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Creamy Chocolate Buttercream Frosting
Yield: 5 cups
This creamy chocolate buttercream frosting will quickly become your go-to chocolate frosting recipe. This frosting pipes beautifully, tastes amazing, and has a silky smooth consistency. Pair this frosting with yellow cake or chocolate cake to make a chocolate lover's favorite birthday cake!
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
- ½ cup (90 g) semisweet chocolate chips
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- ½ cup (43 g) dark cocoa powder
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (59 ml) heavy cream
Instructions
- In a microwave-safe bowl, heat the semisweet chocolate chips in 15 second intervals, stirring in between each interval, until the chocolate is melted and smooth. Set aside to cool to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter for 5 minutes until it is pale and creamy. Scrape the bottom and sides of the bowl as needed.
- Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and mix well. Add the melted chocolate, dark cocoa powder, vanilla extract, and salt and continue to mix on low until combined.
- Drizzle in the heavy cream. Turn the mixer to medium speed and whip the chocolate buttercream frosting for about 2 to 3 minutes until it is smooth and creamy.
Notes
Store the buttercream in an airtight container in the refrigerator for up to 2 weeks. To use, bring the buttercream to room temperature and rewhip until it is smooth and creamy.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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