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 Buttercream
How do you make chocolate buttercream?
- Cream the room temperature butter. I use a stand mixer fitted with a paddle attachment but an hand mixer woks fine too.
- Add the salt.
- Add cocoa powder and mix until incorporated. Sifting can prevent lumps from clogging piping tips and improve consistency.
- Scrape bowl down and mix until homogenous.
- Confectioners sugar should be added in batches. Sifting is recommended if you’ll be using piping tips.
- Mix until creamy. Add cream a tablespoon at a time until desired consistency is reached. Whip right before use as buttercream tends to loose 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
An easy recipe for a deliciously decadent chocolate buttercream.
- 1 lb confectioner's sugar 454g
- 1 cup unsalted butter 225g, room temperature
- 3 tbsp heavy whipping cream 45mL
- 1/2 cup cocoa powder 50g
- 1 tsp vanilla 5mL, optional
- 1 tsp espresso 5mL, optional
- 3/4 tsp salt
Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer) Add the salt.
- Beat in the confectioner’s sugar slowly.
Add the cream.
Slowly mix in the 1/2 cup of cocoa powder.
You may add the optional vanilla and espresso at this step.
- Mix until you have a fluffy, even consistency.
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