Best Ever Chocolate Buttercream Frosting

Name: Best Ever Chocolate Buttercream Frosting
Prep time: 10 min
Cook time: 5 min
Yield: 3 cups
Ingredients: 1/2 cup cold heavy cream; 4 ounces (113 grams) finely chopped semisweet chocolate; 3 sticks (340 grams) unsalted butter; 2 cups (250 grams) organic powdered sugar; 1 cup (85 grams) high-fat Dutch cocoa powder; 2 teaspoons vanilla extract; 1/4 teaspoon fine sea salt

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5.0

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
3 cups
Course
Dessert
Cuisine
American

Best Ever Chocolate Buttercream Frosting

Iris Warren

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Best Ever Chocolate Buttercream Frosting is an easy American buttercream style recipe with two SECRET ingredients and one surprise technique to make the richest, creamiest, smoothest, and most chocolaty buttercream ever.

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Ingredients

Servings

1/2 cup cold heavy cream
4 ounces (113 grams) finely chopped semisweet chocolate (don't use chocolate chips)
3 sticks (340 grams) unsalted butter, at a cool room temperature
2 cups (250 grams) organic powdered sugar, sifted
1 cup (85 grams) high-fat Dutch cocoa powder, sifted
2 teaspoons vanilla extract
1/4 teaspoon fine sea salt

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Instructions

In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the sides and bottom of the bowl as needed.
Reduce speed to medium-low and add the cooled chocolate ganache mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.

Notes

This recipe makes enough frosting for a two layer 8-inch cake or to generously frost 12 cupcakes. Recipe from the amazing Stella Parks via Serious Eats.