Look no further for the very best chocolate buttercream! A super chocolate-y, light and fluffy, silky smooth buttercream perfect for frosting all of your favorite cakes, cupcakes, brownies and more. A chocolate lover’s dream!
Hey there chocolate lovers! Consider this our official invitation to our “month of chocolate” here on the blog. That’s right. We’re devoting the entire month of February to all things CHOCOLATE! February is all about love after all and I do love chocolate. Every good baker needs a good chocolate frosting recipe in their back pocket. Look no further for the richest, fluffiest, creamiest, melt-in-your-mouth chocolate buttercream. I’m sharing all of my tips and tricks for how to make the very best chocolate buttercream. It’s so indulgent you almost don’t even need cake!
THINGS YOU NEED FOR THE BEST CHOCOLATE BUTTERCREAM
This best ever chocolate buttercream is made in just minutes with only 6 ingredients. No fancy preservatives or mystery ingredients. It’s so good you’ll want to eat it straight from the spoon!
Chocolate. With so few ingredients in the recipe, it’s important to use good quality ingredients. Better quality = better frosting. Trust me. For the best flavor, use a premium chocolate bar roughly chopped. Or if using chocolate chips, use the highest quality you can find like Ghirardelli or Guittard.
Butter. While some bakers swear by using salted butter for frosting, I prefer the unsalted variety so that I can easily control the amount of salt in the final result. Be sure your butter is softened to room temperature, but not melted.
Confectioner’s sugar. Sift it first for a perfectly smooth buttercream.
Vanilla. Use a high quality, pure vanilla extract for the best flavor!
Salt. Just a pinch to balance the sweetness. If using salted butter, don’t add any extra salt to the frosting.
Heavy cream. A little goes a long way to help lighten and smooth the buttercream if you find it’s too thick. Opt for heavy cream over milk for a creamier frosting.
HOW TO MAKE THE BEST BUTTERCREAM
This super chocolatey buttercream is easy to make at a moment’s notice. Skip the store-bought and follow the tips and tricks below for the dreamiest chocolate buttercream ever!
STEP 1: MELT THE CHOCOLATE
We start by melting our chocolate over a double boiler until smooth and silky. Stir often to avoid over heating the chocolate. If you prefer to use the microwave method, simply place the chocolate in heat safe bowl and heat for 30 second intervals. Stir in between each cycle until completely melted. Set aside to cool slightly.
STEP 2: CREAM THE BUTTER
Add the room temperature butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium high until pale and creamy, about 3 minutes.
STEP 3: ADD THE SUGAR
Add the confectioner’s sugar to the creamed butter a half a cup at a time. Mix on low speed until all of the sugar is incorporated. Don’t be tempted to add all of the sugar at once – it will fly everrryyyywhere! Once the sugar is combined with the butter, increase the speed to medium high and beat for 2-3 minutes until the frosting is light and fluffy.
STEP 4: ADD VANILLA AND SALT
Use a spatula to scrape down the sides of the bowl and then add the vanilla and salt. Combine on low speed for 20-30 seconds to incorporate. Scrape down the sides of the bowl once more.
STEP 5: MIX IN THE CHOCOLATE
Now comes the good part! With the mixer on low, slowly pour the melted chocolate into the bowl and mix to combine. You may need to stop the mixer once or twice to {you guessed it!} scrape down the sides of the bowl. Permission granted to lick the spatula. You know, for quality control purposes.
STEP 6: MIX UNTIL LIGHT AND FLUFFY
Mix the frosting for a minute or two on high speed and then swap the paddle attachment for the whisk attachment. Whisk for on minute on high speed until the buttercream is super light and fluffy. Smooth the buttercream by stirring with a spatula to remove any large air bubbles. Transfer the buttercream to a large piping bag or use an offset spatula to frost your favorite cakes, cupcakes and brownies. It’s perfect for sandwiching between two cookies too!
CAN I MAKE THE BUTTERCREAM IN ADVANCE?
Absolutely! This chocolate buttercream keeps well tightly covered in the refrigerator for up to 4 days. When ready to use it, simply bring the frosting to room temperature and then mix it on high speed for about 2 minutes until it’s light and fluffy. Use immediately.
That’s a wrap chocolate lovers! Now you know how to make the best chocolate buttercream everrrrr! You’re going to love every last spoonful of this dangerously delicious frosting. Time for some cake!
If you love this recipe for the best chocolate buttercream, you’ll love these super chocolate-y desserts:
Extra Dark Chocolate Snack Cake
Easy Double Chocolate Layer Cake
Double Chocolate Chip Bundt Cake
The Best Brown Butter Brownies
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How To Make The Best Chocolate Buttercream
- Prep Time: 10 min
- Cook Time: 10 min cooling
- Total Time: 20 min
Description
Look no further for the very best chocolate buttercream! A super chocolatey, light and fluffy, silky smooth buttercream perfect for frosting all of your favorite cakes, cupcakes, brownies and more. A chocolate lover’s dream!
Ingredients
1 cup semisweet or dark chocolate, chopped
1 1/2 cups unsalted butter, room temperature
1 tsp vanilla
1/4 tsp salt
2 1/4 cups confectioner’s sugar
1–2 TBSP heavy cream (optional)
Instructions
- Over a double boiler, melt the chocolate while stirring constantly. Do not over heat.
- Once melted, remove from heat and stir until smooth and silky. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium high speed for 3 minutes until pale and fluffy.
- Reduce mixer to low speed and carefully add the confectioner’s sugar, 1/2 cup at a time.
- Once combined, increase speed to medium high and beat until smooth and silky, about 2 minutes.
- Add the vanilla and salt and beat on medium speed until incorporated.
- Stop mixer and scrape down sides of bowl.
- Add melted chocolate to the butter mixture and mix on low speed until combined. Switch from the paddle attachment to the whisk attachment and beat on high speed until light and fluffy. If buttercream is too thick, add one tablespoon of heavy cream at a time until desired consistency is reached.
- Use to frost cooled cakes, cupcakes, brownies and quick breads.
Notes
May be made ahead. Store tightly covered in the refrigerator for up to 4 days. When ready to use, bring to room temperature and mix on medium high for 2 minutes until light and fluffy. Use immediately.
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