This simple Chocolate Buttercream Frosting recipe is sinfully delicious! It comes out perfectly smooth, creamy and fudge-y every time!
Chocolate Buttercream Frosting
I have been searching everywhere for the perfect Chocolate Buttercream Frosting, and I have finally nailed it. I tried so many recipes and there was always something wrong. Either it was too gritty, too sweet, too runny, or not pipe-able – or sometimes a combination! Then I found this recipe from fellow food blogger, Veena Azmanov. It was PERFECT! So smooth, so creamy, and perfectly chocolate-y and fudge-y. I am never using another recipe again! Thanks, Veena! I love using this recipe to frost these Ice Cream Cone Cupcakes, these Easy Filled Cupcakes, and our Cut Out Sugar Cookies!
The Secret Ingredient
Most buttercream recipes have the same main ingredients: butter, cocoa powder, milk, vanilla, powdered sugar, and salt. The problem I encountered most was the frosting being too gritty. I would try to add more liquid to balance it out and then the frosting would be too runny. However, this Chocolate Buttercream Frosting recipe uses melted chocolate instead of cocoa powder. It makes all the difference! Plus, you can use different kinds of melted chocolate for different flavor profiles. I used semi-sweet for this recipe, but you can use dark, milk, or even white chocolate!
How to Store Chocolate Buttercream Frosting
If you are planning to use your frosting in the next few days, you can keep it in the fridge in an airtight container. You can also keep it in the freezer for up to three months. To thaw from the fridge, place the container on the counter until it comes to room temperature. To thaw from the freezer, place the frosting in the fridge overnight and then place on the counter until it comes to room temperature.
How to Make Chocolate Buttercream Frosting
Ingredients
- 1 cup butter softened to room temperature
- 1/4 cup whipping cream
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
- 1 cup baking chocolate or chocolate chips I used semi-sweet
Instructions
- Place the butter in the bowl of a stand mixer. Whip 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. 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.
Equipment
- stand mixer or hand mixer
