Chocolate Buttercream Recipe
This easy basic chocolate buttercream is perfect as a filling for chocolate cake or piped onto cupcakes.
Servings: 1 portion
Ingredients
- 30 grams all-purpose flour
- 30 grams cocoa powder
- 240 ml milk
- 200 grams unsalted butter
- 200 grams powdered sugar
- 1 tsp vanilla extract
- 200 grams dark chocolate
Instructions
- Sift the flour and cocoa powder. Add along with the milk to a saucepan and whisk to remove lumps. Place over heat and bring to a gentle boil while stirring continuously. Once boiling, reduce the heat.
- After about 5 minutes (depending on stove and pan), the mixture will be thick enough. You can check by inserting a wooden skewer - it should stand upright. Transfer to a bowl, cover with plastic wrap, and let cool to room temperature. This mixture must be smooth. If there are lumps already, press the mixture through a sieve.
- Once cooled, beat the butter and powdered sugar in another bowl until light and fluffy. Add the vanilla and beat until combined.
- Meanwhile, melt two-thirds of the chocolate over a double boiler. Once melted, remove from heat and add the remaining chocolate. Stir regularly until all is melted. Let the chocolate cool. You can test by touching a bit to your lip, it should feel cool.
- Once both the chocolate and flour mixture are at room temperature, continue. Add the flour mixture to the butter mixture and beat for about 5 minutes until creamy. Then add the cooled melted chocolate in portions, mixing well between additions.
- Your buttercream is now ready to use - time to make delicious cakes and cupcakes!
How to store
Buttercream can be made ahead and stored in the fridge for up to a week and you can freeze it for up to three months. Make sure to let it come to room temperature before using.