As a follow up from our popular How to Make Simple Buttercream tutorial / recipe we thought we’d offer up our tips on whipping up an amazingly decadent chocolate buttercream! This frosting is perfect for mouth watering dark truffle cakes and milk chocolate fudge cakes. You can even use our tips to make an amazingly smooth white chocolate buttercream; perfect with delicious fruity fillings and preserves inside layer cakes.
Our first tip for creating super smooth chocolate frosting is… add melted chocolate! The best thing about adding melted chocolate is that it really helps minimise air bubbles. The second is that by mixing a simple buttercream recipe / method with tempered chocolate is that it becomes a sort of hybrid buttercream-ganache; or ‘butternache’. This makes it perfect for crumb coating cakes.
Perfect chocolate buttercream recipe!
To make enough to fill and ganache/buttercream a 10″ cake of three layers and a 6″ cake of three layers you’d need around 900g of our super smooth chocolate buttercream. This equates to… (NOTE: To make enough to generously frost around 24 cupcakes you’d need around two thirds of the recipe below. Simply multiply the amount per ingredient below by 2 and then divide by 3 e.g. 750g butter x 2 = 1500 / 3 = 500g)
As we stated in our Simple Buttercream tutorial use this recipe as a jumping off point to help whip up frosting perfect for you and how you work. If you haven’t read our initial tutorial about whipping up buttercream you probably should!
400g chocolate callets / buttons (the best are by Callebaut)
400g icing / confectioner’s sugar
12 tablespoons of cocoa powder
Step one: Cut up your butter into small cubes. We use a serrated knife to do this as the serrated edge causes less suction than a straight edge one. This means you shouldn’t be fighting desperately with getting the butter off your knife; a hazardous thing to do at best!
Step two: In a stand up mixer (we recommend a KitchenAid Artisan 4.8 Litre / 5 Quart Mixer) cream your butter using the flat beater on medium speed.
Step three: As the butter is creaming add in the icing sugar a bit at a time.
Step four: In a glass bowl melt up your chocolate callets in either a bain marie (the bowl in a saucepan of hot water) or a microwave (check and stir every 30 seconds to avoid burning).
Step five: Remove from heat once melted and stir until the chocolate has half cooled. Pour your melted chocolate into your mixer bowl with the buttercream and mix.
Step six: Add in the tablespoons of cocoa powder four at a time. Mix. Test your frosting once every 4 tablespoons has been incorporated.
Step four: Mix your frosting at full speed at 30 second intervals; checking each time.
Remember to test, taste and analyse your buttercream as you make it and change the recipe slightly if need be. You need to develop a sort of sixth sense or intuition when it comes to whipping up things like buttercreams and fillings. With our recipe and the advice we offered on our initial How to Make Simple Buttercream post you should be on your way to making perfect and delicious frosting! Buttercream can be a trial and error thing, but with experience you’ll end up with wonderful frosting every time!
All photographs and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Do not copy. We work hard to create content for our readers to enjoy and use so please do the same for your own site, blog, social media account or publication. Copying and publishing our work without permission or claiming it as your own work may lead to legal action from us. If you wish to feature our work please do contact us for info.