Best Ever Chocolate Buttercream Frosting
User Reviews
5
Best Ever Chocolate Buttercream Frosting
Description
This frosting recipe starts with simmering cold heavy cream and pouring it over finely chopped semisweet chocolate to create a thickened ganache that is smooth and pourable when cooled. Separately, the butter is creamed with powdered sugar, Dutch cocoa powder, vanilla, and salt until well blended and lighter in texture.
The cooled chocolate ganache is then incorporated gradually into the butter mixture, and the blend is beaten until lightened and creamy, producing a frosting that is rich and silky without being overly dense. The fine texture is well suited to frost two-layer 8-inch cakes or about 12 cupcakes.
The notes mention the source as a Serious Eats recipe by Stella Parks and include the quantity advice for usage, ensuring enough frosting for adequate covering. The use of high-fat Dutch cocoa and avoiding chocolate chips ensure smooth texture and deep flavor.
Ingredients
- 1/2 cup heavy cream cold
- 4 ounces semisweet chocolate don't use chocolate chips, 113 grams, finely chopped
- 3 unsalted butter at a cool room temperature, 340 grams, sticks
- 2 cups powdered sugar sifted, 250 grams, organic
- 1 cup Dutch cocoa powder sifted, 85 grams, high-fat
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt fine sea salt
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 quantity will frost a two-layer 8-inch cake generously or approximately 12 cupcakes.
- Use finely chopped semisweet chocolate rather than chocolate chips for smoother ganache.
User Reviews
Overall Rating
5
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