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Not Too Sweet Chocolate Buttercream Frosting

02/05/2018 by Erin 9 Comments

How to make chocolate buttercream frosting that is not too sweet!

A classic American buttercream – butter and powdered sugar mixed with flavorings – is the most basic and easy frosting there is.  The problem with this type of frosting is its tendency to become way too sweet, resulting in more of a sugar bomb than a delightful pairing with your cakes and cupcakes.

How to make chocolate buttercream frosting that is not too sweet!

A couple of years ago I discovered using completely unsweetened melted chocolate in my chocolate buttercream and my frosting game has changed forever.  Starting with a bitter chocolate allows it to come into balance with the sugar without being overpowered with sweetness.  The result is a perfect, creamy buttercream with a strong chocolate flavor and no gritty texture.

How to make chocolate buttercream frosting that is not too sweet!

Come back tomorrow for the recipe for this easy yellow cake that is the perfect size for a weekend dessert.  This is one of those cake recipes you’ll want to print and keep in your recipe binders forever and ever, so don’t miss it!  Enjoy!

Not Too Sweet Chocolate Buttercream Frosting
Print
Author: Erin Browne
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients
  • 1 stick unsalted butter, softened to room temperature
  • 4 oz unsweetened chocolate, melted and cooled*
  • 1½ cups powdered sugar**
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1-2 TBS whole milk or cream
Instructions
  1. In the bowl of a stand mixer, whip the butter until creamy. Add the melted chocolate and mix until combined. With the mixer on low, add the powdered sugar a little at a time until mostly combined. Add the vanilla extract and pinch of salt and 1 TBS of the milk or cream. Increase mixer speed and whip until fully combined and starting to get a little fluffy. If needed, add the second TBS of milk or cream to reach desired consistency.
  2. A single recipe will create enough frosting for an 8-inch square sheet cake. Double for a layer cake or for a 9x13 sheet cake.
Notes
*You can melt the chocolate in a bowl in the microwave at 50% power in 30-40 second bursts, stirring well after each one and being careful not to overheat. You can also use a double boiler on the stovetop.
**I recommend sifting the powdered sugar first and then spooning it into your measuring cup and leveling it off the top using your finger or a butter knife.
3.5.3208

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How to make chocolate buttercream frosting that is not too sweet!

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Filed Under: Cakes 'n Pies, Food, Recipes Tagged With: buttercream, cake frosting

About Erin

Erin is a mom of two human babies and two fur-covered babies. She loves comfy pajamas, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram.

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Comments

  1. Sarah says

    12/19/2020 at 10:37 am

    Hello! May I use 2% milk or half-in-half instead of whole milk/cream?

    Reply
    • Erin says

      12/20/2020 at 8:38 am

      Yes, absolutely!

      Reply
  2. Stephanie says

    11/29/2020 at 3:06 pm

    Yum! This is delicious!

    Reply
    • Erin says

      12/06/2020 at 2:23 pm

      Thanks! I’m glad it worked out well for you!

      Reply
  3. Kas says

    06/10/2020 at 6:41 pm

    How many tbsp butter do we use

    Reply
    • Erin says

      12/20/2020 at 8:38 am

      I’m sorry I’m just seeing this, but I wanted to reply for others who may have this question. 1 stick of butter = 8 tablespoons.

      Reply
  4. Len says

    08/30/2019 at 6:55 pm

    What is TBS?

    Reply
    • Erin says

      08/31/2019 at 6:38 pm

      Tablespoon 🙂

      Reply

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Hi, I'm Erin, and I blog about fun things! I cook food for my family and share the recipes here. We also like to camp, so there will be a fair bit about that around here, too.

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