Table of Contents
- Does chocolate fudge frosting need to be refrigerated?
- Frosting vs Icing: What's the Difference?
- How many calories in chocolate frosting?
- Frequently Asked Questions
- Can I make chocolate buttercream frosting ahead of time?
- Why is my chocolate buttercream runny?
- Can I use milk instead of cream in chocolate buttercream?
- What chocolate is best for chocolate buttercream?
- Can I freeze chocolate buttercream frosting?
- Jump to Recipe
The best chocolate buttercream frosting recipe that takes your cupcakes and cakes to the next level. This chocolate fudge frosting recipe is thick, creamy, and very indulgent. This recipe is a cross between a traditional buttercream frosting and a rich chocolate ganache. You'll notice straight away that this chocolate frosting has a dark, gleaming, shiny finish that ignites your taste buds.
Does chocolate fudge frosting need to be refrigerated?
This recipe contains fresh cream, so it's best to keep the frosting in the refrigerator; you can take it out about one hour before serving to bring it down to room temperature. It's best practice to store any type of cake frosting that contains fresh cream or uncooked eggs in the fridge and to take it out just before you are ready to serve.
Frosting vs Icing: What's the Difference?
Knowing what toppings to decorate your cakes with can be daunting at times, should you use icing or frosting, and which one is which? The frosting is thicker, creamier, and fluffier than icing. Frosting is normally made by whisking butter, cream, and sugar together to create a thick but soft, fluffy mixture. It's used to decorate celebration cakes or pipe over cupcakes; it's stiff enough to hold its shape but soft enough to create amazing designs using piping tools or palette knives. The icing, on the other hand, is much thinner than frosting and normally has a thin, runny consistency that hardens as it cools and sets. Icing is normally poured or drizzled over your cakes; it adds a smooth, glossy shine to your baked goods, making them look mouthwatering. Icing is great for decorating donuts, cinnamon rolls, lemon drizzle cakes, and yes, even cupcakes.
How many calories in chocolate frosting?
This chocolate fudge buttercream frosting is around 250 calories per portion (the amount needed to top a cupcake). This recipe is quite high in calories as it contains butter, cream, and sugar, which are all high-calorie ingredients. If you're longing to try this delicious chocolate frosting recipe but are watching your daily calorie intake, try spreading a thin layer of frosting on your cupcakes with a palette knife rather than piping it with a piping bag. Depending on how thin you spread it over your cake, you could save ¾ of the calories per serving just by using less of the mixture.
Chocolate Buttercream Frosting
Ingredients
- 1 cup powdered sugar icing sugar
- 1½ oz cocoa powder
- 5½ oz unsalted butter Room temperature
- 1½ teaspoons vanilla extract
- ¼ teaspoon Salt
- 4½ oz dark chocolate
- 5¾ fl oz cream Warmed
Instructions
- First, sift your powdered sugar and cocoa powder into a mixing bowl.1 cup powdered sugar, 1½ oz cocoa powder
- Add in your room temperature butter and whisk together until light and fluffy.5½ oz unsalted butter
- Next, add in your vanilla extract and a pinch of salt and mix.1½ teaspoons vanilla extract, ¼ teaspoon Salt
- Melt your dark chocolate and set it to one side.4½ oz dark chocolate
- Place your cream over low heat and warm gently (you can also use a microwave to warm the cream)5¾ fl oz cream
- Whisk the warm cream into your chocolate buttercream mixture until well combined.
- Now add in your melted chocolate and whisk again until you have a thick but liquid-like texture.
- Cover your mixer and refrigerate for about 45 minutes to thicken up.
- Once completely cooled it will have a smooth thick buttercream texture. At this point, you can add your chocolate buttercream frosting to a piping bag and ice cupcakes, frost a celebration cake, or use it as a thick dipping sauce.
Video
Notes
Nutrition
Frequently Asked Questions
Can I make chocolate buttercream frosting ahead of time?
Yes. You can make chocolate buttercream frosting ahead of time and store it covered in the refrigerator. Let it sit at room temperature until softened, then whisk or beat it briefly before piping or spreading. This helps bring back the smooth, creamy texture.
Why is my chocolate buttercream runny?
Chocolate buttercream is usually runny because it is too warm. Chill it for 10 to 15 minutes, then whisk it again. Repeat in short intervals until it thickens and holds soft peaks. Avoid adding too much extra powdered sugar too quickly, as this can make the frosting overly sweet.
Can I use milk instead of cream in chocolate buttercream?
Yes, but cream gives a richer, thicker, glossier finish. Milk is thinner, so add it slowly and use less than the recipe states for cream. If the frosting becomes too loose, chill it briefly before whipping it again.
What chocolate is best for chocolate buttercream?
Use good-quality dark or semi-sweet chocolate that melts smoothly. A chocolate bar usually gives a better texture than chocolate chips, which can contain stabilizers that stop them from melting as evenly. Dark chocolate also helps balance the sweetness of the powdered sugar.
Can I freeze chocolate buttercream frosting?
Yes. Freeze chocolate buttercream in an airtight container, then thaw it overnight in the refrigerator. Let it soften at room temperature before using, then beat it again until smooth and pipeable. The texture may look firm at first, but it usually comes back once re-whipped.
This chocolate fudge frosting can be used to decorate cupcakes, celebration cakes, and even used as a dipping sauce for your sweet and sugary churros.
I chill this frosting for about 45 minutes after adding the warm cream and melted chocolate. At first, it looks loose, but it firms into a smooth, pipeable texture once cooled. Do not overheat the cream, or the buttercream can turn too soft.
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