Chocolate Butter Cream
- 1 1/2 Cups Unsalted Butter
- 3 Cups Sifted Powdered Sugar
- 1/3 Cup Cocoa Powder
- 5 oz Milk Chocolate (Baking Bar)
- 3 Oz Semi Sweet Chocolate
- 2 Table Spoons of Milk (or Half and Half)
- 1 Tsp Vanilla
Instructions
- Make sure your Butter and Milk are at room Temperature
- Melt and Cool both chocolates together. I start with one minute mix them together then 30 second intervals. I usually only have to do 1 min and 30 seconds.
- In a stand mixer with a Paddle attachment beat your Butter for about 5 minutes until smooth and creamy.
- Add your Sifted Powdered Sugar 1 cup at a time on low speed.
- Add milk and vanilla.
- Once everything is incorporated well scrape the sides and bottom of the mixing bowl and mix on med-high speed for 3-5 mins.
- Add in your Melted Chocolate (make sure its cooled) and mix for another 3-5 mins
- Scrape the sides and bottom of the mixing bowl to make sure the chocolate was incorporated through out the whole buttercream and mix until incorporated. Add your sifted cocoa powder and mix for 2-3 mins.
- Check the consistency of your butter cream you can always add more milk 1 table spoon at a time if desires a creamier texture.
Tips
- It is very important to cool your chocolate to not melt your buttercream when incorporating. Cool to where it is room temperature but not too long where it will begin to harden again. If the chocolate hardens melt it in 30 second intervals and cool again a clumpy chocolate will result in a clumpy buttercream.
- This buttercream refrigerates and freezes beautifully.
- If refrigerate bring out a couple hours to room temp and Beat the buttercream for 5-10 mins on stand mixer. Depending on the amount of buttercream you’re bringing back to room temp the beating time will differ if its a lesser amount then one batch it may need less time.
- Share your pics with me on social media! #sweetmelibakery