Easy Chocolate Buttercream

chocolate buttercream on a stand mixer whisk

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.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 179kcal

Author Meghan

Ingredients

10 tablespoons salted butter 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%.
10 tablespoons salted butter
Add powdered sugar and salt, and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
1 cup powdered sugar, 1 pinch table salt
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.
1 ½ teaspoons vanilla extract
Reduce speed to low and gradually add the melted and cooled chocolate.
4 ounces semisweet or bittersweet 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.

Notes

This recipe makes enough buttercream to frost 12 cupcakes or a 1-layer cake; double this recipe for a 2-layer cake or if you would like to frost your cupcakes with more frosting using a decorative piping tip.

Source: Adapted from the America's Test Kitchen Complete TV Show Cookbook

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