Chocolate Fudge Buttercream
This Chocolate Fudge Buttercream is perfect for all kinds of cakes, cookies and desserts. It’s simple to make and produces thick, luscious and silky smooth chocolate buttercream which is excellent for piping and decorating. Rich with molten chocolate and intense cocoa, you’ll be reaching for this frosting recipe every time you even think about a chocolate cake.
Servings: 16
Calories: 415kcal
Ingredients
- 150 g 70% dark chocolate
- 500 g unsalted butter softened
- 500 g icing sugar
- 90 g cocoa powder
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Chop the chocolate into small pieces and melt it gently using a double boiler or in a glass bowl set over a saucepan of simmering water. Alternatively you can put your chocolate in a microwaveable bowl and melt for short bursts in the microwave (20-30 seconds), stirring between each interval. Let it cool slightly but remain pourable.
- In a stand mixer, fitted with the paddle attachment, beat the softened butter and icing sugar on medium-high speed for 4–5 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.
- Sift in the cocoa powder, then add the melted chocolate, salt, and vanilla extract. Beat on low speed to incorporate, then increase to medium-high and continue beating until the buttercream is smooth, airy, and evenly combined.
Notes
This recipe makes enough to frost a 2 layer 20cm (8 inch) celebration cake or 16 cupcakes.
Make sure to sift your cocoa powder and your icing sugar.
Keep scraping down the bowl as you are mixing it together, it will help incorporate the ingredients properly.
If the buttercream is too thick, add a splash of milk or cream, a teaspoon at a time, until it reaches your desired consistency. If too soft, chill briefly before re-whipping.
Making ahead. You can make this chocolate buttercream up to 2 days prior to frosting your cake (or whatever you are using it for). The best way to store buttercream frosting is in an airtight container in the fridge. Prior to using you should allow it to rest at room temperature for about 20 minutes, then re-whip in your stand mixer for a couple of minutes until light, fluffy and ready for piping.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of buttercream, assuming the buttercream is portioned into 16 servings. This is for a generous serving of frosting. It can certainly be eeked out further.
Nutrition
Calories: 415kcal | Carbohydrates: 39g | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 116mg | Potassium: 161mg | Fiber: 3g | Sugar: 33g | Vitamin A: 785IU | Calcium: 22mg | Iron: 2mg