how to make chocolate buttercream frosting recipe with stepwise photos and a quick video recipe. This easy Chocolate Buttercream Frosting is creamy, fluffy, melt-in-your-mouth soft and is packed with deep chocolate flavor without being overly sweet. The recipe is very very easy to prepare but it just that you have to focus on the beating the cream to get a perfect consistency.
If you are new to the baking world then let me tell you that buttercream is a type of cake icing which usually fill inside the cake or at the top of the cupcakes. Buttercream is mostly used with cupcakes as it tastes great with the cupcakes. But, there are a lot of cake flavors with which buttercream tastes heavenly. Additinationaly, as per the wiki, the mention of buttercream is not older than 1920s but I am 100% sure that buttercream frosting is one of those old recipes.
As the name suggests, Buttercream Is prepared with butter by creaming it with icing sugar. Buttercream is one of my favorite recipes I really like to have this on my cakes. Also, This recipe probably the very first frosting recipe on the blog so I am super excited. Please don’t mind about my buttercream platting/presentation technique 😉
Making of buttercream is a very easy process. You just need to beat the butter until fluffy and smooth. Here, YOu can not do it with your hands you required an electronic blender to do this job. a spoon of milk is even used to make the buttercream creamier and milk will give instant shine to the buttercream. Let’s move to the recipe now and below are the
reasons to love this chocolate buttercream frosting
- easy to make
- so creamy and mouthwatering
- silky, smooth, perfectly sweet
- soooo easy to pipe
- super fun to whip up
- made with the simple and whole ingredients you love
- your soon to be favorite easy chocolate frosting recipe
- great on, well… cupcakes! And everything else
check the chocolate cupcakes recipe here.
how to make a chocolate buttercream frosting recipe?
Place the butter in a mixing bowl. whisk the butter until creamy, light and fluffy – about 3 to 5 minutes on medium-high speed.
Add powdered(icing sugar) slowly and keep whisking on the medium speed.
add milk at this stage and keep whisking.
also, add cocoa powder.At this stage, you can even add few drops of vanilla essence
Turn on the mixer to medium-high speed and whisk the buttercream for a further 3 – 5 minutes, until the buttercream is light, fluffy and creamy.
Use the chocolate frosting as needed. You can store it, covered, in the fridge if required, but allow the buttercream to thaw slightly and then whisk/paddle beat the frosting again until creamy and fluffy.
chocolate buttercream frosting recipe
Ingredients
- 200 gm unsalted butter
- 2-3 tbsp cocoa powder
- 1 to 1.5 cup powdered sugar(icing sugar)
- 2 tbsp milk
- few drops of vanilla essence, optional
Instructions
- Place the butter in a mixing bowl. whisk the butter until creamy, light and fluffy – about 3 to 5 minutes on medium-high speed.
- Add powdered(icing sugar) slowly and keep whisking on the medium speed.
- add milk at this stage and keep whisking.
- also, add cocoa powder. At this stage, you can even add few drops of vanilla essence.
- Turn on the mixer to medium-high speed and whisk the buttercream for a further 3 – 5 minutes, until the buttercream is light, fluffy and creamy.
- Use the chocolate frosting as needed. You can store it, covered, in the fridge if required, but allow the buttercream to thaw slightly and then whisk/paddle beat the frosting again until creamy and fluffy.
Video
Notes
- Variations
- Mocha buttercream – use 2 tsp of instant coffee that’s dissolved in 1 tbsp of water, and add it to the mix in place of the cocoa powder.
- Jaffa buttercream frosting – add 2 – 3 tsp of orange extract (plus 1 tbsp orange zest if you like too).
- Mexican chocolate buttercream – add 1 tsp ground cinnamon to the frosting. Plus 1/4 tsp cayenne pepper for a spiced version.
- There is no short cut of beating the butter. You have to beat the butter until fluffy. Your butter will get a whitish color after the beating.
- Milk is used to make the butter more creamy and it will help to add the the shine to the butter cream.It is always recommended to use a spoon of milk.It will also help to maintain the consistency of the cream.You can’t skip this.
- Alway, store the cream in airtight container and use as required.
- This cream can stay fresh for 3-4 days. DO NOT STORE MORE THAN THAT.
- you can add a pinch of salt as well. I am not using it.
- You can even use the 1 tbsp more of cocoa powder to get the dark color. but if you are using the unsweetened cocoa powder then adjust the amount of sugar according to your taste.
have a nice day!
This is such a fun ice cream flavor! I love the CHOCOLATE BUTTERCREAM Perfect for Easter!
yeah, absolutely 🙂