The Best Chocolate American Buttercream Recipes

CHOCOLATE BUTTERCREAM

Chocolate Buttercream image

Learn how to make my favorite chocolate buttercream. It uses both cocoa powder and melted chocolate to give it a fudgy chocolate flavor!! It comes together in less than 10 minutes, and is my go-to chocolate frosting recipe. This recipe works great for piping on cupcakes, and frosting cakes!

Provided by Chelsey White

Time 10m

Number Of Ingredients 6

Ingredients

2 cups or 4 sticks unsalted butter, room temperature (454g)
1 cup unsweetened baking cocoa, sifted (80g)
1/2 tsp fine salt (3g)
5 cups powdered sugar (625g)
1/2 cup heavy cream (120g)
1 1/3 cups of dark chocolate chips, melted and cooled (220g)

Steps:

Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Add in 1 cup of cocoa powder and 1/2 tsp of salt. Mix on low until the cocoa is fully incorporated and no clumps remain.
Slowly add in 5 cups of powdered sugar and mix in on a low speed. Halfway through mix in 1/2 cup of heavy cream to make the frosting easier to mix.
Next, mix in 1 1/3 cups of dark chocolate chips that have been melted and cooled for about 10 minutes. The chocolate should still be in a fully liquid state, but not hot to the touch.
Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
Stir by hand with a rubber spatula once the frosting is made to get the frosting SUPER smooth.
Then use as desired! This frosting is amazing on layer cakes, cupcakes, cookies & more!

Nutrition Facts : Calories 1018 calories, Carbohydrate 98 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Fat 71 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 44 grams saturated fat, ServingSize 1, Sodium 211 milligrams sodium, Sugar 95 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

AMERICAN-STYLE CHOCOLATE BUTTERCREAM RECIPE

American-Style Chocolate Buttercream Recipe image

This eggless chocolate frosting takes a little more time to make than a traditional American buttercream, but not much-and its deep, dark chocolate flavor is well worth the wait.

Provided by Stella Parks

Categories Dessert Cakes Frosting

Time 45m

Number Of Ingredients 8

Ingredients

4 ounces heavy cream (about 1/2 cup; 115g), straight from the fridge
4 ounces finely chopped dark chocolate (not chips), around 72% (about 2/3 cup; 115g)
12 ounces unsalted butter (3 sticks; 340g), softened to about 65°F (18°C)
9 ounces organic powdered sugar (about 2 1/4 cups, spooned; 255g), preferably tapioca-based, such as Wholesome (see note)
3 ounces high-fat Dutch cocoa powder (about 1 cup, spooned; 85g)
2 teaspoons vanilla extract, plus more to taste
3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more to taste; for table salt, use about half as much by volume or the same weight
3/4 teaspoon instant espresso powder, plus more to taste

Steps:

Use buttercream right away or transfer to a large zipper-lock bag, press out air, and seal. The buttercream can be refrigerated for up to 2 weeks or frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Bring buttercream to approximately 72°F (22°C) and re-whip before use; see the troubleshooting guide below for tips on adjusting its consistency.
Troubleshooting: If too cold, the frosting may seem stiff, greasy, or curdled; to fix, melt 1/4 cup frosting until liquid, then return it to the bowl and re-whip. Conversely, if too warm, the frosting may seem soft, loose, or runny; to fix, refrigerate the bowl of frosting for 10 minutes, then re-whip. It can take time to achieve the right temperature and consistency, but it gets easier with practice.

Nutrition Facts : Calories 220 kcal, Carbohydrate 19 g, Cholesterol 36 mg, Fiber 3 g, Protein 3 g, SaturatedFat 8 g, Sodium 52 mg, Sugar 11 g, Fat 15 g, ServingSize Makes about 3 cups (although yield will vary depending on whipping style), UnsaturatedFat 0 g

AMERICAN BUTTERCREAM

American Buttercream image

Provided by Food Network Kitchen

Time 20m

Yield about 5 cups

Number Of Ingredients 5

Ingredients

4 sticks unsalted butter, at room temperature
1/2 teaspoon salt
5 cups confectioners' sugar
1/4 cup whole milk
1 tablespoon pure vanilla extract

Steps:

Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes.
Reduce the speed to low and beat in the confectioners' sugar 1 cup at a time, increasing the speed to medium high. Repeat with the remaining 4 cups. Beat until fluffy, about 3 minutes. Beat in the milk and vanilla until smooth.

CHOCOLATE AMERICAN BUTTERCREAM

Chocolate American Buttercream image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield 2 cups (enough for 12 cupcakes)

Number Of Ingredients 6

Ingredients

6 tablespoons unsalted butter, melted
3/4 cup cocoa powder
1 1/2 teaspoons vanilla extract
Pinch fine salt
4 cups confectioners' sugar (1-pound box)
6 tablespoons milk

Steps:

Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.