Whipped Chocolate Buttercream

Whipped Chocolate Buttercream

GOOD GRACIOUS!! This is the absolute BEST chocolate whipped frosting EVERRRR!!! It tastes just like chocolate ice cream!! It is AMAZING! This recipe is based off of my original "Whipped Buttercream" recipe and has the same lightness and silky smoothness as the original recipe! Just a couple of changes were made with the addition of cocoa powder... and BAM! The result was like a party in my mouth! I hope you enjoy this recipe as much as I do! Whoa nelly!!

To begin, pour 6 ounces of whole milk into a medium saucepan.

Next, add 2 ounces of heavy whipping cream.

Add 6 ounces (170 grams) of granulated sugar to the saucepan.

Sift 2 tablespoons of all purpose flour into the saucepan.

Cook mixture on medium-high heat. Stir mixture constantly with a wire whisk. Bring mixture to a boil.

Note: I recommend only using a wire whisk... I have tried using a rubber spatula and a wooden spoon, but both times my mixture burned.

Boil mixture until it is thick like custard. Ensure custard is thick enough to leave a good coating on a spatula. Remove custard from heat and set aside to cool.

Next, place 1 stick of unsalted butter (4 ounces), 1/2 stick of salted butter (2 ounces), and 1/4 cup of high ratio shortening into the bowl of a stand mixer (or other bowl suitable for hand mixer, if using). Allow ingredients to come to room temperature.

Once mixing bowl ingredients and custard have come to room temperature, it's time to add the vanilla. Pour 1 1/2 teaspoons of pure vanilla extract into the mixing bowl.

Mix ingredients using the paddle attachment until just blended.

Pour the room temperature custard mixture into the mixing bowl.

Next, add two tablespoons of Hershey's unsweetened cocoa powder to the mixing bowl. Mix ingredients together on low speed until cocoa powder is blended into the mixture... this will prevent any cocoa explosions in your kitchen ;)

Whip buttercream on highest speed until mixture is light and fluffy. Be sure to stop about halfway through and scrape sides of mixing bowl down. Frosting should be ready after about 5 to 7 minutes.

Let me tell you, this frosting is so creamy, so smooth, so light, and so delicious! If soft serve ice cream machines could serve room-temperature ice cream, this is what they would taste like!

I hope you have enjoyed this tutorial! God bless!!