Why You’ll Love This Chocolate FrostingIngredient NotesHow to Make Chocolate Buttercream FrostingHelpful TipsWays to Use Your Chocolate FrostingHow to StoreMore Easy Frosting RecipesGet the Recipe
Salted butter – Allow the butter to soften at room temperature before using. Otherwise, you’ll end up with lumpy frosting. You could use unslated butter. Just make sure to add a dash of salt to the frosting to balance out the sweetness. Unsweetened cocoa powder – Either unsweetened natural cocoa powder or Dutch-processed cocoa powder will work. Dutch-processed will give a slightly more intense, rich chocolate flavor. Powdered sugar – The powdered sugar works to sweeten the buttercream as well as give it structure. Vanilla extract Very warm water – It is important that the water is quite warm. The heat will help the cocoa powder bloom, yielding a bigger, better chocolate flavor. Want an even more intense chocolate flavor? Use warm coffee instead.
To fill and frost cakes. Use this chocolate buttercream to fill and frost my classic Chocolate Layer Cake. Feeling adventurous? Try it on my Peanut Butter Cup Cake or this Bacon Pecan Crumble Chocolate Cake. You really can’t go wrong! Piped onto cupcakes. Load your buttercream into a piping bag and pipe it in swirls on top of these Chocolate Cupcakes or even in place of the strawberry frosting on these Strawberry Cupcakes. Cookie sandwich. You’ve heard of ice cream cookie sandwiches, I’m sure, but have you ever tried sandwiching frosting between two cookies? If you haven’t, you have to try it with this buttercream. Pipe it between two Chocolate Chip Cookies or these Peanut Butter Chocolate Cookies.
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