Dark Chocolate Buttercream Frosting
If you’re looking for a frosting that’s deeply chocolatey, smooth, and not overly sweet, this Easy Dark Chocolate Buttercream Frosting is exactly what you need. Made with real dark chocolate and simple pantry ingredients, this buttercream is perfect for cupcakes, layer cakes, brownies, and piping decorations.
Why You’ll Love This Dark Chocolate Buttercream
• Rich dark chocolate flavor
• Smooth, creamy, and fluffy texture
• Not too sweet
• Easy to pipe and spread
• Great for cakes, cupcakes, and desserts
Ingredients
-200g unsalted butter, softened
-240-260g icing sugar, sifted
-120g dark chocolate (60-70% cocoa), melted & cooled
-2-3 tbsp whipping cream (or milk)
-1 tsp Vanilla Flavoring Extract
-Pinch of salt (optional, enhances chocolate flavor)
How to Make Easy Dark Chocolate Buttercream Frosting
1. Cream the butter
Beat the softened butter until pale, light, and creamy.
2. Add icing sugar
Gradually add sifted icing sugar and beat until smooth and fluffy.
3. Add dark chocolate
Pour in the melted dark chocolate (make sure it’s not hot) and mix until fully combined.
4. Adjust the texture
Add whipping cream one tablespoon at a time until you reach your desired consistency.
5. Finish the buttercream
Add Vanilla Flavoring Extract and a pinch of salt. Beat again until smooth, fluffy, and glossy.
Your dark chocolate buttercream is now ready to use!
Consistency Tips
• For piping: Use less cream for a firmer buttercream
• For spreading: Add a little more cream for a softer texture
• For sharp cake edges: Chill the buttercream briefly before using
Storage Instructions
• Store in an airtight container in the refrigerator for up to 5 days
• Bring to room temperature and re-whip before using
• Freezing is not recommended as texture may change
FAQ
1. Can I use cocoa powder instead of melted dark chocolate?
You can, but melted dark chocolate gives a richer flavor and smoother texture. Cocoa powder buttercream will taste lighter and less intense.
2. Why did my buttercream turn grainy?
This usually happens when hot chocolate is added to the butter. Always let the melted chocolate cool slightly before mixing it in.
3. Is this buttercream suitable for piping?
Yes! It pipes beautifully as long as the consistency is firm enough. Perfect for rosettes, swirls, and borders.
4. How can I make the buttercream less sweet?
Use dark chocolate with a higher cocoa percentage (70% or above) and reduce the icing sugar slightly.
5. Can I make this buttercream in advance?
Yes. Make it up to 3-5 days ahead, store in the fridge, and re-whip before use.