We all know that the best part of any cupcake or cake is the frosting. At least in our household. We have a tendency to pipe the frosting on our cupcakes very very high. Almost as if it’s a personal challenge to see how much frosting we can actually fit onto one tiny cupcake. That is because, well, we can’t help ourselves. It is smooth, sugary, addicting and just plain old delicious. A buttercream recipe we use all the time is this whipped chocolate buttercream. It is basically the same as regular buttercream, it just has some heavy cream in it which makes it a bit lighter and fluffier. Some buttercream’s can be very thick and rich. You can only eat a little bit of it before you need a big glass of milk. This recipe is great because it gives the deliciousness that is buttercream, but it is a little less thick and heavy. Which can be nice if you are putting it on top of an already super rich chocolate cake. We happen to have some of this frosting in our refrigerator right now! Ya know, for those days when you just need to take a big spoon to a bowl of frosting. Frosting is really a comfort food. Right up there with soup and mashed potatoes. It’s the truth. We hope you give this recipe a shot! We know you will love it!


1 1/2 C Unsalted butter, room temperature

3 3/4 C Powdered sugar

3/4 C Cocoa powder

3-4 Tbs Heavy cream

1 1/2 Tsp Vanilla extract

In bowl of electric stand mixer, fitted with whisk attachment, whip butter on high speed until light and fluffy, about 6-8 minutes, occasionally scraping down sides of the bowl.

Add in cocoa powder and then the powdered sugar an mix until combined.

Add in 3 tablespoons of heavy cream and vanilla and mix until combined.

Add more heavy cream to thin the frosting if desired.

Here is the frosting in action. Accompanied by necessary assorted sprinkles.