Chocolate Buttercream Frosting
This is a classic frosting recipe used in a lot of chocolate desserts. It is most commonly used to frost cakes. It is chocolaty, creamy, buttery and easy to use. In this recipe, I used both butter and shortening. While the butter gives this frosting a creamy buttery taste, the shortening provides the structure it needs to stay at room temperature.
Fall Themed Cupcakes frosted with both Chocolate and Vanilla Buttercream Frosting
INGREDIENTS:
(1) 113 Grams Unsalted Butter (1/2 Cup)
(2) 113 Grams Shortening (1/2 Cup)
(3) 460 Grams Confectioners Sugar (4 Cups)
(4) 1/4 Cup Milk (4 Tablespoons)
(5) 1 Teaspoon Pure Vanilla Extract
(6) 1/4 to 1/3 Cup cocoa Powder
NOTE: (1) You can use all butter, all shortening, or any combination of both. If using butter, it should be at room temperature. Take it out of the fridge at least 30 minutes before you intend to make the frosting. (2) The amount of cocoa powder you use will depend on how strong you want the chocolate flavor to be.
Chocolate Chiffon Cake filled with Chocolate Buttercream and covered with Chocolate Ganache
PROCEDURE:
(1) Place the butter in the bowl of your stand mixer fitted with the paddle attachment. Cream butter till it is smooth and without lumps. With the mixer still running on low speed, add the shortening in chunks and mix till it blends with the butter. Use a rubber spatula to scrape the bottom and sides of the bowl every now and then to make sure there is no butter sticking to the bowl.
(2) Next, add the confectioners sugar in 1 cup measurements. Mix at low speed to contain the sugar in the bowl. Mix till there are no lumps. The mixture will be thick. Again, make use of your rubber spatula to scrape bottom and sides of bowl.
(3) After adding all the confectioners sugar, add the milk and vanilla extract and mix at medium speed till incorporated.
(4) Next, add the cocoa powder and mix until incorporated. Then, crank up the speed to high and mix for about 2 – 3 minutes or till the frosting is light, fluffy and has increased in volume.
The chocolate butter cream frosting is ready to be used. You can reduce the quantity of milk if you require a thicker frosting. This can also be achieved by adding more confectioners sugar.
(5) This chocolate buttercream frosting can be used to frost cakes and cupcakes. It can be placed in a piping bag to pipe flowers and border designs. Let your imagination run wild.
For Vanilla Buttercream Frosting, click here.
For Chocolate Cupcakes Recipe, click here.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Thank you for this recipe, Terry. I am actually new to baking but very artistic when it comes to carving and decorating already-baked cakes. My concern with the recipe is if the addition of milk would not make the filling go bad. If it would, how do I stop this from happening?
Hi. Usually the high sugar content prevents it from going bad. Baking is easy…try out a recipe of mine.
Thank u thank u for sharing ur recipes with us thanks
You are welcome.
Hello Terry. This recipe sounds really easy. Can it be doubled or trippled? and can it be used in tiered cakes?
It is easy. Yes you can and yes it can be used for tiered cakes.
Hi Terry, thanks for ur tutorial. About d milk, can it be used without mixing it with water? Pls I want to know! Waiting for ur reply, thanks once again.
Hi. By milk I meant liquid milk.
Hi terry, u are really GOD sent because it’s not easy to share ones recipe like that.u are really an Angel kudos to u terry.
You are welcome Abby.
I don’t understand what u meant by shortening
Please google it. It is a form of plant fat.
Shortening is also known as crisco,you can get it where baking ingredients are being sold!
Thanks. Crisco is a brand of shortening.
U r jz too amazing,God bless u more
Thanks Rihanat.
I started baking a couple of months ago and i bless the night i doscovered your site. Thank you so much. But Doesnt the milk cause the butter to start sweating?
You are welcome. No milk has no negative effect on the frosting.
Thanks,i will give it a try. God bless.please Can I add nutmeg or any type of nut I want to d batter before baking. And will it be nice if I add nut to my frosting. Thanks.
Hi. Your question is confusing. You do not bake frosting. Nutmeg is also not a nut but a spice. You can add powdered, grated, chopped or whole nuts to your cake batter. You can add chopped nuts to your frosting.
Thanks Terry, can I use this butter cream frosting to glaze my donuts?
Yes, but it wont act as a glaze. It will be a frosting. For a glaze, try a watered down royal icing.
God bless you sir for your detailed tutorials…. I just can’t explain how you have helped my family improve in our baking skills
Glad to hear that Blessing.