The Smoothest Chocolate Buttercream Icing
Let me show you how .....
This Chocolate Buttercream Icing is delicious. It is so smooth and an absolute joy to work with. I know that probably sounds a little strange but I absolutely love using this chocolate cream. It tastes great, and uses ingredients that you would always have in your kitchen pantry.
It is not difficult to make but does take a little more time to whip up than my quick and easy chocolate frosting recipe. Both can be used in the same way. If you have the time to make the best ever buttercream do so if not make the chocolate frosting.
I have also included ideas for vanilla buttercream icing which can be coloured, white chocolate buttercream icing and hazlenut buttercream icing and I have now added a peanut butter buttercream icing recipe, just keep reading down the page to find them.
Please read through my chocolate buttercream recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Chocolate Buttercream Recipe
This recipe will give you enough buttercream icing to decorate- One 20cm (8") cake. To give one filling layer, coat the sides and top and pipe 12 rosettes. There should also be enough to piped a small border around the base of the cake if you would like to.
- 24 medium sized Cupcakes.
This recipe requires melted chocolate. If you need help to do this click on my how to melt chocolate page for three different ways to melt chocolate along with important tips
Ingredients.
1 cup (220g) caster sugar
3 egg whites
300g unsalted butter, room temperature and chopped
1/2 teaspoon vanilla extract
200g dark chocolate, melted
Method.
- Place the sugar and the egg whites in a heat proof bowl. Place over a pan of simmering water. The base of the bowl should not be touching the water.
- Whisk until the sugar has dissolved. You can tell if the sugar is dissolved by rubbing a little of the mix betwen your fingers. If you can feel the sugar crystal keep whisking. Remember to scrape the sides of the bowl down.
- Transfer the mix to a large mixing bowl and beat on high for approximately 10 minutes. You can stop beating when the mix is cool. Scrape down a couple of times to stop build up on the sides of the bowl. The buttercream at this stage will be thick and pure white a bit like meringue.
- The mix must be cool otherwise it will melt the butter as you add it.
- Add the butter one piece at a time beat until smooth between each addition. This step should take at least 6 minutes. Dont worry if the mix looks as if it may curdle, it will come together in the end.
- Once the butter has been added mix through the vanilla and melted chocolate. Warning the chocolate must also be cool otherwise it will melt the buttercream and this is not something you want to happen - believe me!
- Mix until well combined. Scrape the bowl down to make sure.
This buttercream stores well in the refrigerator and makes a wonderful chocolate cake filling. Becareful though not to leave this cream out in hot conditions as it will melt. It's so light and delicious but it does not like the heat. If you need something more robust use my chocolate frosting recipe.
Vanilla Buttercream Icing.
To turn this chocolate cream into a wonderful vanilla buttercream recipe just increase the vanilla extract from 1/2 teaspoon to 1 teaspoon and leave out the melted chocolate.
Simple.
The buttercream can easily be coloured using food grade colourings.
Just add a little at a time.
White Chocolate Buttercream.
If dark chocolate buttercream isn't what you need well try this white chocolate buttercream, it is sweet and smooth.
Just replace the melted dark chocolate with melted white chocolate it is as easy as that.
Now if you want to really indulge use the white chocolate cream to top my recipe for white chocolate macadamia muffins , perfect for any occasion.
Hazlenut Buttercream Icing.
Another easy but very delicious variation of my chocolate butter icing.
Do not add the vanilla extract or the melted chocolate - instead at the end blend through 1/2 cup of nutella (chocolate hazelnut spread).
It is impossible to make this and not have a spoonful - for tasting purposes of course!
Peanut Butter Buttercream.
This is for all the peanut butter fans.
You can add 1/2 cup of smooth not crunchy peanut butter to either of the chocolate buttercream or vanilla buttercream recipes. Just blend it through at the end of mixing.
This really does give it a smooth peanut flavour.
On these cupcakes I have used a fondant teddybear that I made, peanut m & m's and a little heart that I cut out of fudge.
Do you need inspiration for ways to use this fabulous chocolate buttercream? Click on to these other Inspired By Chocolate And Cakes pages.
Chocolate Covered Strawberries Cake
This delicious Chocolate Strawberries Cakeuses this chocolate icing to show off the fabulous Chocolate Covered Strawberries.
Clear instructions and photographs to follow. How can you resist?
Want to know how to make chocolate covered strawberries?
You will find my easy instructions here.
Chocolate Muffins Recipe
I made these wonderful chocolate muffins all dressed ready for a teddy bears picnic I was going to with my nephew Jasper.
Just bake my chocolate chip muffin recipe and top with this chocolate butter icing.
I thought the teddy bear sprinkles were so cute.
Chocolate Cupcake Recipe
Of course this buttercream recipe is perfect to top your cupcakes.
Not only will you find my recipe for chocolate cupcakes at this link but also lots and lots of ways to decorate cupcakes, so if you are looking for ideas take a peek here!
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