This whipped chocolate buttercream is the only chocolate buttercream recipe you will ever need. With the perfect ratio of butter and sugar, it’s the perfect way to top any cake or cupcake.
Chocolate buttercream really doesn’t get any better than this. I find some buttercreams have way to much butter, and other are so sweet you have to scrape the icing off. This buttercream is neither of those.
This buttercream is also perfect for chocolate lovers. It has the most amazing chocolatey taste, and is just as perfect on a vanilla cake as it is topping a chocolate cake.
The texture of buttercream is just as important as the flavour. This buttercream has been whipped and whipped and whipped, which results in a buttercream that’s almost as light as air.
Can I turn vanilla buttercream into chocolate
If you already have a vanilla buttercream recipe you love but are wondering how you can turn it into a chocolate buttercream, it’s simple. Just add cocoa powder until you get a rich chocolate colour. Around 1/2 cup cocoa powder per 2 cups of icing sugar should give a good result.
Once you have added the cocoa powder to your vanilla buttercream, check for sweetness as too much cocoa may result in a slightly bitter taste. If you find your buttercream a little on the bitter side, simply add a little extra icing sugar.
Which butter is best for buttercream icing
You really could use either salted or unsalted butter when making buttercream, depending on your preference. I prefer to use salted butter, as I think the slightly salty taste of the butter works perfectly with the sweetness of the icing sugar.
How do I make buttercream fluffy
The secret to making the fluffiest of buttercream is simple, just beat, beat, beat. A good stand mixer will make this so much easier, but electric hand beater will also work great.
A good fluffy buttercream involves plenty of beating after each addition of butter, sugar and milk, but it’s well worth the effort.
How to make whipped chocolate buttercream
Before making a start on your chocolate buttercream, measure out the correct amount of butter and allow it to come to room temperature. Once the butter has softened, it’s good to go.
Add the butter to the bowl of a stand mixer with the beater attachment, and beat on high until the butter has turned pale. This will take at least a few minutes, depending on your stand mixer.
Combine the icing sugar and cocoa powder and add half to the butter. Beat the mixture for a few more minutes, starting on low speed until the icing sugar is incorporated into the butter, then increasing the speed to high. Repeat with the remaining icing sugar and cocoa.
Add the milk and vanilla extract and beat once again for a further minute. The buttercream is now ready to use. Store any leftover buttercream in an airtight container in the fridge, and bring to room temperature before using.
- 200g butter, softened
- 2 cups icing sugar
- 1/2 cup cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Add the butter to the bowl of a stand mixer with a flat beater attachment. Beat on high until the butter is pale. This will take a few minutes.
- Combine the icing sugar and cocoa powder. Add half of the icing sugar mixture to the butter. Beat on low speed until the icing sugar is incorporated into the butter, then increase the speed to high, beating for a few more minutes.
- Repeat with the remaining icing sugar mixture.
- Add the milk and vanilla extract to the buttercream and beat for a further minute.
- Use the buttercream as desired. Store any leftover buttercream in an airtight container in the fridge. Bring the buttercream to room temperature before using.