Silky Chocolate American Buttercream
Make silky chocolate buttercream with Dutch cocoa, melted chocolate, vanilla, and cream for rich, smooth cupcake and cake frosting.
Ingredients
- 1 cup (226 g) cups Unsalted butter, softened
- 3 cups (360 g) cups Powdered sugar, sifted
- 1/2 cup (45 g) cups Dutch-process cocoa powder, sifted
- 4 oz (113 g) oz Semisweet or dark chocolate, melted and cooled until barely warm, melted and cooled until barely warm
- 1/4 cup (60 ml) cups Heavy cream, plus more as needed
- 2 tsp tsp Vanilla extract
- 1/4 tsp tsp Fine sea salt
Instructions
- Melt the chocolate gently and cool it until fluid but not hot.
- Beat the softened butter for 2 to 3 minutes until creamy and lighter in texture.
- Add the powdered sugar and cocoa gradually on low speed.
- Increase to medium and beat until incorporated.
- Add the melted chocolate, vanilla, and salt. Beat until smooth.
- Add the heavy cream gradually. Start with 3 tablespoons, then add remaining cream only as needed.
- Beat on medium-high for 2 minutes until fluffy.
- For a smoother frosting with fewer air pockets, mix on low for 2 to 3 minutes before piping or spreading.
Chef's Notes
CONSISTENCY CONTROL: FOR PIPING: Use less cream. FOR SPREADING: Add cream approximately 1 teaspoon at a time until desired consistency. Do not dump in excess cream. MELTED CHOCOLATE TEMPERATURE: Hot chocolate can melt the butter. Let it cool until barely warm before adding. SIFTING: Sifting powdered sugar and cocoa helps reduce lumps. DUTCH COCOA: Provides deep chocolate color and smoother cocoa flavor. YIELD: Approximately 4 cups — enough for 12 generously frosted cupcakes, or one 8-inch two-layer cake with moderate coverage. ALLERGENS: Milk/Dairy. Potential: Soy (depending on chocolate). CROSS-LINKS: Chocolate Fudge Cupcakes, Classic Chocolate Cake Pops.