A rich and velvety chocolate buttercream that’s perfect for frosting cakes, cupcakes, or even as a filling for pastries. This buttercream has a smooth, creamy texture and deep chocolate flavor, making it the ideal choice for any chocolate lover.
Ingredients
- 1 cup (227g) unsalted butter, room temperature
- 3 ½ cups (440g) powdered sugar, sifted
- ½ cup (60g) unsweetened cocoa powder, sifted
- ¼ cup (60ml) heavy cream (or milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 oz (85g) melted dark chocolate, cooled (optional, for extra richness)
Instructions
- Cream the butter: In a large mixing bowl, beat the room temperature butter using an electric mixer on medium speed until it becomes light and fluffy (about 2-3 minutes).
- Add dry ingredients: Gradually add the powdered sugar and cocoa powder, a little at a time, mixing on low speed until combined. Be sure to scrape down the sides of the bowl to incorporate everything.
- Incorporate wet ingredients: Slowly add the heavy cream (or milk), vanilla extract, and salt. Increase the mixer speed to medium-high and continue beating for another 3-4 minutes until the buttercream becomes smooth and fluffy.
- Optional – Add melted chocolate: For a richer flavor, slowly mix in the cooled melted chocolate and beat for an additional 2 minutes until fully incorporated.
- Adjust consistency: If the buttercream is too thick, add a tablespoon of heavy cream or milk at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar, a little at a time.
- Frost and enjoy: Use the buttercream immediately to frost cakes, cupcakes, or other desserts. If needed, you can store it in an airtight container in the fridge for up to a week. Before using, bring it back to room temperature and re-whip for a few minutes for the best texture.