Rich Dark Chocolate Buttercream Frosting
This recipe gives you a smooth, deep chocolate buttercream perfect for frosting cakes and piping onto cupcakes. It uses real dark chocolate for an intense flavor.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: About 3 cups 1x
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup dark cocoa powder, unsweetened
- 4 ounces dark chocolate (70% cacao or higher), melted and cooled slightly
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons heavy cream
- 1/4 teaspoon salt
Instructions
- Beat the softened butter in a large bowl with an electric mixer until it is light and fluffy, about 3 minutes.
- Gradually add the sifted powdered sugar and dark cocoa powder to the butter mixture, beating on low speed until combined, then increase speed to medium and beat until smooth.
- Pour in the cooled, melted dark chocolate and vanilla extract. Mix until fully incorporated.
- Add the heavy cream one tablespoon at a time, beating well after each addition, until you reach your desired spreading consistency. You may need 3 to 5 tablespoons for a smooth chocolate buttercream for piping.
- Add the salt and beat the frosting on medium-high speed for 2 to 3 minutes until it is light and velvety.
Notes
- For the deepest color and flavor, use high-quality dark cocoa powder or Dutch-processed cocoa powder.
- Make sure your melted dark chocolate is cooled slightly before adding it; hot chocolate will melt the butter.
- If the frosting is too thick, add cream by the teaspoon. If it is too thin, add powdered sugar by the tablespoon.
- This intense chocolate icing pairs well with vanilla or raspberry cakes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 380
- Sugar: 35
- Sodium: 75
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 75