Chocolate Buttercream Icing
This is a classic chocolate buttercream icing for all your desserts. Buttercream lasts in the freezer for a few months, freeze any leftover to use later.
- Prep Time: 8 mins
- Total Time: 8 mins
- Yield: 4 cups 1x
- Category: Dessert
- Cuisine: French
Ingredients
Units
Scale
- 1 pound butter, at room temperature
- 5 cups icing sugar, sifted
- 2 Tablespoons whipping cream (or milk)
- 4–5 oz dark chocolate, melted
Instructions
- In a mixer with the whisk attachment, whisk butter and icing sugar together. Add whipping cream and slowly add small amounts of melted chocolate until you reach your desired chocolate flavour. Whip until icing is light and fluffy.
Notes
Add more sugar if your icing is too soft or too buttery for your taste.
As you add your melted chocolate keep tasting the icing to reach your desired richness for the icing.
You can freeze any left over icing to use on other desserts, or cookies for up to 3 months.
Nutrition
- Serving Size: 1/2 cup
- Calories: 785
- Sugar: 80.8g
- Sodium: 340mg
- Fat: 51.4g
- Saturated Fat: 32.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 83.3g
- Fiber: 0.5g
- Protein: 1.6g
- Cholesterol: 129mg