Chocolate Buttercream Frosting

Yield: 3 cups (for 36 cupcakes lightly spreaded, or 18 generous amount of piping)

Prep Time: 15 min

Cook Time: 2 min

Chocolate Buttercream Frosting

Ingredients:

1/2 cup salted butter, softened
One 3-ounce package cream cheese, softened
One 16-ounce package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips

Directions:

1. In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.

2. Microwave the chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth. If the frosting is too soft for piping, cover and refrigerate for a few minutes until it firms up a little bit. Otherwise, spread frosting on top of cupcakes and decorate as desired.

Tips:

*If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is known to be GF.

Source: RecipeGirl.com (barely adapted from Southern Living)

8 Responses to “Chocolate Buttercream Frosting”

  1. postedApr 21, 2013 5:19 PM
    Jenetta

    Used this recipe with a few alterations (because I got the wrong butter and chocolate)for my mothers wedding reception cupcakes and the icing was wonderful!!

  2. postedApr 23, 2013 6:32 PM
    Staci

    LOVED this frosting! I used milk chocolate chips instead of dark chocolate and it literally tasted like a Wendy’s frosty! My coworkers loved it! Thanks for such a wonderful recipe!

  3. postedAug 7, 2014 2:05 AM
    MIchelle

    Hi there,
    Can I use this frosting under my fondant on a cake?
    Regards

    • August 12th, 2014 @ 4:08 PM

      I’m not at all familiar with how to use fondant, so I’m afraid I’m not any help!

  4. postedSep 25, 2014 6:15 PM
    Megan

    This was the third chocolate buttercream recipe I tried today. Third time is a charm, it’s wonderful! I used semi-sweet chocolate because it’s what I had on hand. Thank you so much for the recipe, this will definitely be my go to chocolate buttercream!

    • September 26th, 2014 @ 10:11 PM

      So glad to hear you like it so much!

  5. postedApr 13, 2015 9:18 PM
    Stephanie

    i am doing a two tier wedding cake , but I have white buttercream how do I make it to look ivory buttercream,  please let me know…thks

    • April 30th, 2015 @ 11:45 AM

      I’m not sure– maybe google your question? I’m not super skilled at that sort of thing!

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