It’s thick, it’s fluffy, it’s oh-so-fudgy. It’s my Dad’s magical chocolate buttercream frosting that’s really love at first style. I’ve a really particular recipe coming your method tomorrow that includes this superb chocolate frosting recipe (sure, there’s a touch within the photograph beneath) however this frosting is just too good to not have a put up of its personal.
For those who’re used to purchasing the Betty Crocker or Pillsbury model of pre-made frosting from the shop, I’m sorry to say that this chocolate buttercream will smash all different chocolate frostings for you. I imply, simply LOOK at these lovely swirls! You’ll 100% wish to take a spoon to it and I’m not right here to evaluate.
Rising up my Dad was at all times baking one thing unbelievable, which is how I discovered my love for baking. I usually revisit his traditional recipes to deliver again recollections of him, and I’m so honored to have the ability to share them with all of you. Begin with this lovely chocolate buttercream, apply it to your fav baked treats, and are available again tomorrow for an additional particular dessert that’s good fro sharing with family members.
Elements in the most effective chocolate buttercream frosting
This simple chocolate buttercream frosting recipe requires simply 7 easy substances, and every one provides the frosting that wealthy, luscious taste. Right here’s what you’ll have to make it:
- Butter: I like to make use of salted butter in most of my dessert recipes as a result of it brings out and balances the entire sweetness. You’re welcome to make use of unsalted butter if you happen to’d like.
- Powdered sugar: the bottom of this chocolate fudge frosting is made with powdered sugar (aka confectioners’ sugar).
- Cocoa powder: you’ll wish to use a high-quality dutch unsweetened cocoa powder for that true chocolate taste.
- Espresso: the key ingredient that makes this chocolate frosting distinctive? A bit cooled espresso! Belief me, it tastes AMAZING.
- Heavy cream: a number of tablespoons of heavy cream or complete milk make this frosting further easy and creamy.
- Taste boosters: you’ll additionally want some vanilla extract and a bit salt to deliver the flavors collectively. Learn to make your individual vanilla right here!
Can I make dairy free or vegan chocolate frosting?
Certain! Merely use a vegan buttery stick like Earth Stability rather than the common butter and your alternative of dairy-free milk rather than the heavy cream.
Good chocolate buttercream in 3 simple steps
- Cream the butter. Add your softened butter to the bowl of a stand mixer and cream it on excessive pace till it’s fluffy and lighter in shade.
- Add the sugar & cocoa. Scrape down your bowl, then add the powdered sugar and cocoa powder and begin mixing it on medium low pace. As soon as they’re integrated with the butter, enhance the pace to excessive till easy.
- Add the liquids. Pour within the cooled espresso, heavy cream, vanilla, and salt, and beat the frosting on excessive till it’s good and fluffy. Be happy so as to add a tablespoon extra heavy cream to skinny the frosting to your liking.
Can I take advantage of a hand mixer?
Sure! Be happy so as to add the substances to a big bowl and make this chocolate frosting with a hand mixer if you happen to would not have a stand mixer.
Ideas for fluffy chocolate frosting
- Use room temp substances. Make sure you depart your butter out at room temperature for about an hour in order that it’s neither too chilly nor too heat if you use it. If you press on the stick together with your finger it ought to depart a bit indent. Don’t microwave the butter to deliver it to room temp as elements of it’s going to soften and never provide the proper consistency. Make sure that your espresso can be at room temperature — don’t use sizzling espresso, and don’t use it straight from the fridge as will probably be too chilly.
- Begin low, finish excessive. When beating collectively the substances, you’ll wish to begin on low pace to let the substances incorporate, after which finish on excessive pace to create these lovely peaks.
- Add milk as desired. When you’ve crushed collectively the frosting, be at liberty so as to add one other tablespoon of milk if you need the frosting to be a bit thinner.
Don’t neglect this trick for frosting your cake
I love to do a crumb coat on my layered cake in order that they’ve that clear bakery look. To take action:
- Use an offset spatula to frost every layer as you usually would, then frost the surface of the cake with a really skinny layer of frosting.
- Place the cake within the fridge for 10-Quarter-hour. That is in order that the crumbs follow the skinny layer of frosting and never your primary layer.
- Frost the surface of the cake with the remainder of the frosting and serve!
Scrumptious methods to make use of this chocolate frosting
Tips on how to retailer selfmade chocolate buttercream frosting
- At room temperature: this chocolate fudge frosting will keep good at room temp for a few day on a cake.
- Within the fridge: be at liberty to maintain the frosting within the fridge for as much as per week if you happen to’re trying to put together it forward of time. Let the frosting come to room temp earlier than utilizing it. After you’ve frosted your cake or one other dessert, I additionally suggest storing the cake within the fridge after in the future.
Freezer-friendly chocolate frosting
You’ll be able to freeze this chocolate buttercream frosting for as much as 3 months in an hermetic container or freezer-friendly bag. If you’re prepared to make use of it, merely let it thaw within the fridge, let it come to room temp, after which re-whip it in your electrical mixer.
Extra frosting recipes to attempt
Plus, get all of my cake recipes right here!
I hope you like this selfmade chocolate buttercream frosting! For those who make it make sure to depart a remark and a score so I understand how you favored it. Get pleasure from, xo!
Dad’s Chocolate Buttercream Frosting
My Dad’s unbelievable chocolate buttercream frosting is made with easy substances and full of wealthy chocolate taste. This deliciously fudgy chocolate frosting recipe will probably be your new go-to for muffins, cupcakes, cookies, and extra! Skip the store-bought frosting for good.
Elements
- 1 cup (226g) salted butter, at room temperature
- 3 ½ to 4 cups (396g to 452g) powdered sugar, relying on how candy you want your frosting
- ¾ cup (60g) dutch unsweetened cocoa powder
- 3 tablespoons leftover cooled espresso, at room temperature
- 2 to three tablespoons heavy cream (or complete milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Directions
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Add the softened butter to the bowl of an electrical mixer. Cream butter on excessive pace for 1 to 2 minutes till it lightens in shade and is good and fluffy. Scrape the bowl down, then add in powdered sugar and cocoa powder and blend on medium low pace for roughly 30 seconds to include into the butter, then enhance to excessive and beat till combination is effectively mixed and easy, about 1 extra minute. Subsequent add within the cooled espresso, heavy cream, vanilla and salt and beat once more on excessive pace for 1 minute. If the frosting is just too thick, add a further tablespoon of heavy cream. Use in your favourite muffins, cupcakes, and extra!
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
