Chocolate Buttercream
Chocolate Buttercream
Ingredients
For the Buttercream
- 3 cups unsalted butter, room temperature
- 2 teaspoons vanilla extract, or vanilla bean paste
- 4 cups powdered sugar
- 3/4 cup cocoa powder
For the Chocolate Ganache
- 1/2 cup heavy whipping cream
- 1 cup chocolate, chopped
Instructions
- 1
Place the room-temperature unsalted butter into the bowl of a stand mixer. Add the vanilla extract or vanilla bean paste.
⏱️ 1 min
- 2
Whip the butter and vanilla on high speed for 3 to 5 minutes until the mixture becomes white and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
⏱️ 5 min
- 3
Heat the heavy whipping cream in a small saucepan or microwave-safe bowl until it is very hot, about 1 minute. Add the chopped chocolate to the hot cream and let it sit for about 5 minutes. Stir until the chocolate is fully melted and smooth, forming a ganache.
⏱️ 10 min
- 4
In a separate bowl, sift together the powdered sugar and cocoa powder. This step is crucial for a smooth buttercream.
⏱️ 2 min
- 5
With the stand mixer running on low speed, gradually add the sifted powdered sugar and cocoa powder mixture to the butter mixture.
⏱️ 3 min
- 6
Once the dry ingredients are mostly incorporated, add the prepared chocolate ganache mixture to the stand mixer.
⏱️ 1 min
- 7
Continue mixing until all ingredients are well combined and the buttercream is smooth and uniform in color and texture.
⏱️ 3 min
- 8
The finished chocolate buttercream can be stored on the counter for up to a week or in the refrigerator for up to a month. Re-whip before use if stored.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Buttercream
Ingredients
For the Buttercream
- 3 cups unsalted butter, room temperature
- 2 teaspoons vanilla extract, or vanilla bean paste
- 4 cups powdered sugar
- 3/4 cup cocoa powder
For the Chocolate Ganache
- 1/2 cup heavy whipping cream
- 1 cup chocolate, chopped
Instructions
- 1
Place the room-temperature unsalted butter into the bowl of a stand mixer. Add the vanilla extract or vanilla bean paste.
⏱️ 1 min - 2
Whip the butter and vanilla on high speed for 3 to 5 minutes until the mixture becomes white and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
⏱️ 5 min - 3
Heat the heavy whipping cream in a small saucepan or microwave-safe bowl until it is very hot, about 1 minute. Add the chopped chocolate to the hot cream and let it sit for about 5 minutes. Stir until the chocolate is fully melted and smooth, forming a ganache.
⏱️ 10 min - 4
In a separate bowl, sift together the powdered sugar and cocoa powder. This step is crucial for a smooth buttercream.
⏱️ 2 min - 5
With the stand mixer running on low speed, gradually add the sifted powdered sugar and cocoa powder mixture to the butter mixture.
⏱️ 3 min - 6
Once the dry ingredients are mostly incorporated, add the prepared chocolate ganache mixture to the stand mixer.
⏱️ 1 min - 7
Continue mixing until all ingredients are well combined and the buttercream is smooth and uniform in color and texture.
⏱️ 3 min - 8
The finished chocolate buttercream can be stored on the counter for up to a week or in the refrigerator for up to a month. Re-whip before use if stored.