Chocolate buttercream frosting is a classic topping that adds a rich, velvety finish to your favorite baked goods. Made with just a few ingredients, this frosting is simple to whip up and can turn any dessert into a chocolate lover’s dream. It’s smooth, fluffy, and full of chocolatey goodness – ideal for spreading, piping, or eating by the spoonful!
Equipment:
- Mixing bowl
- Electric mixer (handheld or stand mixer)
- Spatula
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- ¼ cup heavy cream or milk, room temperature (plus extra if needed)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions:
- Prepare the Butter
In a large mixing bowl, beat the softened butter on medium speed for 1-2 minutes, until it’s creamy and smooth. - Add the Cocoa Powder and Sugar
Sift together the powdered sugar and cocoa powder to remove any lumps. Gradually add the sugar-cocoa mixture to the butter, beating on low speed after each addition to prevent a sugar cloud. - Add the Cream and Vanilla
Pour in the heavy cream (or milk), vanilla extract, and salt. Increase the speed to medium and beat for 3-4 minutes, until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a tablespoon more of cream until it reaches your desired consistency. - Adjust Consistency
For a thicker frosting, add a little more powdered sugar. For a softer frosting, add a bit more cream or milk. The frosting should be smooth, fluffy, and spreadable.
Presentation Ideas:
- Use a piping bag with a star or round tip to pipe beautiful swirls on cupcakes or cakes.
- Spread it smoothly over a cake with an offset spatula for a classic look, and top with chocolate shavings or sprinkles.
- Sprinkle with sea salt or cocoa nibs for an elegant finish.
Tips:
- Use high-quality cocoa powder for a richer chocolate flavor.
- Make sure the butter is fully softened to avoid lumps and achieve the best texture.
- The frosting can be stored in an airtight container in the fridge for up to a week. Bring it to room temperature and re-whip before using.
This chocolate buttercream frosting is rich, creamy, and perfectly chocolatey – ideal for any dessert! Whether you’re frosting cakes, cupcakes, or brownies, this recipe ensures a smooth, decadent finish that’s hard to resist. Simple to make and easy to customize, it’s bound to become your go-to chocolate frosting recipe.
Chocolate Buttercream Frosting Recipe
This rich and creamy chocolate buttercream frosting is perfect for cakes, cupcakes, and brownies. With a silky texture and deep chocolate flavor, it’s easy to make and always a crowd-pleaser!
Equipment
- Mixing bowl
- Electric mixer (handheld or stand mixer)
- Spatula
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3 ½ cups powdered sugar sifted
- ½ cup unsweetened cocoa powder sifted
- ¼ cup heavy cream or milk room temperature (plus extra if needed)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare the Butter
- In a large mixing bowl, beat the softened butter on medium speed for 1-2 minutes, until it’s creamy and smooth.
- Add the Cocoa Powder and Sugar
- Sift together the powdered sugar and cocoa powder to remove any lumps. Gradually add the sugar-cocoa mixture to the butter, beating on low speed after each addition to prevent a sugar cloud.
- Add the Cream and Vanilla
- Pour in the heavy cream (or milk), vanilla extract, and salt. Increase the speed to medium and beat for 3-4 minutes, until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a tablespoon more of cream until it reaches your desired consistency.
- Adjust Consistency
- For a thicker frosting, add a little more powdered sugar. For a softer frosting, add a bit more cream or milk. The frosting should be smooth, fluffy, and spreadable.
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