How to make Perfect Chocolate Buttercream | Cupcake Jemma


Hello, it’s me, Jemma, and I’m going to show you my recipe for chocolate buttercream, which is so simple and yummy and easy you’re just going to be making it all the time, and potentially just eating it on its own. So you only need four ingredients, and I have got here 300 grams of softened butter, make sure it’s nice and squishy first, and 540 grams of sifted icing sugar, about four tablespoons of milk, and also I have melted some lovely dark chocolate. There’s 180 grams in there, I just melted that over some hot water in a saucepan, so I’m going to start by putting my butter in straight in the Bowl like that, so that’s 300 grams, and I’m just going to pop that on at quite high speed, so medium to high, I’d say for about five minutes. It’s been going for about five minutes now, and it’s turned all pale and white and fluffy, and so this is at the perfect stage to add the sugar, which I’ve already sifted, and I’m going to add half of this first, and then give it a bit of a whip. So shovel it in. Making a mess, and then turn on and start on a very low speed, like so, and then when it all comes together, turn up the speed to a medium to high speed, and let it go for about three minutes. So that has had about three minutes, And so I’m going to shovel the rest of my sugar in because it’s all nice and fluffy in there, so have the rest of it in And do exactly the same thing again so start slow, speed it up and let it go for about three minutes okay, so it’s time to put the milk in so I’m just going to keep it in a really low speed And just put in four tablespoons of milk And then just turn it up and let it go for about two or three minutes So it’s now time to put the chocolate in so just pop it down to a minimum speed and then get your lovely lovely chocolate Make sure it’s still runny But not hot in any way because you don’t want to melt your buttercream as it’s churning in there, so yeah Just make sure it all goes in you don’t waste any of this stuff So to turn it up to a sort of low to medium speed and let it do its thing for about two minutes. Uh, hi So once it’s all mixed through you do want to give it a bit of a scrape with a spatula because there will be some bits, so It’s bachelor in there, and just give it a really good scrape around just to get all those bit alright, and then just give it one last little blast And then it’s ready to eat Okay, it’s ready, and it is smelling and looking amazing and definitely tasting amazing, and I’m gonna pop mine on a chocolate cupcake and um just going to grab a bit on my spoon there, and globe bit about and if you wanna see another way of icing a cake then click on the link now for a video about piping buttercream I’m just gonna pop some decorations on him. I’m going to use these chocolate krispies all thingies and my favorite way of decorating of these is long distance, so check this out There it is that’s my recipe for really easy delicious chocolate buttercream and if you like this video then don’t forget to click “like” and if you want to see me do more long-distance decorating then don’t forget to comment in the comments box below and also don’t forget to subscribe if you haven’t already I’m gonna just eat my cake now so see ya If you want to subscribe to my channel then click subscribe now

100 thoughts on “How to make Perfect Chocolate Buttercream | Cupcake Jemma

  1. Do you have two use dark chocolate ( I personally like milk chocolate )๐Ÿ™ˆ๐Ÿ˜˜๐Ÿ˜œ๐Ÿ˜‚๐Ÿ˜‡๐Ÿ˜Ž๐Ÿ˜’

  2. Hi.. I tried your recipe, and it's toooo sweeeettt… can i reduced the sugar or subtitute it with other ingridients?

  3. you are always using grams instead of cups when you measure out your butter and powdered sugar,but I don't know how many a gram is.

  4. This looks way too runny and soft! I don't think it would stay on a cake!? And people from England always say Pop!

  5. I used this with yiur halloween chocolate sponge, finished with salted caramel frosting..unbelievable!

  6. hi Jemma..just love ur recipes…could u just tell me wat is the shelf life for the icing if refrigerated..

  7. Hi gemma, can I also use a bit of chocolate extract (good quality one) in my chocolate buttercream? Or will that destroy the consistency of it and possibly make the chocolate grainy? Cheers .. I've subscribed btw

  8. jemma you're a life saver! i'm starting a small cake business here in Portugal and you're vรญdeos are helping me so much! thanks obrigada ๐Ÿ˜˜

  9. It does look rather runny. Has anyone tried making this and knows if it really is that runny? And does anyone know what happens if you put in more chocolate?

  10. I always have a raw taste of sugar even if I mix the frosting a lot could you please tell me why is it so

  11. Hey Jemma!
    So ive tried out both your vanilla and chocolate buttercream recipes over the last 2 days for friends' cakes, and while the first was a bit sweet, i adjusted the sugar on chocolate. They taste great, and while the sugar doesn't quite seem to dissolve (i understand a lot of people here have the same issue) i was quite surprised when i found that the buttercream was stiff the next day after the cake had been cut and stored.

    In fact, this evening i made the buttercream and popped it in the fridge and dashed out to get a few more things for toppings and came back in an hour to find the icing completely hard! I had to put it back in the stand mixer and found this to be rather strange. I live in a pretty hot place so leaving it on the countertop isn't a great option.

    I'm still in the beginner- experimental stages of baking. Please suggest how i can fix this for next time?
    Thanks!!

