Chocolate Buttercream Frosting
User Reviews
5
Chocolate Buttercream Frosting
Description
This frosting starts by beating butter until creamy, then gradually incorporating powdered sugar and cocoa powder with vanilla and salt. Heavy cream is added a tablespoon at a time, with increasing mixer speed to whip into a fluffy, pipe-able consistency. The espresso powder enhances the chocolate taste subtly without adding coffee flavor.
The frosting is suitable for immediate application on cakes or cupcakes. It produces a rich but smooth chocolate icing that holds shape well for decorations or smooth finishes.
Variants of cocoa powder (natural unsweetened or Dutch processed) can be used depending on preference for flavor and color intensity. The recipe can be prepared ahead and stored properly to retain consistency. Additionally, it serves well under fondant coverings.
Ingredients
- 1 cup butter softened to room temperature, unsalted
- 3 ½ cups powdered sugar
- ⅔ cup cocoa powder
- 1 ½ teaspoon vanilla extract
- ⅛-¼ teaspoon salt
- 3-4 Tablespoons heavy cream plus more as needed, or milk
- espresso powder pinch
Instructions
- Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth. Scrape the sides and bottom of the bowl.
- Add 2 cups (250g) of powdered sugar, cocoa powder, vanilla extract, ⅛ teaspoon salt, and 3 Tablespoons of heavy cream and turn mixer to low speed. Stir until well-combined.
- Gradually (with mixer on low-speed) add remaining powdered sugar. The icing may appear pretty dry, this is OK.
- Add remaining heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip each Tablespoon of cream into the batter. Add additional tablespoons of cream until a smooth, pipe-able consistency is reached.
- I recommend piping icing over your cupcakes or frosting your cake immediately. See notes in the post on how to store buttercream and use at a later date.
Notes
- Natural unsweetened or Dutch processed cocoa powder can be used for different flavor profiles.
- Prepare the frosting in advance and store for later use; it maintains quality if kept properly.
- This buttercream works well under fondant coverings for decorated cakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1serving (1/12th) | |
| Calories | 297kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 29mg | 1% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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