Whipped Chocolate Buttercream

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 5 min
  • Yield: icing for 1 cake
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1 cup good quality dark chocolate (recommended: Guittard)

1/2 cup (1 stick) room temperature salted butter

2 tablespoons heavy cream

1 teaspoon vanilla (recommended: Nielsen Massey)

1 tablespoon coffee-flavored liqueur (recommended: Kahlua)

1 pound sifted confectioners' sugar


  1. Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.

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