This creamy chocolate buttercream frosting has the perfect balance of sweetness and rich chocolate flavor. Made with only five ingredients, this whipped chocolate frosting spreads and pipes smoothly for a beautiful finish on cakes or cupcakes!
1 to 3teaspoons(1 to 3teaspoon)milk, soy milk, almond milk, or water
Instructions
Melt the chocolate in the microwave on HIGH in 45 second increments or on the double of a double boiler over 1-inch of simmering water. Set aside. Sift the powdered sugar to remove any lumps, if needed.
Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on Medium speed for about 30 seconds or until it's smooth and creamy. The cooler the butter is, the longer you'll need to beat it to smooth out any lumps. If the butter is very soft, it isn't necessary to cut it first.
Slowly begin adding powdered sugar, mixing on Low speed in stages (to maintain some appearance of cleanliness in your kitchen). Once the first addition is fully incorporated, add the next. Scrape down the sides of the bowl as need to keep everything well combined. The mixture will become lighter in color and thicker as you add more powdered sugar.
When all your powdered sugar has been added, beat the frosting on Medium speed for 30 seconds, then mix in the vanilla (if using).
Adjust the frosting's consistency by adding in the milk (or milk alternative) in 1 teaspoon increments until it's as thick or thin as you prefer.
Beat the frosting on Medium-High speed to make it fluffier, about 1 to 2 minutes.
Slowly pour the melted dark chocolate into the buttercream and mix on Medium speed. Once it's fully mixed in, beat on High speed for another 30 seconds or so for some extra aeration.
You have chocolate buttercream frosting! Fill, crumb coat, and frost or pipe as you like.
Storage instructions: Store the frosting in an airtight container in the refrigerator for up to 2 weeks. When you're ready to use it, let it come to room temperature on the counter for several hours before using (you can stick it in the microwave for 10 to 15 seconds to help soften it if you’re short on time). It’s best to whip it on high speed in your mixer for 30 seconds for a better consistency before using.
This recipe should make enough buttercream to frost and fill a 2-layer 8- to 9-inch round cake or a 3- 4-layer 6-inch round cake.
Recipe Notes
For the chocolate, either chocolate wafers, chocolate chips or solid chocolate bars work well since it's going to be melted. Also, the darker the chocolate (at least 60 to 72% cocoa), the better! Darker chocolate provides a deep, rich flavor. Even for those who don’t like super dark chocolate, I’d still use dark chocolate if you have it because there is so much sugar in the frosting, it will still be very sweet.When adjusting the consistency of the frosting, a little milk goes a long way! If you add too much milk, you can add in more powdered sugar to stiffen up the frosting. Note: this holds true while using the frosting as well - if you’re frosting a cake and decide it’s too thin, mix in some more powdered sugar. If it’s too thick, add some more milk.Other uses: For Dark Chocolate Truffles: Keep the frosting very thick and roll into 1-inch balls with a small cookie scoop. Freeze the balls for 15 minutes, then dip in tempered chocolate. Allow to dry on a Silpat silicone mat or wax paper before serving.