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When you try this awesome concoction, it will forever shame you for having been tempted to buy the artificially flavored icing from the store. They’re all good, but I like the richness of the yolks in this icing.
- 3/4 cups sugar
- 1/2 cup water
- 6 large egg yolks
- 1 large egg
- 2 cups butter, at room temperature, cut into about 30 pieces
- 2 teaspoons vanilla extract
- 6 ounces semisweet or bittersweet chocolate, melted but cooled slightly
Calories Per Serving127
Folate equivalent (total)5µg1%
Chocolate Buttercream Frosting
Learn how to make chocolate buttercream frosting with this easy recipe and tutorial. This is my favorite recipe for chocolate frosting, it’s easy to make with just a few simple ingredients, and pipes perfectly too. Perfect for cakes, cupcakes, and so much more!
Do you have a favorite frosting? If I had to choose one, I would have to go with chocolate buttercream frosting.
I’ve already written an entire post on how to make buttercream frosting, but I felt that this recipe deserved its own post. I mean, it’s chocolate frosting. What’s not to love? Plus this recipe is easy to make and beats anything you can buy at the store.
I decided to put together a post showing you step-by-step how to make this frosting, different ways to use it, and how to prep it ahead of time too. I’ll also be sharing two more recipes next week showing you how to use this chocolate frosting. And yes, they involve even more chocolate.
Explore our guide to the different types of buttercream frosting. Learn more about all the different types of frosting at Wilton.
Firm enough to maintain its shape but soft enough to be whipped and creamed with ease, room temperature butter is essential for making smooth batter and lightly-textured baked goods
Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers. Made by whipping cooked egg whites, this frosting is sure to take your cakes and cupcakes up a notch!
- Unsalted butter – ought to be softened at room temperature
- Confectioners sugar – also called powdered sugar. Measured earlier than sifting (sifting just isn’t needed).
- Cocoa powdered – pure unsweetened cocoa powder or dutch course of.
- Heavy whipping cream – lightens up and thins the frosting.
- Vanilla extract – we use actual vanilla extract for one of the best taste.
- Salt – balances the sweetness of the buttercream. It’s the key ingredient in buttercream that makes it style not too candy. We use high-quality sea salt.
The most effective [Title] is less complicated and takes much less time than you suppose! (Amazon hyperlinks for instruments used)
- Beat butter in a mixing bowl with the whisk attachment on excessive pace for 3 minutes till creamy and lightened in colour.
- Add remaining components – confectioners sugar, cocoa powder, heavy cream, vanilla extract, and salt.
- Beat collectively on low pace till powdered sugar is integrated then on medium/excessive pace for an additional 3 minutes, scraping down the bowl a number of occasions. Add extra cream if wanted to skinny the frosting.
Professional Tip: Scrape down the bowl a number of occasions to make sure the frosting is evenly blended and even in colour.
Expert Tips and FAQs
This lasts for up to a week at room temperature or for months in the freezer. Always store it in an airtight container.
If you&rsquove frozen it and are ready to use it, first bring it to room temperature and then mix it again for a minute or two before you start piping.
Experiment with adding 1/2 teaspoon of espresso powder to the frosting. Don&rsquot use more since the goal is to use the little bit of coffee to intensify the chocolate flavor. You may not even taste the coffee.
Yes add more powdered sugar (confectioners&rsquo sugar) as needed before mixing in the cocoa powder.
Chocolate Buttercream Frosting
Make the most delicious chocolate frosting you’ll ever taste using this simple recipe, then spread it on your favorite cakes or cookies.
- 2 ounces (2 squares) unsweetened chocolate, melted and cooled 2 ounces (2 squares) unsweetened chocolate, melted and cooled
- Domino® Powdered Sugar 3 3/4 cups (1 lb.) pkg 3 3/4 cups (1 lb.) pkg Domino® Powdered Sugar
- 1/2 cup (1 stick) butter, softened 1/2 cup (1 stick) butter, softened
- 3 to 4 tablespoons milk 3 to 4 tablespoons milk
- 1 teaspoon vanilla extract 1 teaspoon vanilla extract
CakeBoss Chocolate Ganache Buttercream
- 1 cup shortening
- 1 cup butter lightly salted
- 2 lbs powdered sugar
- 1 tbsp pure vanilla extract
- 1 tsp butter flavoring
- 1/2 cup water, milk, or heavy cream if hi-ratio shortening is used, less liquid is required
- 1 recipe room temperature ganache see below
- 4 oz melted unsweetened baking chocolate optional, for more chocolate flavor
- 12 oz bittersweet or semisweet chocolate chips
- 1 cup heavy cream
- 2 tbsp butter lightly salted
- 2 tbsp granulated sugar
Chocolate Ganache Instructions
Recipe Cost Analysis
Using my CakeBoss Software, I quickly costed out this recipe at a whopping $13.16. This is one of the more expensive recipes you’ll find. The culprit, of course, is largely the chocolate and heavy cream. Premium ingredients mean premium costs. But do keep in mind that this is actually two recipes and together it makes quite a bit of frosting. Your leftover frosting can be frozen for up to 2 months in an airtight container.
How to Make Chocolate Buttercream Frosting
Grab your hand beaters and get ready to whip up this frosting!
Beat together the butter and cocoa powder until light and fluffy. Add the powdered sugar, milk, vanilla, and salt. Mix until well blended, adding additional milk if needed to bring the frosting together.
Continue to beat for 3-5 minutes, until light and fluffy.
- Use unsalted butter. You can control the amount of salt you like with the “pinch of salt”.
- You can choose regular or dutch processed cocoa. Whichever you pick, be sure it is good quality because the better the quality, the better the flavor will be.
- Room Temperature ingredients: Make sure the butter is softened so that it creams up easily. Also, having the milk/half and half at room temperature will also help this frosting cream together nice and easy.
- Sifting: the extra step to sift the powdered sugar and cocoa powder can seem tedious, but it helps ensure you aren’t left with any hidden clumps of powder.
- Skip the whisk and use the beater blade with your stand mixer. It yields a creamier frosting.
Every year on Laurie’s birthday, I ask her what kind of birthday cake she wants, and every year she says yellow cake with chocolate frosting. Laurie comes from the “if it ain’t broke don’t fix it” school of birthday desserts. Our Best Chocolate Buttercream Frosting recipe comes from years of trying to make the perfect yellow cake with chocolate frosting, or as we call it … The Laurie Special.
Our Best Chocolate Buttercream Frosting starts with our Best Buttercream Frosting Recipe as the base. If you have never made that before … you will find the recipe here!
First, add the softened butter and the Vanilla and mix until thoroughly combined.
Mix the butter and the vanilla until they are combined.
Combine the Powdered Sugar and the Cocoa Powder in a separate bowl and stir until it is completely combined.
Add the powdered sugar one cup at a time and mix until creamy.
Now add the milk 1 tablespoon at a time until you have the correct consistency.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Chocolate Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
You are now ready to add your The Best Chocolate Buttercream Frosting to your favorite baked goods!
Pin this delicious The Best Chocolate Buttercream Frosting for later.
That’s all there is to it … you now have a batch of the Best Chocolate Buttercream Frosting you have ever tasted! Smooth, creamy and delicious! Our Best Chocolate Buttercream Frosting is great on cakes, cupcakes, brownies … anything you can think of that would taste better with Chocolate Frosting on it. Enjoy!
More Recipes With Frosting
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!