Chocolate Buttercream Recipe

As a self-proclaimed chocoholic, making this chocolate buttercream is like a dream come true—it’s creamy, decadent, and dangerously easy to eat by the spoonful. Seriously, there’s nothing better than whipping up this silky-smooth frosting with a hint of vanilla to top off your favorite cakes or cupcakes, and let me tell you, it’s absolute perfection.

I love the rich, smooth texture of chocolate buttercream, a delightful blend of softened butter, powdered sugar, and cocoa powder. The hint of vanilla adds warmth, while a touch of salt perfectly balances the sweetness.

It’s enhanced with heavy cream, making it decadently creamy and perfect for any dessert.

Chocolate Buttercream Recipe Ingredients

• Unsalted Butter: Creamy texture; provides fat for smoothness and flavor.
• Confectioners’ Sugar: Sweetens; adds bulk for a fluffy consistency.
• Unsweetened Cocoa Powder: Rich chocolate flavor; low in sugar; adds color.
• Salt: Enhances overall taste; balances sweetness.
• Vanilla Extract: Aromatic; deepens flavor profile with a floral note.
• Heavy Cream: Adds richness and smooth texture; helps achieve desired consistency.

Chocolate Buttercream Recipe Ingredient Quantities

• 1 cup (230g) unsalted butter, softened
• 3 1/2 cups (420g) confectioners’ sugar
• 1/2 cup (45g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 4 tablespoons (60ml) heavy cream

How to Make this Chocolate Buttercream Recipe

1. Of course! Here is a step-by-step guide for how to make chocolate buttercream:

On low speed, beat together the butter, sugar, cocoa powder, and salt until well combined. It will look like this:

Then add the milk, and beat on medium speed until light and fluffy (this should take at least 5 minutes).

2. Prepare the Ingredients
Have all your ingredients ready and measured. Use room temperature butter and ensure it is unsalted for easy mixing.

3. Cream the Butter
In an ample mixing bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter at medium speed until creamy and smooth, about 2 minutes.

4. Mix in Cocoa Powder and Confectioners’ Sugar
Slowly incorporate the unsweetened cocoa powder and 1 cup of confectioners’ sugar. Begin at a low speed to mix the ingredients, then increase to medium speed until the mixture is uniform.

5. Add Vanilla and Salt
Add the pure vanilla extract and the salt as you blend at medium speed and make sure they are thoroughly combined.

6. Incorporate Cream and Remaining Sugar
Slowly incorporate the heavy cream and the remaining confectioners’ sugar (adding it in increments). When first adding the cream and sugar, keep the mixer at a low speed to avoid sending sweet clouds into the air, then increase to medium-high speed.

7. Whip Until Fluffy
Keep the mixture moving under the power of your electric mixer, set to medium-high speed, for approximately 3-4 minutes. It should go from being a not-so-homogenous mixture to being light, fluffy, and completely smooth—like a frosting you could (kinda) eat right out of the bowl with a shovel if you had no dignity.

8. Adjust Consistency
Should the buttercream be too thick, add an extra tablespoon of heavy cream. Conversely, if it is too thin, add a tad more confectioners’ sugar until it reaches the desired consistency.

9. Taste and Adjust
Sample the buttercream and tweak it with a smidgen more salt or vanilla, if needed, to amp up the flavor.

10. Ready to Use
Your chocolate buttercream is ready to use once you’ve achieved the right texture and taste. It is ideal for frosting cakes, cupcakes, and for use as a filling.
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1. Store Leftovers
If you are not going to use it right away, put the buttercream in an airtight container and store it in the fridge for up to a week. Let it warm up to room temperature before giving it a good whip to bring it back to its creamy, spreadable texture.

Chocolate Buttercream Recipe Equipment Needed

1. Mixing bowl
2. Hand mixer or stand mixer with paddle attachment
3. Measuring cups and spoons
4. Spatula
5. Airtight container for storage

FAQ

• Can I use salted butter instead of unsalted?Yes, but think about decreasing the amount of salt you’ve added to better balance the flavor.
• Is there a substitute for heavy cream?Milk or half-and-half can be used, but the texture may be a tad less creamy.
• Can this frosting be made ahead of time?Certainly! Keep it in an airtight container in the refrigerator, and it should be good for a week. To use, let it come back to room temperature and give it another whip.
• How do I make the frosting thicker?Add confectioners’ sugar, a tablespoon at a time, until the consistency you want is reached.
• What kind of cocoa powder should I use?Cocoa powder, natural and unsweetened, does the job nicely. But for an even deeper, darker, richer flavor, opt for Dutch-process cocoa powder.
• How much frosting does this recipe make?This recipe generates enough for approximately 24 cupcakes or a 9-inch two-layer cake, to fill and frost.

Chocolate Buttercream Recipe Substitutions and Variations

• For unsalted butter: You can use salted butter and omit the added salt, or use margarine for a dairy-free alternative.
• For confectioners’ sugar: You can substitute with an equal amount of powdered sugar made by blending granulated sugar and a small amount of cornstarch in a food processor.
• For cocoa powder: Try Dutch-processed cocoa for a smoother flavor, or raw cacao powder for a more intense chocolate taste.
• For vanilla extract: Use an equal amount of vanilla bean paste or the seeds from one vanilla bean.
• For heavy cream: Substitute with half and half or whole milk for a lighter consistency, or use coconut cream for a dairy-free option.

Pro Tips

1. Sift for Smoothness Sift the confectioners’ sugar and cocoa powder before mixing to prevent any lumps in the buttercream and to achieve an ultra-smooth texture.

2. Adjust Sweetness Taste your buttercream as you go. If you find it too sweet, add a pinch more salt or an extra teaspoon of cocoa powder to balance the flavors.

3. Temperature Matters Ensure your butter is softened to room temperature. This will allow it to incorporate more easily with the other ingredients, yielding a fluffier texture.

4. Control the Consistency If you’re working in a warm kitchen and the buttercream becomes too soft, chill it briefly. Conversely, if it’s too stiff, a touch more heavy cream will loosen it to a spreadable consistency.

5. Flavor Boost For an extra depth of flavor, consider adding a tablespoon of brewed coffee or espresso. Coffee enhances the chocolate taste without overpowering the buttercream.