Fluffy Chocolate Buttercream Frosting
#itssofluffy #chocaholic

INGREDIENTS

 

500g softened unsalted butter (room temperature)

1020g soft icing sugar mixture (sifted after it’s weighed)

2 tbsp milk (room temperature, optional: see notes)

1 tsp vanilla extract

100g dark or milk cooking chocolate (make sure it’s not hot, warm is ok)

100g unsweetened cocoa powder

METHOD

 

Will frost 24 cupcakes

 

1/ Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in color.

 

2/ ** Add half the icing sugar mixture and mix until it’s mixed into the butter, then add the rest of the icing sugar along with 2 tbsp of milk (optional, see notes below) and a tbsp of vanilla extract.

 

3/ Continue mixing for 5 min until it's all well combined.

 

4/ Add the cocoa powder and melted chocolate and mix on high speed until it’s evenly combined, making sure to scrape down the bowl at least once to get the frosting from the bottom and sides.

 

Notes:

 

To adjust sweetness:

You may half the amount of sugar, but keep in mind that the frosting will not be as stable on warm days and may melt easier.

 

*Buttercream frosting can be refrigerated and stored in an air tight container for up to 2 weeks. Take out of the fridge a couple hours before you use it and whip up for a couple minutes to get back to piping constistency

 

** This is the stage to add any food colors or additional flavorings to your buttercream frosting.

 

It’s best to only use essences as flavoring in frosting and gel food coloring rather than liquid.

 

Milk: The milk serves several purposes. It helps smoothen out the frosting and makes the sugar less grainy, it also helps make it fluffy. Generally you should add the milk as it makes the frosting much nicer, and don't be tempted to add too much otherwise the frosting will split.

 

IMPORTANT! The only time I wouldn’t recommend adding the milk is on warm days as it will cause the frosting to go very soft and it won't be able to hold it's shape. And so on warm days it's best to leave it out. You should not try making the frosting with less icing sugar on warm days either. The sugar helps stabilise the frosting.

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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