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I absolutely love this recipe because it’s so easy to whip up and it tastes great with so many cake flavors. It’s very rich and creamy, plus it crusts over well very similar to ganache. I’ve made this recipe for several cakes especially chocolate cake, white chocolate, vanilla, and yellow of course.
Anytime that I make this buttercream it doesn’t last long because I have family members who constantly eat it throughout the day. This Is why I have to make double the amount each time that I make this buttercream so that way I will have enough for the cakes that I make and for them to eat whenever they want.
This recipe is very simple and it’s very similar to making regular buttercream. I can literally make a batch of this chocolate buttercream in 10 minutes. However it’s best to mix the buttercream together very well so that it’s fully creamed together, giving you that smooth and silky texture.
- 1 cup of Butter
- 1/2 cup of Vegetable Shortening
- 2/3 cup of Chocolate cocoa
- 1 teaspoon of Salt
- 1 tablespoon of Vanilla extract
- 4 cups of Powdered sugar
- 3 Tablespoons Heavy cream (add more if needed)
Let’s Get Started!
Mixing the Butter and Shortening:
To make this buttercream you’ll start by adding the Butter and vegetable shortening to the bowl. Next you will pour in 1 teaspoon of salt to the butter and shortening.
Now you’ll turn the mixer on high speed for at least five minutes so that it’s fully combined. Remember to constantly scrape down the sides of the bowl so that the Butter and shortening are fully creamed together.
After the shortening, salt, and butter has mixed together, now you’ll add 1 tablespoon of vanilla extract to the mixture.
Once the vanilla extract has been added to the Butter, shortening, and salt mixture you’ll turn the mixture on medium speed for one minute to fully combine the vanilla extract.
Adding the Chocolate Cocoa:
Now this part can get a little messy because if you pour too much of the chocolate cocoa into the butter and shortening mixture it can become very cloudy and explode everywhere.
I highly recommend pouring a little at a time into the bowl, while the mixer is on slow speed just to avoid any of the chocolate cocoa from getting everywhere.
Once all the chocolate cocoa has been added to the vegetable shortening and butter mixture now you can let it mix for up to one minute.
As stated before this will help to eliminate any lumps of cocoa in the mixture. It’s also best to continue scraping the sides of the bowl as well so that all the cocoa is completely mixed in.
Adding the Powdered Sugar:
After everything has been fully incorporated together now you can start adding in the powdered sugar. Here is where the mixture will begin to get very thick and you will need to add a tablespoon of heavy whipping cream at a time to loosen up the mixture. The buttercream will also become lighter in tone but if you let it sit for a while it will become darker in tone.
Once you’ve added all the powdered sugar and the consistency is still too thick, continue to add 1 tablespoon at a time until you achieve the consistency that you want. I like for my buttercream to be smooth but not too loose.
The heavy whipping cream will also help improve the taste as well so that you can taste more of that buttery and milk chocolate flavor without it being extremely sweet.
You’re All Done!
Now that was pretty simple and easy to make! This is absolutely my go to recipe whenever I have to make chocolate buttercream and it’s a hit on every cake that I make using it.
I hope that you have found this tutorial helpful and I hope that this recipe will become your go to for chocolate buttercream as well!
Chocolate buttercream FAQ’s
Is it required to refrigerated Chocolate Buttercream?
It’s best to refrigerate any type of buttercream that you make including chocolate buttercream as well. Refrigerating your buttercream will help to preserve it for a later date, keeping it fresh.
However, if you will be using it for a cake it’s best to let it sit out to heat up to room temperature so that the consistency will not be too stiff and difficult to work with.
Also, make sure that the temperature in your home or work space isn’t too warm or humid because that can cause the buttercream to spoil.
Is it safe to freeze chocolate buttercream?
Yes you can absolutely freeze chocolate buttercream. Chocolate buttercream will last in the freezer for up to 1 month. It’s best to store the chocolate buttercream in an air tight storage bag and into a container to keep prevent any air from entering the buttercream.
Then when you’re ready to use the chocolate buttercream, it’s best to let it thaw out in the refrigerator overnight. Also remember to let it sit out on the counter to warm up to rooms temperature before using it.