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Close up shot of cupcake with chocolate buttercream lying on its side

My Favourite Chocolate Buttercream Frosting

  • Author: Victoria
  • Prep Time: 15 minutes
  • Cook Time: N/A
  • Total Time: 15 minutes
  • Yield: 12 cupcakes or 1 cake 1x
  • Category: Frosting

Description

This chocolate buttercream frosting is rich, creamy and oh so chocolatey! It is incredibly easy to make and is perfect for decorating cupcakes and cakes. This recipe makes enough frosting for 12 cupcakes or a 20cm round cake. 

Ingredients

Scale
  • 250g (approx. 2 cups) soft icing (confectioner’s) sugar, sifted
  • 1/2 cup (60g) dutch-processed cocoa powder
  • 100g unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons full-cream (whole) milk (approx.)

Instructions

  1. In a medium mixing bowl, sift together the icing sugar and cocoa powder. Set aside.
  2. In a stand mixer fitted with the paddle attachment or in a large mixing bowl if using handheld beaters, beat the butter until pale and creamy (approximately 1 to 2 minutes).
  3. To the butter, add a third of the icing sugar/cocoa mixture, half of the milk, vanilla extract and salt. Beat until well combined. Using a spatula, scrape down the sides of the mixing bowl as necessary (see note 1).
  4. Add another third of the icing sugar/cocoa mixture and the remaining milk and beat until well combined. 
  5. Add the remaining icing sugar/cocoa mixture and beat for approximately 2 to 3 minutes until light and fluffy and a spreadable consistency. If the frosting is too dry, add a little more milk, a tablespoon at a time until you get the right consistency. Similarly, if the frosting is too wet add extra sifted icing sugar, again, a tablespoon at a time.
  6. The frosting is ready to use straight away. If not using right away, store the frosting in an airtight container in the refrigerator for up to 3 days (see note 2). 

Notes

  1. Scraping down the sides of the bowl: If you are using a stand mixer, make sure to scrape all the way to the bottom of the bowl (directly underneath the paddle) to make sure all the butter is incorporated into the frosting. If the butter isn’t incorporated fully you will end up with chunks of butter throughout the frosting – not ideal!
  2. Making the buttercream in advance: When ready to use, remove the buttercream from the fridge and allow it to come to room temperature. Using a stand mixer or handheld mixer, beat the frosting until it returns to a light and fluffy texture.
  3. Freezing: The frosting can be frozen in a freezer safe container for 2 to 3 months. Allow it to defrost in the fridge overnight then follow the instructions in note 1.

Keywords: Buttercream, Frosting, Chocolate Frosting

Find it online: https://marbleandwhisk.com/my-favourite-chocolate-buttercream-frosting/