Super fluffy Chocolate Frosting made completely from scratch. This gorgeous chocolate buttercream is made using butter, sugar and real dark chocolate. It’s thick and creamy and perfect for frosting cakes and cupcakes.
That right there is THE best chocolate frosting 👆🏻
It’s light, creamy and oh-so-sweet. A super fluffy chocolate buttercream that’s made using REAL dark chocolate, not cocoa powder.
The best part? This fabulous frosting can be made with just 4 ingredients. So come on, let’s create a boatload of real chocolate buttercream.
A good chocolate frosting can make or break a cake or cupcake. 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.
This is the kind of frosting that makes you seriously consider licking the beaters clean. Or just face planting into the entire bowl.
You should even be able to turn the bowl of frosting upside down without losing a drop – similar to whipped cream. Even though it’s whipped, the frosting remains lovely and smooth. You can use this frosting for anything – literally any of your favourite cakes or cupcakes.
And after trying this one, you’ll want to try my White Chocolate Buttercream.
Tips for making the perfect chocolate buttercream
- Temperature is everything. Make sure your butter is at room temperature. Cold butter won’t yield the same results. Your butter needs to be softened so it whips easily. But make sure it’s not too soft or melty by any means. It should be soft to the touch but still hold its shape.
- Beat the butter. The foundation of this chocolate frosting is making sure you beat the butter properly. Take your time and beat your butter until pale and creamy and smooth.
- Sift your sugar. I’m guilty on more than one occasion of not sifting my sugar but if you want the perfect buttercream, you HAVE to sift the sugar. It’ll ensure it’s light, fluffy and mixes well with the butter – no lumps.
- Use your milk sparingly. The perfect buttercream has just the right ratio of butter, sugar and milk. Too much milk will make your buttercream too wet and runny, while too little, will make it too thick. Add a tablespoon at a time to ensure the correct consistency.
- Use good quality dark chocolate. Melted chocolate make this chocolate frosting taste AMAZING. Just make sure you use good quality dark chocolate. You’ll need to melt it before adding it to your buttercream. Make sure your chocolate is melted and smooth, but not hot. If it is a bit hot, just leave it for a minute or two to cool down.
- Don’t over beat the frosting. Once you add the chocolate, beat only until the frosting is melted and smooth – don’t over mix.
Is chocolate buttercream gluten free?
- Yes, as long as you use gluten free dark chocolate.
How to store chocolate buttercream
- You can store chocolate buttercream in the fridge. If you can’t use the frosting straight away, place in an airtight container in the fridge or place straight in your piping bag and tie the ends with plastic bands. You need to try and protect your buttercream from air.
- To use refrigerated buttercream, you need take it out of the fridge and leave it on the bench for a few hours to thaw. Once it reaches room temperature, you can regain the smooth consistency by beating it briefly again with an electric mixer.
Homemade chocolate buttercream made using REAL dark chocolate.
- 345 grams (1 and 1/2 cups or 3 sticks) butter, softened
- 625 grams (5 cups) icing sugar or powdered sugar, sifted
- 2 tablespoons full fat or whole milk, room temperature
- 200 grams (1 and 1/3 cup) good quality dark chocolate*, roughly broken into pieces
- Place butter in a large mixing bowl and beat with an electric mixer on medium speed for approximately 4 minutes (use a timer).
- Once the butter is very pale and creamy, add half the 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 beat on slow until the sugar is incorporated before turning up to medium for another two minutes.
- Meanwhile melt the chocolate in the microwave, stirring every 20 seconds, until just melted. Make sure the chocolate is smooth and melted but not hot. If it’s warm to the touch, leave to cool slightly.
- Add melted chocolate to the buttercream mixture and mix briefly until the chocolate is completely mixed through. Use to frosting cake or cupcakes.
*Chocolate: I recommend using a block of dark or semi-sweet chocolate, around 45-70% cocoa. I usually use Nestle Plaistowe dark chocolate.
Mixing: To ensure frosting is nice and fluffy, use a timer and actually beat the butter for the suggested time.
Thickness: If your frosting is too thick to spread, add an extra tablespoon of milk.
Storage: You can make this frosting ahead of time and store it in the fridge. When you are ready to use it, bring it back to room temperature. Then add a tablespoon of milk and beat it briefly using an electric mixer on low speed or mix with a spatula until smooth and creamy again.
This recipe was first published on Sweetest Menu in August 2015.