My chocolate buttercream is quick and easy to make, flavoured with dark chocolate and not cocoa powder and results in a super light and fluffy frosting!
1CupButterat room temperature, approximately 226 grams
1½ - 2CupsIcing Sugarsifted, adjust to taste, approximately 195-260 grams
150gDark Chocolatemelted, cooled to room temperature
3TablespoonsFresh CreamI used Amul, approximately 45 grams
¼TeaspoonSalt
1TeaspoonVanilla Extract
Instructions
Whisk together butter and icing sugar for 5-6 minutes until light and creamy. If using a stand mixer, use the paddle attachment.
Pour in the cooled melted dark chocolate while slowly whisking. Whisk for a minute or until combined.
Add fresh cream, salt and vanilla and whisk again for about 2 to 3 minutes, till fluffy. The buttercream should overall be airy, and fluffy and shouldn’t feel grainy. Use as desired!
Notes
Cream butter and sugar using a whisk if doing it by hand. If you're using a stand mixer, the paddle is a more suitable attachment.
Cream butter and sugar until the butter becomes pale in colour. Ensure air gets incorporated resulting in a light and fluffy texture.
Don't skip on sifting the sugar. Powdered sugar absorbs moisture when stored causing it to clump up. Sifting will remove any lumps and give you a smooth buttercream. You can adjust the sweetness to your liking.
Melt the chocolate in a microwave or over a double boiler and allow it to cool completely before adding it to the creamed butter and sugar. Adding hot chocolate will cause the butter to melt.
Remove the frosting (or a frosted cake) from the refrigerator 30 minutes before you want to consume it. This will soften the frosting.
Store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. Allow it to come to room temperature before you need to use it again.