American Chocolate Buttercream
Rated 5.0 stars by 1 users
Servings
6 cups
Prep Time
15 minutes
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.
Ingredients
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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
Directions
Beat butter until smooth on medium speed, in a stand mixer with paddle attachment or electric mixer, 2 to 3 minutes.
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.
Beat heavy cream, vanilla, and salt on medium speed, until incorporated, scraping the sides as needed.
Melt chocolate in a bowl on 50 % power in the microwave, stirring halfway through, until melted, about 2 minutes.
Add chocolate, cocoa and Espresso to the bowl, scraping the sides as needed and mixing until combined.
Turn mixer up to high and beat until it is very smooth and creamy, 4 to 6 minutes.
Recipe Note
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
