Easy Chocolate Buttercream Frosting
User Reviews
5
Easy Chocolate Buttercream Frosting
Description
Starting with room temperature unsalted butter whipped until light and fluffy, the frosting base incorporates whipping cream, salt, and vanilla extract to build flavor and creaminess. Powdered sugar is added gradually, ensuring smooth incorporation and achieving almost stiff peaks that help the frosting hold shape. Melted semi-sweet chocolate, cooled to a pourable but not hardened state, is then folded in to provide the chocolate flavor and smooth texture characteristic of chocolate buttercream. The frosting is balanced between sweet and rich, with a silky final consistency.
This chocolate buttercream pairs well with a variety of cakes or cupcakes, providing a classic chocolate topping that is neither too thick nor too runny. Adjusting powdered sugar amount or adding a little milk can control frosting consistency as needed. It is suitable for spreading or piping for decorative purposes.
The recipe yields about 4 cups of frosting, sufficient for approximately 24 cupcakes, and can be refrigerated briefly if needed, then whipped again before use.
Ingredients
- 1 cup butter softened to room temperature, unsalted
- 1/4 cup whipping cream
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
- 1 cup baking chocolate I used semi-sweet, or chocolate chips
Instructions
- Place the butter in the bowl of a stand mixer. Whip on high speed for 1-2 minutes, or until the butter is light and fluffy. Then add whipping cream, salt, and vanilla. Mix until combined. Add powdered sugar 1 cup at a time. Start at a low speed until the sugar is incorporated and then increase the speed as needed. Mix until fully combined and the mixture forms almost stiff peaks.
- Melt the chocolate by placing it in a microwave-safe dish and microwaving it in 30 second intervals until it is melted. Stir extremely well between each interval.
- Allow the chocolate to cool, but not so much that it hardens again. Add to the frosting mixture and stir until combined.
Notes
- This recipe makes about 4 cups of frosting, enough for 24 cupcakes.
- If the frosting is too thin, add more powdered sugar to thicken it.
- If too thick, add a small amount of milk to loosen the consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 119mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 245IU | 5% |
| 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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