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.
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.
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 |
- 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
- 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.
- 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.
**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.
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How many tbsp butter do we use
What is TBS?
Tablespoon :)