chocolate buttercream frosting 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.
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.
