Tuesday, January 5, 2010

Quick and Easy Chocolate Buttercream

I made this cake for Christmas, and though I was a little underwhelmed by the cake itself (almond and my picky preggo palate just weren't jiving that day), I loved the chocolate buttercream. It's a lighter chocolate flavor, so if you're looking for a death-by-chocolate sort of deal, this is not your frosting (though I do have something to post for you fellow chocoholics later). I'm a bit surprised by how much I liked this, considering it's a quick buttercream and not the cooked meringue style I usually prefer; however I do think it could be improved upon with a bit of Bailey's. Either way, I like this for a quick, not-too-heavy on the chocolate chocolate buttercream. It's not the greatest for decorative piping, but it works enough for the basics.

Chocolate Buttercream
(adapted from Martha Stewart)

3 cups butter, at room temperature
4 cups powdered sugar, sifted
2 tsp vanilla extract
1/4 tsp. salt
6 Tbsp. bittersweet chocolate, chopped, melted and cooled(I used Callebaut)

1. In a large mixer fitted with paddle attachment, beat butter until creamy.
2. Add powdered sugar, one cup at a time, and beat until incorporated into butter.
3. Add vanilla and salt, beat until incorporated.
4. Add chocolate and beat until chocolate is thoroughly mixed and buttercream is light and fluffy.


  1. sounds great and now I wish I had something to ice :)

  2. What an absolutely beautiful cake. I have been looking for a nice chocolate buttercream so I should give this recipe a try.

  3. I don't have a stand mixer.. Can this be done with a hand-held? And is it really sweet, with the powdered sugar and all?

  4. Not terribly sweet. It's sweeter than the swiss or italian meringues that I usually use, but most people wouldn't consider this very sweet for a quick buttercream. And yeah, you can use a hand mixer. Just use good chocolate :).

  5. No worries on the good chocolate... You ruined me long ago!!!