Tutorial Tuesday: How to Make Perfect Chocolate Buttercream

02 Jul 2013 | by Juniper Cakery | 13 Comments | Categories: Our Recipes, Tutorials

As a follow up from our popular How to Make Simple Buttercream tutorial / recipe we thought we’d offer up our tips on whipping up an amazingly decadent chocolate buttercream! This frosting is perfect for mouth watering dark truffle cakes and milk chocolate fudge cakes. You can even use our tips to make an amazingly smooth white chocolate buttercream; perfect with delicious fruity fillings and preserves inside layer cakes.

How to make perfect chocolate buttercream

Our first tip for creating super smooth chocolate frosting is… add melted chocolate! The best thing about adding melted chocolate is that it really helps minimise air bubbles. The second is that by mixing a simple buttercream recipe / method with tempered chocolate is that it becomes a sort of hybrid buttercream-ganache; or ‘butternache’. This makes it perfect for crumb coating cakes.

Perfect Chocolate Buttercream Perfect Chocolate Buttercream

Perfect chocolate buttercream recipe!

To make enough to fill and ganache/buttercream a 10″ cake of three layers and a 6″ cake of three layers you’d need around 900g of our super smooth chocolate buttercream. This equates to… (NOTE: To make enough to generously frost around 24 cupcakes you’d need around two thirds of the recipe below. Simply multiply the amount per ingredient below by 2 and then divide by 3 e.g. 750g butter x 2 = 1500 / 3 = 500g)

As we stated in our Simple Buttercream tutorial use this recipe as a jumping off point to help whip up frosting perfect for you and how you work. If you haven’t read our initial tutorial about whipping up buttercream you probably should!

750g butter
400g chocolate callets / buttons (the best are by Callebaut)
400g icing / confectioner’s sugar
12 tablespoons of cocoa powder

Perfect Chocolate Buttercream

Step one: Cut up your butter into small cubes. We use a serrated knife to do this as the serrated edge causes less suction than a straight edge one. This means you shouldn’t be fighting desperately with getting the butter off your knife; a hazardous thing to do at best!

Step two: In a stand up mixer (we recommend a KitchenAid Artisan 4.8 Litre / 5 Quart Mixer) cream your butter using the flat beater on medium speed.

Step three: As the butter is creaming add in the icing sugar a bit at a time.

Step four: In a glass bowl melt up your chocolate callets in either a bain marie (the bowl in a saucepan of hot water) or a microwave (check and stir every 30 seconds to avoid burning).

Step five: Remove from heat once melted and stir until the chocolate has half cooled. Pour your melted chocolate into your mixer bowl with the buttercream and mix.

Step six: Add in the tablespoons of cocoa powder four at a time. Mix. Test your frosting once every 4 tablespoons has been incorporated.

Step four: Mix your frosting at full speed at 30 second intervals; checking each time.

Perfect Chocolate Buttercream

Remember to test, taste and analyse your buttercream as you make it and change the recipe slightly if need be. You need to develop a sort of sixth sense or intuition when it comes to whipping up things like buttercreams and fillings. With our recipe and the advice we offered on our initial How to Make Simple Buttercream post you should be on your way to making perfect and delicious frosting! Buttercream can be a trial and error thing, but with experience you’ll end up with wonderful frosting every time!

All photographs, designs (including all baked and decorated goods), tutorials and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Please do not copy! Copying and re-publishing our work without our permission or claiming it as your own work could lead to legal action from us. If you wish to feature our work do contact us for permission.

Juniper Cakery

Juniper Cakery

We are Felicity and Krystle, we are a Kingston upon Hull based cake decorators and we love our jobs. Here we blog about our cakes, recipes, reviews, and cake decorating tutorials!


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13 Comments on Tutorial Tuesday: How to Make Perfect Chocolate Buttercream

  1. Ruth@cupcakesisters
    July 12, 2013 at 5:51 pm (9 months ago)

    This is great! Similar to what I do, but with different quantities so I will definitely give this a try, thank you! I’m so glad I’ve found your blog, your cakes and photos are amazing. :)

    • Juniper Cakery
      Juniper Cakery
      July 13, 2013 at 12:27 am (9 months ago)

      Hi Ruth,

      Thanks for your kind comments! We hope this recipe helps.

  2. jasvinder
    September 25, 2013 at 11:40 am (7 months ago)

    Hello i was wondering if you used dark chocolate or milk chocolate?

    • Juniper Cakery
      Juniper Cakery
      September 26, 2013 at 7:42 am (7 months ago)

      Hi Jasvinder,

      Thank you for your comment. You should use the type of chocolate you’d like your buttercream to be e.g. if you need dark chocolate buttercream then use dark chocolate in the recipe.

  3. Miss Tiph
    October 12, 2013 at 9:32 am (6 months ago)

    I’m just discovering your website and this chocolate buttercream looks incredible. I really want to try it :)

    • Juniper Cakery
      Juniper Cakery
      October 12, 2013 at 10:47 am (6 months ago)

      Hi Miss Tiph,

      This buttercream is quite addictive so be warned!

  4. Ann
    October 22, 2013 at 11:04 am (6 months ago)

    Hi I love the sound of this chocolate buttercream!! Really want to use it for a cake I’m doing which is a 2 layer sheet cake 35cmx27cm, what would you recommend measurement wise to fill (not to much) and crumb coat it?
    Thank you :-)

    • Juniper Cakery
      Juniper Cakery
      October 22, 2013 at 1:49 pm (6 months ago)

      Hi there Ann,

      We find that trial and error is the best way to learn and familiarise yourself with a recipe. We couldn’t possibly advise as everyone has their own personal taste when it comes to cake. Some love cake filled with thick buttercream per person whilst some like barely any at all (both thickness and thinness also vary per person… 1cm may be a lot to one person and not enough to another). It also really is best to experiment yourself to find out your perfect balance. We hope this helps!

      • Ann
        October 23, 2013 at 6:12 am (6 months ago)

        Hi firstly thank you for replying :-)
        I understand about trial and error but thought if ask anyway :-) so if I do make to much of this buttercream and can’t quite eat it all with a spoon (joke) can I freeze it?or is it ok for a couple of days in the fridge?many thanks

  5. Karis
    November 11, 2013 at 11:38 pm (5 months ago)

    Would this recipe work using a hand held mixer?

  6. Niaga - Car Decals
    February 2, 2014 at 4:23 pm (3 months ago)

    Wow, that is pretty cool cake.. Really perfect chocolate buttercream.

  7. Paula
    February 13, 2014 at 2:57 pm (2 months ago)

    Hello, I’m so excited to have found your website and try your delicious recipes. There are so many of them. The tutorial are so informative that I feel confident that I can DO it!! Today I’m going to do the brownie heart shaped chocolate cupcakes for my four children for Valentine’s Day tomorrow. Thank you for sharing these lovely recipes.

    • Juniper Cakery
      Juniper Cakery
      February 17, 2014 at 4:38 pm (2 months ago)

      Hi Paula,
      We’re happy that you’ve found our blog useful and hopefully inspirational. We hope you indeed enjoyed whipping up the brownie cupcakes!


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