That right there is THE best chocolate frosting. It is light and creamy, sweet but not too sweet, with a delightfully mellow chocolate flavour. So what makes it so special? Well essentially it is a super fluffy chocolate buttercream but It is made using REAL dark chocolate, not cocoa powder.
The butter is whipped to perfection until it forms a thick frosting – just perfect for icing cakes or cupcakes. Oh and did I mention this fabulous frosting can be made with just 4 ingredients? So come on, let’s create a bucketload of real chocolate buttercream!
To achieve that light and fluffy texture it all comes down to the method, really beating your butter until it is pale and creamy, along with the addition of good quality dark chocolate. It’s the kind of frosting that makes you seriously consider licking the beaters clean. It’s stiffness makes it ideal for icing cakes or cupcakes.
You should even be able to turn the bowl of frosting upside down without losing a drop – similar to whipped cream. I used mine on a chocolate layer cake (recipe coming soon). Even though it is whipped, it is remains lovely and smooth.
The Best Chocolate Frosting
A super fluffy chocolate buttercream that is made using REAL dark chocolate, not cocoa powder.
- Yield: Makes enough to generously frost 24 cupcakes, or a 3 or 4 layer cake.
- 345 grams (1 and 1/2 cups or 3 sticks) unsalted butter, softened
- 625 grams (5 cups) icing or powdered sugar, sifted
- 2 tablespoons milk
- 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
- Place your softened butter in a large mixing bowl and beat with an electric mixer on medium speed for approximately 4 minutes (use a timer). Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside to cool.
- Once the butter is very pale and creamy, add in half of the powdered sugar and beat on low until the sugar is incorporated and then beat on medium speed again for a further two minutes. Next, add the rest of the sugar and the milk, and again beat on slow until the sugar is incorporated before turning up to medium for another two minutes.
- Next you will want to add in your melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm at all. Beat until the chocolate is completely mixed through. Spread the buttercream on your cooled cake or cupcakes or pipe using a piping bag. You can keep this buttercream up to 3 days in the fridge.
- Note: To ensure your frosting is nice and fluffy, use a timer and actually beat the butter for the suggested time. That way you won’t be tempted to stop beating earlier.
You can halve the recipe.