Chocolate Buttercream Frosting Recipe
The creamiest and fluffiest chocolate buttercream frosting that's incredibly versatile. This recipe makes enough to fill and frost an 8 or 9-inch layer cake.
Servings: 10 servings
Calories: 300kcal
Ingredients
- 6 ounces unsweetened (or bittersweet) chocolate , chopped or as chips
- 1 cup unsalted butter or margarine, at room temperature
- 3-4 cups powdered sugar sifted
- 1-2 tablespoons milk or non-dairy milk, as needed
Instructions
- Melt the 6 ounces unsweetened (or bittersweet) chocolate in a heat proof bowl set over simmering water, or melt it in the microwave. Let cool to warm room temperature.
- In a large bowl, using an electric mixer or stand mixer, cream the 1 cup unsalted butter. Beat in the chocolate until combined. Beat in the 3-4 cups powdered sugar, and 1-2 tablespoons milk . Beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes until frosting is light and fluffy.
- If the frosting feels too dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.
Notes
- Use room temperature butter. I like to use very soft butter, and by that I mean butter that can be pressed with a finger with very little give. When the butter is very soft, it will whip easily and create a smooth base for the buttercream.
- Whip the butter well. Start with a base of well-beaten, fluffy butter. This means that you should beat it for about 2-3 minutes, until lighter in color and texture.
- Sift the sugar. My no. 2 tip is to sift the powdered sugar before you beat it into the frosting. This will also help to make the smoothest, creamiest buttercream.
- Beat in sugar slowly. Reduce the mixer speed to low when adding the powdered sugar so that it doesn't create a huge cloud of sugar in your face! I like to add it slowly, too, so that it incorporates well.
- Cool the chocolate slightly. Melt the chocolate first, then allow it to cool for a few minutes (while you whip the butter?) so that it doesn't melt the butter when you add it to the bowl.
- Add sugar to taste. I like less sugar because there's sugar in the chocolate, and I like a less-sweet frosting. However, you can add more or less as you prefer.
- Adjust texture as needed. Honestly, a lot of times when I prepare this recipe, I wing it a bit. As you get more comfortable making buttercream, you will know when you need a little more milk or a little more powdered sugar. If you wish for a thicker frosting, add more sugar. For a very spreadable frosting, add a little more milk.
- Dairy-free. It's easy to make this dairy-free! Use dairy-free chocolate, then your favorite non-dairy butter and non-dairy milk.
Nutrition
Calories: 300kcal