One of the best, fluffiest chocolate buttercream frosting to unfold on cupcakes, desserts, or anything you may consider! This one is made with cocoa powder, so it is so easy to make with pantry staples. It pipes like a dream, and holds its form. Learn on for ideas and methods to take advantage of excellent chocolate frosting.
I do not suppose I’ve had a dessert take a look at me the best way this cupcake seems at me. That swirly, twirly pile of silky easy chocolate buttercream with colourful sprinkles on high is aware of that it could make all my goals come true. If you happen to’re questioning, the cupcake pictured is my eggless chocolate cupcake recipe. However as we speak, we’re simply speaking in regards to the frosting!
I usually need chocolate frosting for a numerous variety of desserts, however the considered chopping and melting fickle chocolate stops me each time. Enter this model, made with cocoa powder! You need to completely purchase the richest, darkest cocoa powder you’ll find. I like Valrhona model, and I additionally like a Dutch processed cocoa powder, for its wealthy coloration.
This recipe will frost one dozen cupcakes or one 8-inch two layer cake. Be at liberty to scale it up or down, as wanted. That’s the reason the recipe is listed in metric measurements and U.S. cups and spoons for you.
Methods to Use Chocolate Buttercream:
Methods to Make Chocolate Buttercream Frosting:
An important factor when making this recipe is to have the butter at room temperature. This implies open the wrapper, and let the butter sit, uncovered to the air, for about 30-60 minutes. Room temperature means you may press a finger into it and go away an indention, however not so smooth that your fingers go throughout the stick.
You additionally want a hand mixer to make this recipe. Right here is the one I’ve had for almost a decade, and it by no means lets me down. You may make this completely by hand and use a whisk, however will probably be a variety of work.
- Unsalted Butter. One entire stick of unsalted butter, softened at room temperature for 30-60 minutes.
- Powdered Sugar. Additionally known as confectioner’s sugar or 10x sugar.
- Vanilla. Sure, chocolate desserts nonetheless want vanilla extract to be well-balanced and scrumptious.
- Cocoa Powder. The richer, the higher. Dutch-processed cocoa powder gives you the darkest coloration frosting.
- Milk or Cream. Technically, you should utilize any liquid right here to easy issues out and produce every little thing collectively. Heavy cream makes absolutely the fluffiest frosting, however common milk or perhaps a splash of coconut milk works right here, too. I am not shy to confess that chocolate milk is nice right here, too!
- Collect all substances to make the chocolate buttercream, and guarantee your butter is softened. Place the butter, powdered sugar, and vanilla in a mixing bowl.
2. Beat this along with an electrical mixer till mild and fluffy.
3. Now, add the cocoa powder and a splash of milk or heavy cream (your alternative), and start to beat every little thing collectively. Maintain the dairy product close by, as a result of you might want so as to add extra to make every little thing easy and creamy. Nevertheless, do not add an excessive amount of, or the frosting will not maintain its form when piped. Begin with as little liquid as potential.
4. Can we please simply admire how wealthy and creamy this frosting seems? Scoop it right into a piping bag, and get to work adorning desserts, cupcakes, cookies and even brownies.
When buttercream is grainy, it is normally due to 3 causes: the temperature of the butter, the powdered sugar being lumpy, or the period of time spent beating the combination. So, make sure that the butter is SOFT, and sift your powdered sugar. If you happen to’re studying this with a bowl of grainy buttercream, don’t fret–turn the mixer again on and beat for just a few extra minutes to make it easy.
You might need added an excessive amount of cream or milk, or your butter may be overly smooth or melted. Place it within the fridge for 10-Quarter-hour, after which beat once more. You may as well place ⅓ of the buttercream within the freezer for five minutes, after which beat it again into the remainder of the buttercream. That is the quickest option to repair melty, runny buttercream.
Fortunately, YES! We are able to sit on the sofa and eat it by the spoonful as a result of it is gluten free. Or, sandwich it between two of my gluten free chocolate chip cookies!
Sure, and I do that so usually! I really like having buttercream within the freezer, as a result of it saves me a lot time! Simply scoop it right into a freezer bag, squeeze as a lot air out as potential, and freeze for as much as 3 months. To make use of, defrost in a single day within the fridge, after which transfer it to a bowl to totally defrost earlier than beating and utilizing. Sure, it must be overwhelmed once more earlier than utilizing.
If you happen to’re searching for a model with out chocolate, strive my vanilla buttercream recipe.
- 8 tablespoons (4 ounces) unsalted butter, softened at room temperature
- 1 ½ cups (150 grams) powdered sugar, sifted
- ½ teaspoon vanilla extract
- 4 tablespoons (28 grams) unsweetened cocoa powder
- splash of heavy cream of milk, as essential
Unsalted Butter: One entire stick (4 ounces/ 113 grams) of unsalted butter, softened at room temperature for 30-60 minutes.
Powdered Sugar: Sift for finest outcomes; additionally known as confectioner’s sugar or 10x sugar.
Vanilla: Pure vanilla extract.
Cocoa Powder: The richer, the darker and the extra expnsive, the higher. Dutch-processed cocoa powder gives you the darkest coloration frosting.
Milk or Cream: You should use any liquid right here to easy issues out and produce the frosting collectively. Heavy cream makes absolutely the fluffiest frosting. Milk and even coconut milk work nicely, too.
Quantity Per Serving:
Energy: 183Complete Fats: 17gSaturated Fats: 11gTrans Fats: 1gUnsaturated Fats: 5gLdl cholesterol: 47mgSodium: 142mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g