  12. How long does the buttercream last once applied to the cupcake? Would it be fine in the fridge for the next day? Please advise. Thanks

  13. We need icing sugar or powdered as icing sugar has corn flour in it and powdered sugar does not have any corn flour ……. hi random person if you see it and know the answer than pleaaasssssseeeeeeeeeee answer it I wanna make it next week ….. hi Jemma if u see it then plz answer it ……… lots of blessing for u Jemma and random person from India ๐Ÿ‡ฎ๐Ÿ‡ณ

  14. New subbie here! Aside from your helpful tips, your personality got me ๐Ÿ’• and the accent! and the long distance! keep it up Jemma

  15. Hi can someone tell me how many cupcakes this covers or cakes…the icing augar seems a lot wont this makes it too sweet. I always seem to follow recipes and it turns out to be too much

  16. Would coloring this frosting black make the chocolate seize up? Even if it is gel coloring? Also is milk chocolate okay instead of dark, or does the obviously sugary, buttery icing make it taste more mild? I recently practiced your vanilla buttercream recipe and it worked great! My birthday is around the corner and I want choco frosting buuuuttt I also want the cake to be black, so any help would be awesome.

  17. The original recipe makes buttercream for 24 cupcakes, here's for 12

    150g softened butter
    90g dark chocolate
    270g icing sugar

    yw ๐Ÿ™‚

  18. Hello, what should be the ratio of butter to sugar for buttercream ? In some recipes I found it to be the same, in some recipes I found the sugar is double. So should be the right ratio ?

  19. hi there! everywhere i see recipes for buttercream they say to use unsalted butter. is there any technical problem if i do use salted butter, as it is out of the package? or is it a matter of taste? i'm just starting to learn the basics of baking and cooking, so thanks a lot!

  20. If you're not grossed out by raw eggs, I always add an egg yolk to my buttercream. It becomes gloriously smooth and spreadable and removes the grainy, sugary taste. Whisking it over a Bain Marie for a few minutes like you do the chocolate can cook it just enough to kill bacteria, if you're worried.

  21. Thanks for the recipe Jemma, looks delicious. Could I also add some espresso powder to the icing, and if so, how much? Thank you ๐Ÿ™‚

  22. I just want to THANK YOU! I made the chocolate cake you make in a Halloween video without the orange, and your Chocolate Butter Cream to ice it. The cake was moist and delicious and the butter cream was simply BEAUTIFUL!! I've never had much success with butter cream before but, following your instructions, I could actually see how beautiful and creamy it was going to be even before it was done.

  23. I made this today for the first time and it is lovely. Best chocolate butter cream I have ever made and I've made a few! Thank you

  24. Hi Jemma!! Iโ€™ve been following you for a while and I LOVE your videos and recipes. I live in Florida in the US and bake cakes from my home. I needed to make black buttercream today and I knew you said itโ€™s easier to make black with chocolate buttercream so I tried your recipe today and itโ€™s so amazing!! Thank you for being awesome and sharing your delicious recipes! โค๏ธ

  25. +CupcakeJemma, I have a couple of questions.
    For how long can I store this Buttercream in the fridge?
    How many cupcakes does this amount of buttercream ice?
    Can you please show how to make mocha buttercream?

  26. What kind of dark chocolate did you use? I used Hersheyโ€™s Special Dark and the icing turned out SUPER sweet.

  27. Salutation from Ontario, Canada! I just love your chanel. Thank for all the great tip. I wish I could take a pic and leave it on your instagram but don't have a cellphone ๐Ÿ™ No service. Keep up the great work ๐Ÿ™‚

  28. I had tried to make buttercreams before, but they always ended up tasting way too powder sugary! ๐Ÿคข Thanks Pinterest ๐Ÿ™„๐Ÿ˜‚ I tried this recipe tonight and oh my gosh! The way you explain everything. Measuring in grams, and mixing for such long periods of time makes all the difference! This buttercream is to die for ๐Ÿ˜

  29. Will be affect the consistency if I reduce the powdered sugar to half? Coz think the amount u use is way to sweet for Asian.

  30. I know this is a super old recipe so I'm wondering if there's a more up to date recipe? I need a good chocolate buttercream recipe for icing a layer cake! I have been baking for like 10 years and still yet to find my favourite buttercream recipe!

  31. Hi Jemma
    Nice video and thanks for the tips . For how many cupcakes will this icing be enough ? I am making 12
    Thanks

  32. I would love to see you do some more long distance decorating. I am in Plymouth Devon and my bedroom needs doing !

  33. Hello from Round Rock, TX! Have you made black chocolate buttercream with black cocoa powder? I love your videos! Thanks for sharing! ๐Ÿ˜˜

  34. i love the long distance decorating ๐Ÿ˜‚ it makes me laugh after being serious watching the procedure ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ

  35. Hi Jemma, as different countries measure cups differently, how many ml in your cup? I'm from South Africa and over here 1cup = 250ml. Thanks, I love your videos!!!

  36. Invest in a kitchen scale America. Precise measurements are important to achieve her results. I switched over and get better results

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