I absolutely adore this Chocolate Buttercream recipe because it’s a breeze to whip up, and it pairs wonderfully with various cake flavors. It’s incredibly rich and creamy, and it forms a nice crust, similar to ganache. I’ve used this recipe for numerous cakes, including chocolate, white chocolate, vanilla, and yellow cakes.

Whenever I make this buttercream, it disappears quickly because my family members can’t resist sneaking spoonfuls throughout the day. That’s why I often make double batches—enough for the cakes and their snacking!

This recipe is quite straightforward, almost like making regular buttercream. I can whip up a batch of this chocolate buttercream in just 10 minutes. However, it’s crucial to mix it thoroughly to achieve that smooth and silky texture.

Here’s what you’ll need:

Ingredients:

• 1 cup of Butter
• 1/2 cup of Vegetable Shortening
• 1 pack of Semi-Sweet Chocolate Chips
• 1 teaspoon of Salt
• 1 tablespoon of Vanilla Extract
• 4 cups of Powdered Sugar
• 3 Tablespoons Heavy Cream (add more if needed)

Let’s Get Started!

Step 1: Mixing the Butter and Shortening

To make this buttercream, start by adding the butter and vegetable shortening to a bowl. Then, mix in 1 teaspoon of salt. Turn the mixer on high speed for at least five minutes to ensure everything blends perfectly. Remember to scrape down the sides of the bowl to make sure it’s all well combined.

Once the butter, shortening, and salt have mixed together, add 1 tablespoon of vanilla extract to the mixture. Turn the mixer to medium speed for one minute to fully incorporate the vanilla extract.

Step 2: Adding the Melted Chocolate

Now, adding the melted chocolate chips should be done carefully. Gradually add them while the mixer is on slow speed to ensure a smooth blend. Allow it to mix for about a minute to eliminate any lumps, and be sure to scrape down the sides of the bowl.

Step 3: Adding the Powdered Sugar

Once everything is nicely combined, it’s time to add the powdered sugar. This will thicken the mixture, so add a tablespoon of heavy whipping cream at a time to reach your desired consistency. The buttercream might lighten in color initially, but it will darken over time.

If it’s still too thick after all the powdered sugar, keep adding heavy whipping cream, one tablespoon at a time, until you get the smoothness you want. I prefer my buttercream to be smooth but not overly loose. The heavy whipping cream also enhances the flavor, making it more buttery and less excessively sweet.

All Done!

And there you have it! That was pretty simple and easy, right? This is my go-to recipe for chocolate buttercream, and it’s a hit with every cake I make using it.

I hope you found this tutorial helpful, and I hope this recipe becomes your go-to for chocolate buttercream too!

Chocolate Buttercream FAQ’s

Is it necessary to refrigerate Chocolate Buttercream?

It’s a good idea to refrigerate any type of buttercream, including chocolate buttercream. Refrigeration helps keep it fresh for later use. However, if you plan to use it for a cake, let it come to room temperature before working with it to ensure it’s not too stiff.

Also, make sure the room temperature isn’t too warm or humid, as that can cause the buttercream to spoil.

Can you freeze Chocolate Buttercream?

Yes, you can freeze chocolate buttercream. It will stay good in the freezer for up to 1 month. Store it in an airtight bag within a container to prevent air from getting in. When you’re ready to use it, thaw it in the refrigerator overnight and let it come to room temperature on the counter before using it.