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Homemade Perfect Chocolate Buttercream photo

Perfect Chocolate Buttercream

This Perfect Chocolate Buttercream is rich, creamy, and full of deep chocolate flavor—perfect for frosting any dessert!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 5 cups powdered sugar
  • ⅔ cup unsweetened cocoa powder
  • pinch fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 bar Ghirardelli dark chocolate (3.5 ounces, 60% or 72% cacao), melted and cooled
  • 4-5 tablespoons heavy cream or whole milk

Equipment

  • Mixing Bowl
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Double boiler or microwave

Method
 

Stepwise Method
  1. Start by melting the Ghirardelli dark chocolate. You can do this using a double boiler or in the microwave. If using the microwave, heat in 15-30 second intervals, stirring in between until completely melted and smooth. Allow it to cool while you prepare the buttercream.
  2. In a large mixing bowl, beat the room temperature unsalted butter with an electric mixer on medium speed until it’s soft and creamy, about 2-3 minutes.
  3. Gradually add in the powdered sugar and unsweetened cocoa powder. Mix on low speed to prevent a sugar cloud, then increase to medium speed until well combined.
  4. Add the pure vanilla extract and a pinch of fine sea salt to the mixture. Beat until everything is incorporated.
  5. Once the melted chocolate has cooled to room temperature, pour it into the butter mixture. Beat on medium speed until fully combined and the buttercream is smooth.
  6. Add heavy cream or whole milk one tablespoon at a time, mixing after each addition until you reach your desired consistency. For stiffer buttercream, use less cream; for a softer, more spreadable frosting, add more.
  7. Give your buttercream a taste. You can add more vanilla or cocoa powder if you desire a stronger flavor.
  8. Once your Perfect Chocolate Buttercream is ready, it’s time to frost your favorite desserts! Use a spatula to spread it on cakes or cupcakes, or a piping bag for decorative designs.

Notes

  • Store in an airtight container in the refrigerator for up to one week.
  • To restore fluffiness, allow to come to room temperature and re-whip before using.
  • If making ahead, freeze for up to three months and thaw overnight in the refrigerator.