The best ever chocolate buttercream: rich in chocolate flavor, not overly sweet, and incredibly easy to prepare. It has a silky texture, pipes flawlessly, and best of all – it’s simply delicious!
Why You Will Love This Chocolate Buttercream?
Buttercream that would be easier to make than this one simply does not exist. It’s whipped up in a bowl with a handheld or stand mixer in just a few minutes. The key to success is to start with butter at room temperature (20-23°C / 68-73°C) and whip it thoroughly.
The buttercream is moderately sweet, as it contains only a moderate amount of powdered sugar. Despite this, it remains thick and stable due to the numerous air bubbles trapped inside the butter. Additionally, this buttercream includes melted chocolate, which solidifies at room temperature, contributing to both its stability and flavor.
Where to Use This Chocolate Buttercream?
Because of its stiffness and stability, I primarily use this buttercream for covering and decorating cakes. While it can be used to frost cake layers or cupcakes, keep in mind that it will make your desserts quite heavy and rich since it consists of 50% butter. But if richness is what you are looking for, go for it! This frosting is rich but delicious.
Troubleshooting Chocolate Buttercream
While it’s rare with this type of buttercream a few problems might still occur. If the butter you start with is warmer than 25°C / 77°F, your buttercream may become too soft and not hold its shape well. If this occurs, place the buttercream in the fridge until it firms up slightly. Then, whip it again until it becomes fluffy.
If you start whipping cold butter, your buttercream may curdle. If this happens, place the bowl with the buttercream over a steaming water bath and mix it until it begins to melt on the sides. Then, whip it again until it comes together and becomes light and fluffy.
How to Store Chocolate Buttercream
Store the buttercream in an airtight container in the refrigerator for up to one month, or freeze it for six months or even longer. Before using, let it warm to at least 20°C / 68°F and re-whip it. Whipping cold buttercream may cause it to curdle.
Easy Chocolate Buttercream
The best ever chocolate buttercream: very chocolatey, not too sweet, and super easy to make.
- Prep Time10 min
- Yield~400 g / 14.1 oz
Ingredients
- 200 g / 7 oz unsalted butter (room temperature, 20-23°C / 68-73°C)
- 70 g / 2.5 oz powdered sugar
- 30 g cocoa powder (Dutch-processed)
- 80 g / 2.8 oz dark chocolate (~55%, melted)
- 20 g / 0.7 oz water (boiled and cooled)
- 0.5 tbsp rum (optional)
- ⅛ tsp salt
Directions
Using a handheld or stand mixer, whip the softened butter until it is fluffy and light in color. Be sure to stop the mixer and scrape the sides and bottom of the bowl several times.
Add powdered sugar and cocoa powder to the bowl. Begin mixing at a slow speed, then gradually increase to medium speed. Whip the mixture until everything is well combined. Stop the mixer and scrape the sides and bottom of the bowl a few times throughout the process.
Add melted chocolate, salt, water, and rum to the mixture. Whip it further until everything is fully combined.
If you’re using a stand mixer, switch to the paddle attachment and mix on a low speed for about 5 minutes. This process will help remove large air bubbles and create a smoother buttercream. If you’re using a hand mixer, you can also mix the buttercream by hand with a spatula or spoon, gently pressing it against the edges of the bowl.
Use immediately or store in an airtight container in the refrigerator for up to one month, or freeze for six months. Allow to reach room temperature (20-23°C / 68-73°F) and re-whip before using.
notes
- Water helps to lighten up the buttercream, so don’t skip it. You substitute water with milk, cream, or even cooled coffee if you prefer. It’s best to use boiled water, as it contains fewer bacteria. Never use any hot liquid, it will melt the butter.
- This batch is enough to cover and decorate a 15 cm / 6-inch diameter layer cake or frost at least 12 standard-size cupcakes.
