Silky Smooth Chocolate Buttercream

This Classic Chocolate Buttercream will take any cake to the next level! Its rich, creamy texture combined with the deep, luscious flavor of quality dark chocolate makes it completely irresistible. Whether you’re a seasoned baker or just getting started, this easy chocolate buttercream is a must-have in your frosting repertoire.

Made with real melted chocolate, this chocolate buttercream recipe is full of velvety texture and delicious flavor. It’s not just about the taste, though; this chocolate buttercream’s smooth consistency and ability to hold intricate piping designs make it a favorite for decorating beautiful, mouth-watering cakes.

Melting the Chocolate

The chocolate for this buttercream should ideally be melted in the microwave. Some people prefer to melt chocolate over a double broiler (bain marié), but the steam can actually damage the chocolate, so it’s best avoided. I recommend melting two-thirds of the chocolate in a small bowl in the microwave. Remember to stir occasionally to prevent burning. Then stir in the remaining one-third of the chocolate into the melted chocolate until it melts completely. This method cools the chocolate and tempers it perfectly, ready for the buttercream.

Whipping the Buttercream

When whipping buttercream, it’s important that your butter is room temperature and soft. Otherwise, it can’t be whipped up fluffy. I recommend using a stand mixer, but you can also use an hand mixer.

Whip the butter together with vanilla until it becomes fluffy. Then gradually add powdered sugar and milk, a little at a time. This is crucial to ensure that the powdered sugar is fully incorporated. Use a spatula to scrape down the sides of the bowl occasionally to make sure everything gets mixed in. Finally, add the melted chocolate.

Adjusting the Consistency of the Chocolate Buttercream

The chocolate buttercream needs to have the perfect consistency if it’s going to be piped with a piping bag and tip. It shouldn’t be too hard, but it also shouldn’t be too runny, as it needs to hold its shape. You can test if your buttercream has the right consistency by doing the spoon test: the consistency is perfect when the buttercream slowly slides off a spoon dipped into it.

If your buttercream is too thick, you can thin it by adding a little more milk. If it’s too thin, you can add a bit more powdered sugar to thicken it. This way, you can adjust the consistency to your liking.

Recipe

Classic Chocolate Buttercream

No ratings yet

This easy chocolate buttercream has a delicious velvety texture. It's made with dark chocolate for the best chocolate flavor.

Yield: 6 dl*

Udskriv Pin GemGemt!

Ingredients

1x2x3x

• 80 g salted butter (softened)
• 1 tsp vanilla
• 8 dl powdered sugar (approx.)
• 3-4 tbsp milk
• 50 g dark chocolate
• 25 g dark chocolate

Jeg er i køkkenet,hold skærmen tændt.

Instructions

• Start by whipping the butter with vanilla in a stand mixer or with a hand mixer until it’s fluffy. Gradually add powdered sugar and milk, alternating between the two while mixing.
  80 g salted butter, 1 tsp vanilla, 8 dl powdered sugar, 3-4 tbsp milk
• Chop the dark chocolate into small pieces or use chocolate chips. Melt 50 g dark chocolate in a small bowl in the microwave, stirring occasionally to prevent it from burning. Once melted, add the remaining 25 g dark chocolate and stir until there are no lumps in the mixture.
  50 g dark chocolate, 25 g dark chocolate
• Pour the melted chocolate into the buttercream and mix until the chocolate is evenly incorporated and the buttercream turns a lovely light brown color.
• If needed, feel free to add more powdered sugar or milk to achieve your desired consistency.

Notes

*One batch of this recipe yields about 6 deciliters / 550 grams / 2 1/2 cups of buttercream. That’s enough to pipe with a star tip on 12-14 cupcakes, just like in the pictures! Enjoy your baking!

RATE THE RECIPE

Tag @bageglad på Instagram så jeg kan se og dele det du har lavet!

• Total31.6K
•  2.4K
•  23.4K
•  5.7K