Perfect Chocolate Buttercream

Buttercream is a common and easy-to-make frosting that’s often used as the filling in chocolate cake. It uses granulated sugar, egg yolks, butter and vanilla extract to create a smooth dessert topping or filling for cakes.

“old fashioned chocolate buttercream frosting” is a type of frosting that has been around for a long time. It is a simple and easy to make recipe that uses only four ingredients. The recipe calls for cocoa powder, butter, sugar, and milk.

CHOCO’CLOCK is arrived! This simple chocolate buttercream is smooth, rich, and chocolate-y, making it ideal for icing cakes and cupcakes. This chocolate icing is to die for!

Chocolate Buttercream to Die For

Hello, hello, hello, hello, hello, hello, hello, hello, hello, hello, hello, hello Do you have any idea what time it is? Bbs, it’s CHOCO’CLOCK. Happy icing! Chocolate Edition on Friday. We’re here with another must-have for every baker’s recipe collection: chocolate buttercream. This chocolate frosting is made with just 6 ingredients, takes only a few minutes to prepare, and is the ideal compliment to all of your favorite cakes, cupcakes, cookies, or eaten straight from the spoon.

This chocolate frosting has a smooth touch to it. It’s light, fluffy, and oh-so-chocolatey… I mean, just thinking about it makes me salivate. It’s a wonderful chocolate cloud, and you have to try it for yourself, people.

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To prepare chocolate frosting, you’ll need the following ingredients.

Chocolate buttercream requires just a few basic ingredients that you most likely already have on hand. With such a small number of components, the quality of each ingredient is critical:

  • Unsalted butter is preferred since it allows you to manage the quantity of salt in your frosting. It’s critical to use excellent butter in this frosting, as it is with all butter cram frostings. Vermont Creamery is a favorite of ours.
  • Make sure you have enough cocoa powder for this chocolate frosting since you’ll need a whole cup! This frosting calls for a nice dutch processed or dark cocoa powder.
  • Confectioners sugar, often known as powdered sugar, is the foundation for most handmade frostings. The icing is sweetened and stiffened with powdered sugar. Simply use extra sugar to thicken this buttercream for decorating or piping harder shapes.
  • Milk or coffee: You’ll only need a little amount of liquid to thin down the frosting and make it smooth and creamy. You may use milk if you want to be a purist, but room temperature coffee will spice things up and improve the chocolate taste!
  • Espresso Powder: Espresso powder, like coffee, will assist to intensify the chocolate taste. This is commonly found in the coffee section of your grocery store.
  • Salt: A sprinkle of salt will assist to balance the taste profile and cut through any extra sweetness.
  • Vanilla Extract: For the greatest results, use a pure vanilla extract.

How do you create chocolate icing?

Feel free to adjust the recipe as required, but these step-by-step images should give you a decent sense of what the frosting should look like at each stage!

1.In the bowl of a stand mixer, beat the room temperature butter using the whisk attachment until creamy.

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2. Beat the cocoa powder into the butter for approximately 2 minutes, or until completely incorporated.

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3. Combine the powdered sugar, vanilla extract, salt, and milk or coffee in a large mixing bowl. For 30 seconds, beat on low speed. Then accelerate to a high speed.

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4. Scrape down the sides of the bowl and whip the frosting until it’s light and frothy.

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5. Fill a piping bag with chocolate frosting or use an offset spatula to frost to your heart’s content!

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Advice on how to make the finest chocolate buttercream you’ve ever had

To create homemade buttercream, you don’t need to be an expert or even a seasoned baker, but following these 5 principles will ensure flawless chocolate frosting every time.

