Chocolate Buttercream
This simple, rich homemade chocolate buttercream requires only six ingredients and is ready in under ten minutes. It’s the perfect finishing touch for your favorite cake, cupcake, or cookie.
Equipment
- Food Processor
- Hand Mixer
- stand mixer
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2 cups confectioners sugar
- 2 ounces semi-sweet chocolate, melted but cooled
- 1-2 tablespoons whole milk
- 1 teaspoon vanilla
- pinch of salt
Instructions
Food Processor
- Combine butter and confectioners’ sugar in the bowl of a food processor. Run the processor until smooth and well combined.
- Add melted chocolate, salt, vanilla, and 1 tablespoon of milk. Process until light and fluffy. If the consistency is too thick, add the second tablespoon of milk.
Stand or Hand Mixer
- In a mixing bowl, combine butter and confectioners’ sugar. Start on low speed until the sugar is absorbed, then increase to high speed until the mixture is smooth.
- Add melted chocolate, salt, vanilla, and 1 tablespoon of milk. Mix on high until light and fluffy. Add the second tablespoon of milk, if needed, to reach your desired consistency.
Notes
•This recipe can be doubled or tripled.
•A single recipe generously frosts 12 cupcakes or a single-layer cake.
•Buttercream can be frozen for up to 3 months. Thaw to room temperature and rewhip before using.
•Store in the fridge for up to a week; bring to room temperature and rewhip if necessary.
•You can substitute semi-sweet chocolate with dark chocolate for a more intense flavor.