This creamy chocolate buttercream frosting has the perfect balance of sweet, salty and CHOCOLATE! You’ll love using this frosting for cupcakes cakes and macarons.
A great chocolate buttercream that will become your go to icing for many indulgent desserts. You can add vanilla and espresso for some added depth of flavor if desired.
Does chocolate buttercream frosting need to be refrigerated?
- Chocolate buttercream frosting can be left at room temperature for 1-2 days if covered.
- You should refrigerate the frosting if storing for a longer period of time.
- Chilled frosting will keep in a sealed container for about a week.
- To use a chilled frosting, bring to room temperature and then give a quick whip to restore consistency. A small amount of milk or cream may be added if needed.
How do you make fluffy chocolate icing?
Whipping the butter and sugar together on a medium speed for about 5-7 minutes will incorporate more air into the mixture and give you a fluffier frosting.
For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. Both use whipped egg whites to create a light and fluffy frosting. Mix in 1/2 cup of melted and cooled dark chocolate and a teaspoon of espresso powder for an amazing fluffy chocolate icing.
Steps to Make Chocolate Frosting
How do you make chocolate buttercream?
- Cream the room temperature butter in a stand mixer with a paddle attachment. A hand mixer will work fine too.
- Once your butter is nice and creamed up, pour in the salt.
- Sift out and add the cocoa powder, then mix until incorporated. Sifting can prevent lumps from clogging piping tips and improve the consistency.
- Make sure to scrape the sides and bottom of the bowl down and mix until homogenous.
- The confectioners sugar should be added in batches while the stand mixer is running on low. I recommend sifting your confectioners sugar before adding it to the stand mixer, especially if you are going to be using this buttercream for decorating.
- Mix until it’s nice and creamy. You can add the optional coffee and or vanilla in at this point. Pour the cream in a tablespoon at a time until a desired consistency is reached. Whip the buttercream up right before use as it tends to loose it’s consistency over time.
If you’ve tried this chocolate buttercream frosting then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Buttercream Frosting
- 1 1/2 - 2 lbs confectioner's sugar 680g
- 1 1/2 cups unsalted butter 339g, room temperature
- 1/2 cup cocoa powder 50g
- 3/4 tsp salt 4g
- 2 tsp coffee 10mL, optional
- 1 1/2 tsp vanilla 7mL, optional
- splash heavy whipping cream
- Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer) Add the salt.
- Mix in the cocoa powder on low speed.
- Slowly beat in the confectioner’s sugar in batches.
- You may add the optional vanilla and coffee at this step.
- Add the splash of cream.
- Mix until you have a fluffy, even consistency.
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