Straightforward Chocolate Buttercream Frosting Recipe

That is my greatest chocolate buttercream frosting recipe! It tastes wealthy, intensely chocolatey, and never too candy, good for truffles, cupcakes, or brownies.

I’m choosy about chocolate frosting, and so many are simply too sugary. This one has the perfect stability of cocoa and sugar, creating a superbly whipped, completely scrumptious frosting that’s good for swooping onto your favourite truffles or piping onto cupcakes.

When you strive it, you’ll wish to use this chocolate buttercream for every little thing. To get you began, I take advantage of it for my simple chocolate cake! For extra frostings, I like the cream cheese frosting on our banana cake!

Key Elements

• Butter: Ensure that it’s at room temperature. The key to nice buttercream is nice butter, so use a model you like! I favor high-fat European butters like Kerrygold or Plugra for a particular deal with, however acquainted manufacturers like Land O’Lakes or Tillamook are unbelievable for this recipe.
• Cocoa Powder: You need unsweetened pure cocoa powder like Ghirardelli or Guittard as these provide the most wealthy pure chocolate taste. Dutch-process cocoa powder is ok, however can have a barely totally different taste.
• Powdered Sugar: Typically known as confectioners’ sugar, its superb, powdery texture whips completely into the butter for a clean end.
• Salt and Vanilla: Don’t skip these! They assist carry out the wealthy, deep taste of the chocolate.
• Buttermilk or Cream: You’ll use this on the very finish to get that good, mild, and fluffy texture. Buttermilk provides a beautiful tang, whereas cream makes the frosting further wealthy. Entire milk works too, however I extremely advocate one of many first two choices.

Discover the complete recipe with measurements under.

Ideas for Making the Greatest Chocolate Buttercream Frosting

Tip 1: Use room temperature butter. That is actually necessary for the very best buttercream. You need your butter to be comfortable to the contact. In case you press a finger into it, the butter ought to smoosh actually simply. I go away my butter on the counter for two hours, or if I’m quick on time, I take advantage of the proof setting of my oven and place the butter in there.

Tip 2: Whisk or sift your cocoa and sugar. To forestall a lumpy buttercream, whisk your cocoa and powdered sugar very well. Higher but, when you have a superb mesh strainer or sifter, use it to sift the 2 components collectively. This makes the cocoa and sugar airier and removes any lumps.

Tip 3: You can also make chocolate buttercream prematurely. One among my favourite issues about American buttercream is which you could retailer it for every week or extra within the fridge and for months within the freezer! Thaw in a single day (if frozen), then go away in your counter for 1 to 2 hours to return again to room temperature. Seize your electrical mixer or stand mixer, then beat it for a minute or two to carry it again to its authentic fluffy texture, and you might be able to frost truffles, chocolate cupcakes, brownies, cookies, and extra!