She Strengthens

The Ultimate Chocolate Buttercream Frosting Recipe

Balancing Sweetness with Bittersweet

When it comes to chocolate buttercream frosting, it’s easy to go overboard on the sweetness. That’s why I’ve added a touch of bittersweet chocolate to this recipe, tempering the richness and creating a more balanced flavor profile.

A Recipe for Success

This recipe yields enough frosting to cover an 8-inch layer cake or 24 cupcakes. With a total preparation time of just 30 minutes, it’s easy to whip up a batch whenever you need it. Plus, it’s incredibly versatile – simply refrigerate or freeze it for later use.

The Perfect Blend

To create this decadent frosting, you’ll need:

• 6 ounces milk chocolate, coarsely chopped
• 3 ounces bittersweet chocolate, coarsely chopped
• 3 sticks unsalted butter, at room temperature
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2 1/2 cups powdered sugar

Melting the Chocolate

Begin by filling a medium saucepan with 2 inches of water and bringing it to a boil over high heat. Reduce the heat to low, then place the milk and bittersweet chocolates in a heatproof bowl large enough to sit over the water without touching it. Stir until the chocolate has melted and is smooth, then set aside to cool slightly.

Creaming the Butter

Next, beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the milk and beat until incorporated, then pour in the melted chocolate and mix until completely incorporated.

Adding the Finishing Touches

Add the vanilla and salt, mixing until incorporated, then stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Turn the mixer to low and slowly add the powdered sugar until it’s incorporated and the mixture is creamy. Finally, increase the speed to high and mix until lightened in color and fluffy, about 1 minute.

Tips and Tricks

• For best results, let the frosting sit at room temperature until you’re ready to use it, up to 3 hours.
• If you’re not going to use it within 3 hours, refrigerate it in a container with plastic wrap directly touching the surface for up to 3 days.
• To use refrigerated frosting, let it sit at room temperature until softened, then beat it in the bowl of a stand mixer fitted with a paddle attachment until smooth and fluffy.