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My Go To Chocolate Buttercream

Chocolate Buttercream

I don’t know about you guys, but I’m a pretty firm believer you can never have too much chocolate in your recipe arsenal. It doesn’t matter the question, chocolate is always the answer – it’s true. I’ve shared a Milk Chocolate Frosting with you guys before, today I want to share with you guys my go to chocolate buttercream. It occurred to me last week while I was making the Neapolitan Macaroons that I had never shared it with you guys, and I knew that had to change! It’s easy, quick, and delicious. Wether you need to frost a few cupcakes or drowned your sorrows in a bowl of chocolate buttercream – this is your fix.

Chocolate Buttercream Chocolate Buttercream
Not that I recommend sitting down to an entire bowl of this with a spoon…but ya know if it helps, I won’t judge. ;) Also, I tend to make this recipe as a true buttercream using just butter as the fat. This is mostly because I rarely decorate with chocolate frosting. However, if your needing a more stable “crusting” buttercream you can substitute half on the butter for Crisco/shortening. If you’re a buttercream newbie and I just completely lost you no worries get the scoop on decorator’s vs regular buttercream over at Buttercream 101. But for now back to the chocolate…

Here’s what you’re going to need:

Chocolate Buttercream

1 Cup Butter (I use unsalted)
5 Cups Powdered Sugar
1 Tbs. Vanilla
4 Tbs. Cocoa
4-6 Tbs. Milk

Will frost approx. 2 8in. cakes or 24 cupcakes.

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Step 1: In the bowl of an electric mixer beat butter until light and fluffy. If you didn’t think ahead to leave out the butter a bit to soften, no worries just chop it up into little chunks first then beat. It’s what I do every time!

Step 2: Add in vanilla flavoring, and beat until combined. (Why are we putting vanilla in chocolate? It enhances the flavor of the chocolate!)

Step 3: Add in cocoa and powdered sugar and beat until combined.

Step 4: Add in milk 1 Tbs. at a time until you reach desired consistency, depending on your humidity and preferred consistency you may need more then 6 Tbs.

Again, if you would like to turn it into a more “stable” buttercream that holds up better in heat, swap out 1/2 cup of butter with 1/2 cup Crisco/shortening. It’s really that easy! Just a few ingredients and you’re well on your way to chocolatey buttercream goodness.

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My Go To Chocolate Buttercream

Ingredients

  • Chocolate Buttercream
  • 1 Cup Butter (I use unsalted)
  • 5 Cups Powdered Sugar
  • 1 Tbs. Vanilla
  • 4 Tbs. Cocoa
  • 4-6 Tbs. Milk
  • Will frost approx. 2in. cakes or 24 cupcakes.

Instructions

  1. In the bowl of an electric mixer beat butter until light and fluffy. If you didn’t think ahead to leave out the butter a bit to soften, no worries just chop it up into little chunks first then beat. It’s what I do every time!
  2. Add in vanilla flavoring, and beat until combined. (Why are we putting vanilla in chocolate? It enhances the flavor of the chocolate!)
  3. Add in cocoa and powdered sugar and beat until combined.
  4. Add in milk 1 Tbs. at a time until you reach desired consistency, depending on your humidity and preferred consistency you may need more then 6 Tbs.
http://makebakecelebrate.com/my-go-to-chocolate-buttercream/

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Comments

  1. Hi! This looks delish as usual! :) when you say how much it should cover, is that maybe 2 9″ cakes or 24 cupcakes? I’m guessing it does more then a 2″ cake…but maybe I’m not reading it right.
    Thanks as always for the great recipes! :)

    • Haha, oops! 2 8in cakes. Always can vary though depending on how the bakers frosts. And you’re very welcome! :)

  2. Having a reliable chocolate frosting is one of life’s absolute necessities!

  3. Elaine says:

    There is no powered suger in the milk chocolate frosting?

  4. I know this comes after ages, but I just stumbled upon your blog…..needless to say i have 15 tabs open at the same time…..
    One question though;….with the butter and shortening buttercream recipe; you are using cocoa powder; it is possible to use melted cooking chocolate…..would that not give a more chocolatey taste?

    • Hello! So sorry for such a delayed response! It is definitely possible and I have done it before, however, it can be a lot more tricky to handle. This is because the chocolate can actually harden when being used. I generally use that type of frosting on cupcakes and make sure they are not stored in the fridge.

  5. Hi , when u say make it stable: we combine 1/2 c of butter and 1/2 c shortening, right? And how long will it hold outdoors.Thanks

  6. Can you tell me is the cocoa the unsweetened cocoa you use?

  7. By the way I love your buttercream recipe. I haven’t found a good one, I even don’t like the wilton buttercream frosting, until I found yours. The best for taste and coloring. Thanks a bunch. I am going to now try your chocolate buttercream and hope it is just as good.

    • Hooray! Glad you are enjoying the recipe – happy baking (and frosting!)

      • Made the chocolate buttercream and it is also my go to chocolate frosting now. I use half butter and 1/2 crisco like you suggested because I want my frosting to remain stable for my clients orders. Love love love this frosting too! yum yum

  8. Michelle VanderLaan says:

    First of all delish! I looked at so many recipes and ultimately settled on this, though I might have modified a bit, I don’t know why but no one ever asks me for chocolate buttercream!!!! I dissolved a little bit of expresso powder in the milk……to die for! Thank you!!!!!!

    • Awesome! Seriously though, why doesn’t anybody ever ask for chocolate buttercream – it’s kind of amazing! Glad you over it!