Whipped chocolate buttercream frosting is a fluffy and sweet no-cook frosting that's perfect for topping your next baked treat. Ready in less than ten minutes, this chocolatey frosting pipes easily onto cupcakes, brownies, and more.
In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
Add confectioner's sugar and cocoa powder, half at a time, and slowly mix until ingredients are fully combined. Then, whip at high speed for 1-2 minutes, or until light and fluffy.
Add heavy cream, salt, and vanilla extract and whip for an additional 1-2 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Pipe or spread frosting with a knife onto cupcakes and serve.
Frosting will keep for 1 week in a sealed container in the refrigerator, or up to 3 months in the freezer. Bring to room temperature before spreading onto baked goods.
Recipe will make enough to frost up to 18 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or the top and middle of a round 8 or 9 inch 2-layer cake (leaving the sides bare). To frost the sides of a 2-layer cake, make an additional half batch of frosting.
Baked goods can be frosted the day before an event and left at room temperature in a sealed container.
Butter melts around 90 to 95 degrees, and so will your frosting. If your location is nearing this temperature, I'd recommend refrigerating your baked goods until an hour before you're ready to serve them. Refrigerating your frosted baked goods will not hurt them, but you will want to give them some time to come to room temperature before serving.