Description
A smooth and creamy chocolate buttercream frosting, perfect for frosting and filling a 15 cm (6-inch) layer cake or decorating 12 to 14 cupcakes with a piping bag.
Ingredients
- 350 g (1 ½ cups) unsalted butter – softened
- 400 g (3 ¼ cups) powdered sugar – sifted
- 100 ml (⅓ cup + 1 tbsp) heavy cream – full-fat
- 2 tsp vanilla extract
- 225 g (8 oz) baking chocolate – semi-sweet and melted
- 2 tbsp unsweetened cocoa powder – optional
Instructions
- Cut the butter into pieces and place it in the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed for 3 to 5 minutes until it becomes creamy, pale, and fluffy.
- Gradually add the sifted powdered sugar, mixing on low speed to prevent splattering.
- Once fully incorporated, increase the speed and beat for another 2 to 3 minutes until light and smooth.
- Pour in the heavy cream and vanilla extract while continuing to mix until the buttercream has a soft, silky texture.
- Melt the chopped chocolate using a double boiler or microwave until fully smooth.
- Slowly mix the melted chocolate into the buttercream and beat for 2 minutes until fully combined.
- For a deeper chocolate flavor and a richer color, sift in the cocoa powder and gently mix to combine, then beat for another 1 to 2 minutes on medium speed.
- Finish by mixing on low speed with a spatula to smooth out the chocolate buttercream frosting.
Notes
Storage: Keep in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months. Let it sit at room temperature for 2 hours before using, then rewhip to restore its texture.
Tips:
- Use a digital scale instead of measuring cups for more accurate results.
- If the buttercream is too thick, warm it slightly and whip again.
- If it’s too soft, chill it in the refrigerator for a few minutes before using.
- For a more intense chocolate flavor, add sifted unsweetened cocoa powder.
- Prep Time: 25 minutes
- Category: frosting, fillings, cream
- Cuisine: American