Recipe: Chocolate Buttercream

A delicious basic: Chocolate Buttercream. You can use it on any cake, cupcake or other baked goods if you'd like.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 150 grams of Butter*
  • 180 grams of Powdered Sugar
  • 100 - 150 grams of Dark Chocolate**
  • 1 teaspoon of Vanilla Extract
  • 4 tablespoons of Milk or Whipping Cream***
  • Optional: Food Colouring, gel or powder

* Make sure this ingredient is at room temperature.
** You can add more, but watch out not to add too much at a time, it might make your buttercream a bit too drippy if you add too much.
*** Only necessary if the buttercream is too thick to spread.

This recipe makes enough buttercream to cover 12 cupcakes or one small cake.

Tools

What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Heat Proof Bowl
  • Piping Bag or Palette Knife*

*To spread or pipe the buttercream onto a cake or cupcake.

Method

Method

  1. Whip up the butter with your electric mixer, until it is lighter in colour and has increased in volume.
  2. Add the powdered sugar in a little at a time, mixing well in between. NOTE: Scrape the bowl with a silicone spatula well in between.
  3. Add in the vanilla extract and mix again until well incorporated. NOTE: If your buttercream is too thick and hard to spread, you can add some milk or whipping cream a little at a time to soften it.
  4. Melt the dark chocolate either in the microwave or au bain-marie.
  5. Add in melted dark chocolate and mix again until well incorporated. NOTE: I usually use about 60 grams, but you could use 100 grams if you'd prefer.
  6. Add in any food colouring you'd like at this point.

Used in

Used in the Following Recipes:

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