  • Make sure your butter is at room temperature before you start frosting: Using butter that is too warm or too cold can ruin your buttercream. To ensure that the whole stick of butter is nice and soft, we prefer to leave it out for at least 3 hours.
  • When it comes to chocolate desserts, the quality of your cocoa powder or chocolate will make or break the product. Just like you shouldn’t use a low-quality chocolate bar to create brownies, you shouldn’t use a low-quality cocoa powder to make chocolate frosting. Rodelle’s cocoa powder is fantastic!
  • Remember the coffee: If you’re going to use coffee, make sure it’s at room temperature. If your coffee is hot, the butter in the buttercream will melt.
  • A little liquid goes a long way: When adding milk or coffee to your frosting, keep in mind that the tiniest quantity may completely affect the consistency. Always start with a Tablespoon and work your way up.
  • Don’t be scared to go off the beaten path: If your frosting isn’t exactly the correct consistency for your icing, feel free to add extra powdered sugar or liquid to firm or thin it up.

What can you do with chocolate buttercream to make a cake?

I’m not sure about you, but I believe chocolate icing works with just about every dish. It’s great on cupcakes, brownies, layer cakes, cookie bars, and more! Here are a few of our favorites to serve with chocolate buttercream:

That’s all there is to it, love bugs. The most delicious chocolate icing you’ll ever taste! Make sure to savor every last dollop of this decadent chocolate buttercream.

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Print

This smooth, very chocolatey chocolate buttercream is ideal for icing cakes and cupcakes. This chocolate icing is to die for!

  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to cook: 0 minutes
  • 5 minutes in total
  • 2 cup yield 1x
  • Dessert is a category of food.
  • Whipping method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to cook: 0 minutes
  • 5 minutes in total
  • 2 cup yield 1x
  • Dessert is a category of food.
  • Whipping method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to cook: 0 minutes
  • 5 minutes in total
  • 2 cup yield 1x
  • Dessert is a category of food.
  • Whipping method
  • American cuisine

Ingredients

  • 1 cup room temperature unsalted butter
  • a third of a cup of powdered sugar (about 1 lb)
  • 1 cup cocoa powder, unsweetened
  • 2–4 teaspoons of milk
  • a half teaspoon of salt
  • vanilla extract (two tablespoons)
  • a quarter teaspoon of espresso powder

Instructions

  1. In a stand mixer fitted with the whisk attachment, place the room temperature butter. Cream the butter until it is light and fluffy.
  2. Scrape down the sides of the basin and stir in the cocoa powder. Begin by beating at a moderate speed and gradually raise to a high speed until the mixture is homogeneous.
  3. To begin, scrape the bowl clean and add the powdered sugar, vanilla essence, espresso powder, and 3 Tablespoons of milk. Beat on low speed until light and fluffy, then gradually raise to high speed.
  4. If the frosting is too stiff, add a tablespoon of milk at a time. If the frosting is too liquidy, gradually add 1 tablespoon of powdered sugar until it gets the appropriate consistency.
  5. To ice your selected delicacies, transfer the frosting to a piping bag or use an offset spatula.

Chocolate icing, chocolate buttercream, and the greatest chocolate icing

Notes

  1. We also like to use room temperature coffee in this chocolate buttercream to enhance the chocolate taste.
  2. If your frosting is too wet or too dry, add a Tablespoon of powdered sugar or milk at a time until the proper consistency is reached. To prevent overcorrecting your buttercream, start small and work your way up.

The “chocolate frosting without powdered sugar” is a perfect chocolate buttercream. It’s also easy to make and doesn’t require any special equipment.

Frequently Asked Questions

How do you make chocolate buttercream Mary Berry?

A: You whisk it up until light and fluffy. Then you add the butter, icing sugar and cocoa powder to it, stirring in with a wooden spoon or spatula like this. I always use a metal one because they are stiffer than wooden ones which makes them work better as long as you dont scratch the bowl too much!

What is the most delicious buttercream?

A: This depends on what type of buttercream you are talking about. There is the classic Swiss almond from Switzerland, and there is also a chocolate mint crunch that I am going to have to try!

What is the secret to perfect frosting a cake?

A: To make the perfect cake frosting, you need to use a stand mixer with the paddle attachment. You will also need vanilla extract in order to flavor your icing. If that doesnt sound like something you have around or want to buy, no worries! Mix equal parts confectioners sugar and cornstarch together until it becomes a powder then mix that into your butter for an even thicker texture instead.

Related Tags

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