How to make a delicious Chocolate Buttercream Frosting

This delicious Chocolate Buttercream Frosting is light and airy. It is made by combining an easy and creamy chocolate ganache and American Buttercream. The method and steps used to make this chocolate frosting will give it a mousse like texture that is stable and perfect for piping desserts, layering and frosting cakes.

Continue to read on and watch my full Step by Step “Delicious Chocolate Buttercream Frosting with Chocolate Ganache | Light and Airy Mousse Like Texture” video tutorial below and read along with the full written recipe below.

Ingredients

250 grams Salted Butter (room Temperature, not melted)
250 grams (2 cups) Powdered Sugar (Icing Sugar)
200 grams Dark or Milk Cooking Chocolate
125mL (1/2 cup) Heavy Cream (Thickened Cream)

Directions

Break or chop the cooking chocolate into small pieces and place into a heat proof bowl and set aside. Please note that the chocolate will determine the flavour of the buttercream. Choose one to suit your preference of milk or dark chocolate.
Pour the heavy cream (thickened cream) into a small pan and cook over medium heat. Stir constantly and let boil for 1 minute. Make sure the cream does not burn or stick to the pan.
Fill another small pan with 2cm of water, boil then simmer. Place the heat proof bowl with chocolate over the simmering pan.
Pour the heavy cream over the chocolate. Stir until the chocolate melts and the ganache mixture combines well.
Set the chocolate ganache aside and let cool and thicken for an hour.
Add the butter into a large bowl. Beat with a hand mixer or stand mixer for a few minutes until the butter becomes creamy and very pale. Scrape the bowl as necessary.
Check that the ganache mixture has cooled and thickened. Beat for a minute until the ganache looks smooth and creamy.
Add the ganache mixture into the butter and beat for a few minutes until it is well combined. Scrape the bowl as necessary and continue to mix.
Add 1/2 the powdered sugar then mix well. Add the rest of the powdered sugar, then mix until well combined and creamy. Scrape the bowl as necessary.
You can use the buttercream immediately to pipe decorations or to layer and frost a cake.
Store the buttercream in the fridge for up to 5 days. Bring to room temperature to soften and remix to smooth before use.

Notes

How are the ingredients measured in this recipe?

In this recipe and in all of my recipes I provide all ingredients in grams and in mL (millilitres) where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of kitchen scales where applicable to measure the ingredients to achieve exactly what the recipe intends.

What is icing sugar and can I substitute it in this recipe?

Icing sugar is also known as powdered sugar and confectioners’ sugar. Not to be confused or replaced with caster sugar also known as super fine granulated sugar. The icing sugar in this recipe cannot be substituted.

What is thickened cream?

Thickened cream is fresh cream which contains no less than 35% milk fat. It contains milk and milk products. In some countries it is also known as Heavy Cream.

How to store this Chocolate Buttercream and what is its shelf life?

Store this buttercream in an airtight container or covered bowl in the fridge for up to 5 days. Bring back to room temperature for an hour or until it softens and mix again before use. Re-mixing the buttercream will ensure it is smooth again before piping or frosting a cake.

Troubleshooting

The buttercream is too soft, how can I fix it?

You may find that in warm and hot weather, buttercream frosting will naturally soften more than in cold weather. You can adjust the consistency of this buttercream and make it more stable in warm temperatures by adding up to an extra 250 grams of powdered sugar. You can also refrigerate the buttercream before piping and decorating for 10 minutes at a time.

Watch the full step by step video provided with this recipe for visual instructions. If you have any questions leave me a comment and I’ll be more than happy to guide you through.

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