Easy Chocolate Buttercream can be made in just minutes and is a perfect silky buttercream that can be used for cakes, cupcakes or cake pops.
My go to buttercream for cake decorating is Easy Vanilla Buttercream. When making Apple Cake Pops for my daughter's Snow White Birthday Party, I needed some chocolate buttercream, so I used this variation of that recipe.
The powdered sugar is reduced, cream is eliminated, and melted and cooled chocolate is added.
The result is a light colored chocolate buttercream that is perfect for decorating cakes, cupcakes or even using to bind the cake in cake pops.
Ingredients
- Butter
- Powdered sugar
- Vanilla extract
- Salt
- Semisweet or bittersweet chocolate
Melt the Chocolate
Melt the chocolate in the top of double boiler or by microwaving at 50% power in 30-second intervals. Set aside to cool.
Make the Buttercream
Beat the butter in a stand mixer until smooth. If using a hand mixer, increase the mixing times.
Add the powdered sugar and salt at medium-low speed until most of the sugar is moistened.
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla extract, and beat at medium speed until incorporated, about 10 seconds.
Reduce speed to low and gradually add the melted and cooled chocolate.
Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Storage
Use immediately or store in refrigerator. If refrigerated, allow frosting to come to room temperature before use.
Gluten Free Option
This recipe is naturally gluten free.
📖 Recipe
Easy Chocolate Buttercream
Ingredients
- 10 tablespoons butter (1 ½ sticks, softened)
- 1 cup powdered sugar
- 1 pinch table salt
- 1 ½ teaspoons vanilla extract
- 4 ounces semisweet or bittersweet chocolate (melted and cooled)
Instructions
- In standing mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. NOTE: if using a hand-held mixer, increase mixing times by at least 50%.
- Add powdered sugar and salt, and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
- Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla extract, and beat at medium speed until incorporated, about 10 seconds.
- Reduce speed to low and gradually add the melted and cooled chocolate.
- Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
- Use immediately or store in refrigerator. If refrigerated, allow frosting to come to room temperature before use.
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