You have made chocolate cake or buns and now all you need to do is make the icing. But which icing to choose is always a dilemma, so why not opt for this super easy chocolate buttercream? This recipe creates a luxuriously silky topping, made from real dark chocolate. The dark chocolate provides the rich, decadent flavor, as well as enhances the silky texture. Ideal for when you are creating a sinfully delicious dessert.
If dark chocolate is too overpowering a flavor for you, or the cake is for children, you may want to look at the options below the recipe for alternatives.
- 6 ounces butter (room temperature)
- 6 ounces powdered sugar (or icing sugar)
- 6 ounces dark chocolate (at least 55% cocoa solids; see other options below)
- 2 tablespoons milk
- 1 dash vanilla extract
Gather the ingredients.
Cut the butter into small pieces and place with the icing sugar into a large bowl. Cream together with either an electric hand whisk or in a stand mixer, until light and fluffy.
Meanwhile, break the chocolate into small pieces. Place the chocolate pieces in a bowl over a pan of simmering water to melt. It is important that the bottom of the bowl does not touch the boiling water or the heat will be too intense and could cause the chocolate to become grainy; if this happens, it cannot be undone.
Once the chocolate is melted, stir with a wooden (never metal) spoon and place to one side.
Add the milk and vanilla extract to the creamed butter and sugar mixture, and mix thoroughly using a spoon or a hand whisk to create a smooth, silky cream.
Finally, carefully add the melted chocolate and beat furiously until the cream becomes light, silky and shiny.
The cream can be used immediately on cold cakes or buns (do not put on to warm cakes or it will melt).
- If using later, the cream will harden. Beat again to soften the cream when you are ready to use.
- The finished cream also freezes well.
- For a real grown-up chocolate icing, use a 70% plus cocoa solid chocolate.
- Intense dark chocolate can be too bitter for children so use a less strong one instead. If using milk chocolate be careful when melting as this type of chocolate is less stable than the darker.
- For colored icing, omit the chocolate and use a gel coloring. Gels work better in this recipe as they will not change the consistency of the cream. They are very powerful in color art by adding small amounts and increase the drops until you have the color you prefer.