns so delicate and creamy.
Plus, the frosting stays balanced without feeling overly sweet or weighed down by powdered sugar. And unlike my whipped chocolate ganache that uses a chocolate baking bar, I make this buttercream with cocoa powder. This way you don’t have to worry about melting chocolate.
This one is a keeper. A classic chocolate frosting that deserves to go on just about anything. I’ve been known to smear it on extra cake slices like it was butter.
How To Make Fluffy Chocolate Buttercream
There are a few things that make this chocolate frosting so smooth. And the first is to sift the powdered sugar. This aerates and lightens it and removes lumps. This will take an extra bowl, but the result is worth it. Nobody likes gritty frosting.
Before any ingredients are added, mix the butter for a couple of minutes until it is creamy. This gives us a soft base to start with. And to make sure the cocoa powder is free of lumps, sift that straight over the butter.
If you’ve been here a while, you know I prefer Dutch process cocoa. It has a deeper, less-acidic chocolate flavor than natural cocoa. All of that holds true for this frosting, but if all you have is natural, that will work just fine.
Then add the powdered sugar and cream in two increments. After the first addition, let the frosting mix for about a minute. As it starts to come together, it will be thick and almost look fudgy.
After the last addition of powdered sugar and cream, let it mix for up to 5 minutes. This is where the frosting transforms into a light chocolate mix. From here, you can adjust the consistency and add more powdered sugar for a thicker frosting, or (a little) more whipped cream for an even lighter finish.
The frosting is ready to use immediately, and that is my recommendation, so you get the freshly made texture. The nature of the frosting keeps it from developing a crust, and it will stay soft at room temperature.
However, if you need to make it ahead of time, it can be covered and refrigerated for a few days. Keep in mind it will firm up in the fridge, but after a quick mix and a splash of cream, it will loosen back up and be ready to serve.
Put The Small Batch Frosting To Work
Even with the extra whipped cream, the frosting stays stable enough for piping and decorating. It can be piped through fancy tips, spread into swirls, or — my favorite method — scooped into dollops with a small cookie scoop, then swirled with the back of a spoon.
This small batch buttercream works just as well on a small batch of vanilla cupcakes as it does piled onto a small chocolate cake.
Did You Make It? Let’s Hear About It!
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If you make the chocolate frosting, I’d love to hear how you used it. Cakes, cupcakes, from the spoon … leave me a review below! This also helps more small batch bakers discover the recipe.
Fluffy Small Batch Chocolate Buttercream Frosting
by Erin Cernich
Equipment
- Stand Mixer (optional)
- 3-Quart Mixing Bowl (optional)
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
- 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
- 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 Estimates
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About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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