Chocolate Buttercream Recipe

This chocolate buttercream is light, fluffy,
and decadent. The perfect match for chocolate cupcakes. Buttercream is pretty simple but there are
definitely some tips and tricks that make an okay buttercream turn into one of the most
delicious things you’ve ever tasted. I’ve shared with you how to make perfect
vanilla buttercream and ever since I’ve had constant questions about how to make it
chocolate flavoured. To make the chocolate buttercream it starts
off like the vanilla buttercream. You’ll need one cup or 2 stick of room temperature
butter. It’s very important that your butter is
at room temperature, if it’s straight out of the fridge there is no way you’ll be
able to cream it so just remove it about an hour or so before your ready to get started. Place your butter in the bowl of a stand mixer
or a large bowl if you are using a hand mixer. Mix on medium speed first, before increasing
it to high speed for about 5 minutes or until the butter is pale, and has almost doubled
in volume. You’ll need to use a stand mixer or a hand
mixer for this recipe. If you do try to make the chocolate buttercream
by hand it’s almost impossible to get the light and fluffy texture as you would need
to be whipping the butter for hours. If you would like the full recipe for this
chocolate buttercream it will be on my website as well as the full measurements listed in
the description box below. Make sure to subscribe to my channel and take
a look at my other buttercream recipes. Make sure to use a spatula a few times to
scrape down the sides of the bowl so there is nothing getting stuck. One question I get often with buttercream
is do I need to use unsalted or salted butter for this recipe. In my opinion use whichever you have on hand. I almost always have salted butter so that’s
what I use. You don’t get a salty taste to the buttercream,
there is so much sugar that overpowers any salt so it just helps to balance out the flavour. When your butter is incredibly light a fluffy
it’s time for the sugar. You need to use icing sugar for this recipe,
it is also known as powdered sugar or confectioners sugar depending on where you live in the world. They are all the same ingredient, just make
sure your not using regular granulated sugar as this won’t work. You’ll need 5 cups or 625 grams which may
seem like a lot but you will need this much. Vanilla buttercream only needs 3 cups but
as we’re adding cocoa powder to this recipe the extra sugar helps to balance out the sweetness
and take away any bitter flavour from the cocoa powder. It’s easiest to add your sugar in thirds,
so it incorporates faster and you don’t end up losing half of it outside the bowl. Mix on low speed first until it is mostly
incorporated before turning the mixer up higher. When are are ready to add the last lot of
sugar to the bowl also add the half cup of cocoa powder. Just regular unsweetened works best here. Mix the last of the sugar and cocoa powder
on low speed until it is mostly incorporated. It should be extremely thick and not resemble
much like buttercream but we’ve still got another ingredient to add. You might be wondering why we’re not using
real chocolate in this recipe. The simple reason for this is I’ve tried
both ways and you don’t get much of a difference using real chocolate. The cocoa powder carries so much flavour and
this buttercream already has the perfect texture so there really is no need for real chocolate. If you disagree, try this recipe and let me
know your thoughts afterwards. Turn your mixer on to low and stream in about
half a cup of milk or cream. I usually use milk but cream works too. You may need more than this but just start
off with half a cup first and check the consistency. As the milk or cream is incorporated your
buttercream should loosen up and start to look light and fluffy. Add more milk if it’s still too thick but
just a dash at a time. Give the bowl another scrap down to get all
of sugar and butter that has stuck to the sides and add touch of vanilla essence, and
mix it on medium speed for another few minutes. Even though this is chocolate buttercream
the vanilla really deepens the chocolate flavour. You should be left with most softest, fluffiest,
and delicious chocolate buttercream you’ve ever tasted. Perfect for piping over cupcakes or using
to decorate a layer cake. If you have any questions put them in the
comments below and I will get back to you. Let me know if you are going to try this recipe,
I would love to see a picture. Thank you for watching and I will see you
in my next video.

100 thoughts on “Chocolate Buttercream Recipe

  1. Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities for professional tasting icing. Great for vegan friendly.

  2. I made this whole recipe by hand out of spite.

    In the process, I accidentally used all of my powdered sugar

    Wish me good luck explaining to my mom that I had to make this buttercream because the lady on YouTube said it was impossible to do by hand?

  3. I like ur cakes demo. I will try also to try my baking skills in my channel

  4. Whaaa? thank you a lot for the recipe with batter, 'cause, I'm afraid I couldn't find any cream cheese in my country… I like you videos so much???

  5. I love a rich chocolate buttercream icing…the last few batches I have tried J. Brandt brand chocolate liqueur and the same brand of their coffee liqueur  ..I've been afraid to try either not wanting an alcohol taste in my icing…neither are expensive and both are excellent…

  6. I made it and I added the butter and mixed it up and then added the the powder auger and it all clumped up and runed the whole thing what do I do next time?

  7. Haven't tried this particular recipe yet but I know I'm gonna like it more than the stuff they put on store bought cakes (too greasy and way too sweet) or the corn syrup stuff they sell in the tubs ? lol

  8. When u didn't know that u had to wait an hour before the butter is in room temp when you're already ready to bake lol ??

  9. OMG!! I Just made this Butter Cream for a chocolate cake I made and it is to die for!! Thank you so much. This is a keeper:))

  10. I am going to try this! Im a beginner so i use to make cakes from store boxes and frosting containers but now im going to try my hand at doing scratch and will def try this!

  11. I found this recepie a tad too sweet, but it worked because my cake was not very sweet. I think 4 cups will also suffice

  12. How many standard sized cupcakes can I frost with these exact recipe? Considering that I want to pipe it to make roses

  13. Made this recipe to frost a one layer cake and I had TOO MUCH buttercream left over so I suggest u to half the recipe if u want to frost a one layer cake or like a couple of cupcakes
    But it tasted so good i made it with a vanilla cake ❤️❤️❤️

  14. I made this yesterday and it's perfect. Very light in texture and as mentioned before…tastes like melted icecream.

  15. today is my parents' anniversary and i am going to make them a mug cake and use this frosting recipe for the top of it! thank u so much, this is a very easy recipe and i think (and hope) i can accomplish it. thanks again!

  16. I always have the problem that the powdered sugar can be "felt" when eating the buttercream/cake.. I don't know if it's the brand or just the way powdered sugar is in germany 🙁
    is there any chance to first melt the sugar? (e.g. with the butter)

  17. How many servings this for and I’m making cupcakes for a serving of 24 so do I just have to follow this amount

  18. I feel like my cream star melt cause I star see white of milk .. I don’t know maybe cause here is hot I am from Brazil.. and when I finish star decorate cupcake .. I see that maybe should I put cold milk ?? Because I put small quantity of milk cause I prefer more solid cause here it’s really hot .. please tell what I did wrong was the climate or something I get wrong

  19. I need help my butter cream cane out to liquidy and i feel like it was the milk. I think i added to much milk. I need help plz help me

  20. You can also add a small amount of  strong cold coffee. Coffee and chocolate go well together. If you add a lot of coffee, you will get a mocha flavor. You can use dry instant coffee if you choose.

  21. I only had “i cant believe its not butter“ and it didnt whip up the way it would if it were regular butter. User error lol

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