Chocolate American Buttercream

  4.2 – 6 reviews  • Low Sodium
Level: Easy
Total: 15 min
Active: 15 min
Yield: 2 cups (enough for 12 cupcakes)

Ingredients

  1. 6 tablespoons unsalted butter, melted
  2. 3/4 cup cocoa powder
  3. 1 1/2 teaspoons vanilla extract
  4. Pinch fine salt
  5. 4 cups confectioners’ sugar (1-pound box)
  6. 6 tablespoons milk

Instructions

  1. Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 260
Total Fat 8 g
Saturated Fat 5 g
Carbohydrates 50 g
Dietary Fiber 2 g
Sugar 45 g
Protein 2 g
Cholesterol 19 mg
Sodium 22 mg

Reviews

Jimmy Kelley
Absolutely perfect!! Chef’s kiss
Michael Roman Jr.
This sucked. It was a huge waste of time when I was already on a timeline for a birthday cake. It was SOOO HARD. Doesn’t spread well. I whipped it FOREVER and it never became spreadable. I heated it over a double broiler, dried hard still.
After being in the fridge overnight because I was frustrated and tired, I cut/scraped it off the next morning. Then whipped up Ina Gartens recipe and saved the multilayer birthday cake I was working on.
Jillian Gonzalez
I like it. Creamy,chocolatey, but very sweet! Other wise amazing!
Debra Malone
3/4 stick of butter with 4 cups of confectioners sugar and 3/4 cup of cocoa? there’s no way that’s right. typical buttercream recipes are more like 1.5 to 2 sticks of butter/shortening with that amount of powdered sugar. 
Heidi Peters
delicious

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top