Chocolate Buttercream Frosting
User Reviews
5.0
153 reviews
Excellent
-
Prep Time
15 mins
-
Servings
12
-
Calories
229 kcal
-
Course
Baked Goods
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Cuisine
American
Chocolate Buttercream Frosting
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Recipe video above. The key to ensuring your buttercream comes out fluffy and smooth (rather than dense and gritty) is to beat, beat, beat and to use the right ratio of butter to icing sugar. Quantity - This makes enough to swirl frosting on 12 cupcakes (see photos in post), to smear on 18 cupcakes, or a single layer 20-22cm / 8-9" cake (like this Chocolate Fudge Cake).For a 2 layer cake, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9" cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 3.75 cups (ie 3 3/4 cups) / 450g.
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Ingredients
- 200g / 3/4 cup unsalted butter, softened
- 2 1/2 cups soft icing sugar / powdered sugar , sifted (Note 1)
- 1/2 cup cocoa powder , unsweetened, preferably Dutch Processed, sifted(Note 3)
- 1/4 cup milk (any)
- 1 tsp vanilla extract (optional)
Instructions
- Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
- Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
- Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
- Add milk and vanilla if using. Beat again for 1 minute on speed 7.
- Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.
Notes
- Icing Sugar - if you are in Australia, get the packets labelled as Soft icing sugar. Not Pure Icing sugar- that's for royal icing, the stuff that goes hard that's used for writing.
- Quantity - This makes enough to swirl frosting on 12 cupcakes (see photo in post) or frost one 22cm / 9" cake (top, sides and filling) a reasonable amount.
- To frost cake more generously, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9" cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 450g / 3.75 cups.
- Dutch Processed cocoa powder is a more intense flavour than normal cocoa powder. So you will get a better chocolate flavour.
- To make this using chocolate instead of cocoa powder, use 75g / 3 oz 70%+ cocoa dark chocolate. Melt and cool, then whisk in at the end.
Nutrition Information
Show Details
Calories
229cal
(11%)
Carbohydrates
27g
(9%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
123mg
(5%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
426IU
(9%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229cal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 123mg | 5% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 426IU | 9% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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