Indulge in the luxurious delight of Chocolate Buttercream Frosting, a heavenly creation that epitomizes lightness, fluffiness, and rich chocolate flavor. This Whipped Chocolate Buttercream is every baker’s fantasy, offering a sumptuous blend of sweetness and depth, making it the perfect accompaniment to any dessert. Elevate your baking endeavors with this exquisite Chocolate Buttercream, a true masterpiece of confectionery artistry.
Unsalted vs. Salted Butter
In crafting this delectable frosting, the choice between unsalted and salted butter is crucial. Opting for unsalted butter ensures a fresher taste and maintains consistency in water content, essential for achieving the perfect texture. While salted butter can be used as an alternative, it’s advisable to adjust the salt in the recipe accordingly to maintain flavor balance.
How to Make Chocolate Buttercream
Tailored specifically for cakes (though versatile for various desserts), this recipe prioritizes achieving a smooth and creamy texture. Whisk the ingredients vigorously in a stand mixer on high speed for 3-5 minutes. This process not only eliminates lumps and lightens the color of the buttercream but also yields an irresistibly fluffy frosting.
Can I Use a Hand-Held Mixer?
Absolutely! Simply ensure that the hand-held mixer is set to its highest speed and extend the mixing time accordingly. While a stand mixer typically requires 3-5 minutes, using a hand-held mixer may necessitate at least 5 minutes to achieve the desired consistency.
How to Crumb Coat
The smoothness and pliability of this frosting make it ideal for crumb coating, a crucial step in cake decoration. A crumb coat, applied before the final frosting layer, seals in crumbs and ensures a flawless finish. Additionally, it’s beneficial for preserving moisture and facilitates cake chilling or freezing before decorating.
How to Store Buttercream
For optimal freshness, refrigeration is necessary. Store the buttercream in an airtight container or directly in piping bags. Prior to use, allow the buttercream to reach room temperature, and consider re-whipping it to restore its light and fluffy texture.
Ingredients:
- 1 ½ cups (340 g) unsalted butter, at room temperature
- 4 cups (500 g) confectioners sugar
- ¾ cup (88.5 g) cocoa powder
- 4 tablespoons (60 ml) heavy whipping cream
- 2 teaspoons (10 ml) vanilla extract
- 1 pinch table salt
Instructions
- In the bowl of a stand mixer fitted with whisk attachment, whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes. Be sure to stop at least once and scrape the bowl.
- With the mixer off, add in cocoa powder, vanilla, and salt.
- Turn mixer on low and blend for about 30 seconds.
- One tablespoon at a time add in heavy cream.
- Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
- Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout, and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
