But sometimes you want a Chocolate Frosting that is a little more intense. This frosting is intense in chocolate flavor and is so easy to make. Perfect for Dark Chocolate lovers and so good on chocolate baked goods. The Best Dark Chocolate Buttercream Frosting is rich and creamy and intense. Many buttercream frosting recipes have the tendency to be greasy, heavy, and overly sweet. Chocolate buttercream calls for simple, staple ingredients that you probably have on hand. Baking cocoa powder is unsweetened and doesn’t have added sugars. If you prefer more frosting on your cake, I suggesting multiplying this recipe by 1.5. Tips for Making the Best Chocolate Buttercream Frosting. Step 3: Frost cake and enjoy! My buttercream is curdled or looks separated – When fat (butter) tries to mix with water (egg whites) it has to be the same temperature. It is our go-to Chocolate Frosting and we use it all the time. Step 2: Add in confectioner’s sugar, cocoa, almond extract, and heavy cream and beat for 3-5 more minutes until you reach the desired consistency. Chocolate Buttercream – silky smooth and delicious, this chocolate buttercream will be a new favorite in no time! I’ve been making this chocolate cake recipe for 15 years, with a few tweaks here and there, and it has never let me down, whether it’s smothered in buttercream, draped with fondant, or dripping with ganache. We love our The Best Chocolate Buttercream Frosting recipe. https://addapinch.com/perfect-chocolate-buttercream-frosting-recipe Tips and Tricks. Make Fluffy Chocolate Buttercream Frosting from scratch with this easy 5 minute recipe!Learn pro tricks and tips for making the best chocolate buttercream frosting perfect for cakes and cupcakes!. Super-Moist Chocolate Cake with Chocolate Buttercream Frosting Kim Lange This 'Depression-era' Chocolate Cake has a secret ingredient that was used as an economic substitution for butter and eggs and it gives this cake it's super-moist super powers and it's still one of the most preferred chocolate cake recipes out there today! With recipes with this few of ingredients, the quality of each ingredient is so imporant: Butter: We like to use unsalted butter so that you can control the amount of salt in your icing. If you’re making one of the novelty cakes, use the pan sizes and baking times specified in the novelty cake … Problems with chocolate swiss meringue buttercream. If you’re making a three-layer chocolate cake, you can use 1.5x this recipe for a lighter frosting or double this recipe for a thicker layer of frosting. The meringue won’t whip up – Egg whites could have been too old or you got some grease in the mixture. Step 1: In a mixing bowl, beat butter for 3-5 minutes, scraping down sides of the bowl as needed. Use a good quality cocoa powder for the best chocolate flavor. The goal for your chocolate buttercream should be a smooth, silky, easily spreadable consistency. You can sub the semi sweet chocolate for dark, milk or white chocolate, but expect that milk or white chocolate will be somewhat softer. Make sure you beat the frosting for the full 8-10 minutes to ensure it is silky smooth. Clean all your utensils again and use fresh egg whites. If you don't want to flavour your entire batch of Italian meringue buttercream, simply use 4 oz of chocolate for every 2 cups of buttercream you'd like to flavour. How to Make Chocolate Frosting. 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