Chocolate Buttercream Recipe
512kcal
Ingredients
- 4 sticks of room temperature butter
- ¼ cup heavy whipping cream
- 2 pounds of powdered sugar
- 1 teaspoon of vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup whipping cream
Method
- Place all ingredients into a bowl of a stand mixer or bowl where you will be mixing in.
- By hand using the mixing beater, mix the butter and powdered sugar up a bit to avoid the powdered sugar from causing a mess when turning the mixer on.
- Turn the mixer on at a slow setting to start with then gradually bring the speed up as the mixture comes together.
- Scrape the sides and bottom of the bowl 2-3 times during the mixing process. The whole process will take about 7-10 minutes. Mixture should be smooth and not grainy. Any unmixed sugar will cause the mixture to to be grainy.
- Add cocoa powder and 1/4 cup of whipping cream and combine. Mix for about 4-5 minutes. Scraping down the sides and bottom of mixing bowl as needed.
- If needed, store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving8 servingsCalories512kcalCarbohydrates116gProtein1gFat6gSaturated Fat4gPolyunsaturated Fat0.2gMonounsaturated Fat1gTrans Fat0.03gCholesterol18mgSodium41mgPotassium17mgFiber0.1gSugar114gVitamin A232IUVitamin C0.1mgCalcium15mgIron0.2mg
Notes
Try to start with a paddle attachment with your stand mixer. At the end, however, try switching to a whisk attachment. This will allow more air to be incorporated into the buttercream. It will make it fluffier.