American Chocolate Buttercream
This classic American buttercream recipe makes decadent, rich chocolate frosting--ideal for frosting cakes or cupcakes.
To make ahead: Store in airtight container for up to 1 month in the refrigerator and 3 months in the freezer.
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Prep Time
15 minutes
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Servings
6 cups
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4 sticks (32 tablespoons) unsalted butter, softened
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4 cups (17 ½ ounces) powdered sugar
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3 tablespoons heavy cream
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2 teaspoons vanilla extract
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⅛ teaspoon table salt
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1 cup (7 ounces) dark chocolate chopped
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3 tablespoons unsweetened cocoa
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¼-½ teaspoon Ann Clark Espresso Powder
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Stand mixer or electric mixer
Ingredients
Equipment Needed
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1
Beat butter until smooth on medium speed, in a stand mixer with paddle attachment or electric mixer, 2 to 3 minutes.
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2
lowly add 1/3 of the sugar to the bowl, mix on medium speed until the sugar is blended well with the butter. Repeat with remaining sugar.
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3
Beat heavy cream, vanilla, and salt on medium speed, until incorporated, scraping the sides as needed.
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4
Melt chocolate in a bowl on 50 % power in the microwave, stirring halfway through, until melted, about 2 minutes.
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5
Add chocolate, cocoa and Espresso to the bowl, scraping the sides as needed and mixing until combined.
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6
Turn mixer up to high and beat until it is very smooth and creamy, 4 to 6 minutes.
Notes & Tips:
Espresso powder can help enhance the chocolate flavor and can be added based on preference.If you like a sweeter, denser frosting you can add 1 additional cup of powdered sugar. If you like a fluffier frosting, you can subtract 1 cup powdered sugar.
To make ahead: Store in airtight container for up to 1 month in the refrigerator and 3 months in the freezer.
Photo by Laura Kanya
