Easy Chocolate Buttercream
By America's Test KitchenPublished on June 5, 2011
Yield
Makes 1 1/2 cups, enough for 12 cupcakes
Ingredients
10 tablespoons unsalted butter, softened1 cup (4 ounces/113 grams) confectioners' sugar pinch table salt 4 ounces (113 grams) semisweet or bittersweet chocolate, melted and cooled½ teaspoon vanilla extract
Before You Begin
Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent).
Instructions
- In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Yield
Makes 1 1/2 cups, enough for 12 cupcakesIngredients
10 tablespoons unsalted butter, softened
1 cup (4 ounces/113 grams) confectioners' sugar
pinch table salt
4 ounces (113 grams) semisweet or bittersweet chocolate, melted and cooled
½ teaspoon vanilla extract
Ingredients
10 tablespoons unsalted butter, softened
1 cup (4 ounces/113 grams) confectioners' sugar
pinch table salt
4 ounces (113 grams) semisweet or bittersweet chocolate, melted and cooled
½ teaspoon vanilla extract
Ingredients
10 tablespoons unsalted butter, softened
1 cup (4 ounces/113 grams) confectioners' sugar
pinch table salt
4 ounces (113 grams) semisweet or bittersweet chocolate, melted and cooled
½ teaspoon vanilla extract
Before You Begin
Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent).
Instructions
- In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
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