Chocolate Frosting

Creamy, Rich & Velvety Chocolate Buttercream 

Looking for the best chocolate buttercream frosting? This silky smooth, rich, and indulgent buttercream is perfect for cakes, cupcakes, and desserts. Made with real chocolate and whipped to perfection, it delivers bakery-quality results every time!

Why You’ll Love This Chocolate Buttercream

✔️ Ultra Creamy & Smooth – Whipped for a velvety texture.
✔️ Rich Chocolate Flavor – Uses real chocolate & cocoa powder.
✔️ Perfect for Piping – Holds shape beautifully.
✔️ Not Overly Sweet – Balanced with deep cocoa notes.

Ingredients (Enough for an 8-Inch Cake or 24 Cupcakes)

• 250g salted butter, softened
• 500g icing sugar (sifted for a smooth texture)
• 50g cocoa powder (unsweetened)
• 100g melted dark chocolate (at least 60% cocoa)
• 3 tbsp whole milk (adjust for consistency)
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Whip the Butter

Using a stand or hand mixer, beat 250g softened butter on medium-high for 3–5 minutes until pale, fluffy, and creamy. This step is crucial for a light buttercream.

2. Add the Cocoa & Icing Sugar

Sift 50g cocoa powder and 500g icing sugar together to remove lumps. Gradually add to the butter, mixing on low speed to prevent a sugar cloud. Increase speed and whip until fully combined. Then beat for 10 minutes till pale and fluffy.

3. Pour in the Melted Chocolate

Melt 100g dark chocolate and let it cool slightly (but not harden). Slowly drizzle into the buttercream while mixing on low, then increase speed to medium-high for 2 minutes.

4. Adjust Consistency

Add 3 tbsp whole milk, 1 tsp vanilla extract. Beat for another 2 minutes until silky smooth. If too thick, add more milk 1 tsp at a time.

Pro Tips for Perfect Buttercream

✔️ Room Temp Butter – Soft but not melted butter creates the best texture.
✔️ Sift Everything – Avoids lumps and ensures smoothness.
✔️ Whip It Well – The longer you whip, the fluffier the buttercream.
✔️ Use High-Quality Chocolate – Dark chocolate makes a difference.

How to Store

• Fridge: Store in an airtight container for up to 1 week. Bring to room temp and re-whip before using.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge, then re-whip.