The Best Chocolate Buttercream Frosting
FROSTING FOR AN 8” THREE LAYER CAKE
Making a batch of this chocolate frosting in my cottage kitchen.
Loved by many, this frosting blends the perfect balance: cream cheese cuts the sweetness, and chocolate ganache adds rich depth.
I’ve made this frosting countless times for my family, my friends (it’s a total hit at a kid’s birthday party!), and my local community.
To convince you even more (not that I have to, because I know you’ll love this!), even chocolate frosting skeptics will change their minds! I’ve seen it! My most favorite compliment l've received was about this frosting! A woman said to me, "my husband doesn't like chocolate frosting, but he went crazy for yours!".
Anytime you can get someone to convert from not liking something to loving it is a win in my book! Now if only I could convince my kids to like green beans...
Want a great cake recipe to go along with this frosting?
My e-book ‘Cake for Beginners: Lessons in Learning to Bake Cake from Scratch’ is my comprehensive guide to help you feel more confident creating a joy-filled, delicious-every-time cake - and includes two cake recipes!
Hope you enjoy!
The Best Chocolate Frosting
Ingredients
- 5 Cups Powdered Sugar / 570 g
- 1 1/2 Cups Unsalted Butter (3 sticks, room temperature) / 340 g
- 4 oz Regular Cream Cheese / 116 g
- 1 Pinch of Salt (heaping) / 3 - 5 g
- 1 Tablespoon Vanilla Extract
- 1/4 Cup Heavy Cream / 60 g
- 8 oz Chocolate / 226 g
Instructions
- Add the butter and continue mixing on medium speed until the texture is again paste-like.
- Increase the mixer to medium-high speed and mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Make a ganache by heating the heavy cream in the microwave in 30-second bursts until it starts to bubble. Add the chocolate, let it melt, and stir until smooth.
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the chocolate ganache, salt, and vanilla extract. Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
- Option to store in an air tight container in the refrigerator or freezer, then bring to room temperature and repeat step 8 & 9 prior to frosting you cake.
Notes
My e-book ‘Cake for Beginners: Lessons in Learning to Bake Cake from Scratch’ is my comprehensive guide to help you feel more confident creating a joy-filled, delicious-every-time cake! It includes two great cake recipes and frosting recipes. For any equipment or tool recommendations, see here.
