Smooth Buttery Chocolate Frosting
Creamy smooth and delicious chocolate frosting recipe. Unlike traditional buttercream, this is silky and not chalky or gritty or too sweet.
Ingredients
- 1 lb cold butter, which is 4 sticks or 2 cups (cut into 12 pieces) I use salted butter, if you use unsalted butter you'll want to add a pinch of salt.
- 3 cups powdered sugar
- 1/2 cup unsweetened Hershey's cocoa, 1 cup if you want it really rick and chocolatey
- 1/4 cup chocolate chips, melted (1/2 cup for extra rich chocolate flavor) I use Ghiradelli 60% dark chocolate chips, melt in the microwave at 30% power until smooth, and allow to cool.
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
- The ingredients might look similar to traditional American buttercream, but the mixing will be a little different. This portion of frosting can frost 24 cupcakes.
- In the bowl of a mixer, place the butter with the beater blade. Mix on low until it's combined, then increase the speed to medium until it starts to blend and smooth out around the bowl. Increase the speed to high and mix for 5 minutes. This will seem like a long time, the butter will whip smooth and light in texture and color. Pause the mixer halfway through the time scrape down the sides and bottom of the bowl and continue mixing for the remaining time. All the butte should be well whipped, and look whiter in color
- Add in the vanilla, 2 cups of powdered sugar and salt if using unsalted butter. Add a pinch of salt if you like your desserts and frosting less sweet (I use salted butter and still add a pinch of salt). Mix on low to combine, then increase the temperature to medium speed until the powdered sugar is incorporated.
- Place the heavy cream along with 1 cup of powdered sugar into a microwave safe dish and microwave for 20 seconds. The heavy cream should be warm. Stir the powdered sugar so it's absorbed by the cream, it'll be a paste consistency. Heat a few seconds more if needed. Add that to the mixing bowl along with the melted and cooled chocolate. Mix on medium speed until fully combined. Turn up to medium high speed and continue mixing for 3-4 minutes.
- Scrape down the sides and bottom of the mixing bowl ensuring everything will be combined.
- Mix on medium speed for 2 more minutes, longer if needed. The frosting should look smooth and fluffy, not thick and stiff.
- Remove a small portion of white frosting for the football laces 1/3 cup.
- For a light chocolate frosting add 1/2 cup cocoa and 1/4 cup melted chocolate for a really rich chocolate frosting add 1 cup cocoa and 1/2 cup melted chocolate.
- Add the cocoa and melted chocolate and mix until smooth and all absorbed into the frosting, mix by hand or put on mixer and mix on low speed.
- Use a rubber spatula to stir the frosting, pressing any air bubbles out for 2 minutes.
- Cover the frosting with plastic wrap, or place in a dish with a lid until ready to use. The frosting will stay fresh at room temperature for 3 days. As long as the room is not much warmer than 70°.
- Place the white frosting in a piping bag with a #3 piping tip for the football laces.
- Place the chocolate frosting into a piping bag with a star tip. I used a #506. Any star tip will can be used.
- Press the frosting onto the cupcakes moving the piping bag back and forth creating the desired shape. Place the white frosting on top for the laces.
- This frosting will not crust over hard. To be sure you don't mess up the cupcakes, place the frosted cupcakes in the fridge until cold. Allow to come to room temperature before serving.