Creamy, silky and incredibly light and fluffy, our Chocolate Fudge Silk Buttercream melts on the tongue and is not too sweet. Fine quality cocoa powder and chocolate are both incorporated for a full and robust chocolate fudge flavor. This special buttercream is made using a unique method and is the perfect American style dark Chocolate Buttercream Frosting for cakes and cupcakes. Recipe includes variation for Mocha Silk Buttercream. It will become your favorite Chocolate Buttercream!
Improving American Style Chocolate Buttercream
Perfect Chocolate Buttercream Frosting:
Chocolate Fudge Silk Buttercream
My dear friends, you must have guessed this chocolate buttercream recipe was coming soon. Right? In fact, Chocolate Fudge Silk Buttercream is making an appearance here on the blog before any spring or Easter recipes because it was a special request from my readers and I was only happy to oblige.
In fact, I had hoped to share this recipe earlier this month but several things out of my control impacted my schedule. Most of them hilarious (only in hindsight, of course) and I will share the story in another post as promised. Speaking of promises…although the buttercream series continues here at Wicked Good Kitchen, the cakes are definitely coming. You are going to love them!
Meanwhile, it is my pleasure to share with you today the chocolate fudge version of our favorite American style buttercream, Best Ever American Buttercream. This incredible buttercream is also the basis for Pink Champagne Buttercream as well as Best Ever BAILEYS® Irish Cream Buttercream.
This chocolate version of the recipe, and another coming soon, have the word “silk” in the title because I do not want my readers thinking I am arrogant using the term “best ever” so often in my recipe titles. I am the least arrogant person you could ever meet. Confident? Most of the time, yes. 😉 There is a big difference. Also, I went with the word “silk” because it is exactly what the texture of this buttercream is…silky. In addition, it is unexpectedly light.
The Secret: The “Sugar Slurry and Emulsion Technique”
The secret in making this buttercream is all about the unique method creating a “sugar slurry” with a hot liquid to dissolve the sugar granules for an especially silky versus gritty texture found so often in American style buttercreams made with confectioners’ sugar. In addition, an effective “emulsion” is created when the fats (butter and organic palm shortening) are beaten in as well as the addition of golden syrup made from cane sugar (or corn syrup). The result is incredibly sublime.
Truly, the possibilities for variations on the original buttercream recipe, Best Ever American Buttercream, are endless. However, this recipe in particular required thorough testing for the ideal ratio of cocoa powder and chocolate for the perfect fudge-like flavor profile. In addition, taking the time to develop and write the recipe with precise directions, step-by-step, to achieve the smooth, silky and light as air texture was important due to employing the use of both hot water and melted chocolate because you definitely do not want your chocolate to seize up in a clump leaving you with a kitchen and buttercream disaster.
Furthermore, the use of organic palm shortening, specifically, is imperative for this special buttercream recipe because it creates a pleasing buttery texture yet prevents a greasy mouth feel that can often result when regular vegetable shortening is used.
Recently, a reader wrote in via comment stating that her buttercream was “too greasy” after following our recipe for Best Ever American Buttercream and that she planned to stick to “traditional methods” versus this one. Impossible. There simply is no way this buttercream will turn out “greasy” if you use organic palm shortening, such as by Spectrum® Organics, as specified. This method, as it stands, is not flawed. As I shared in our tutorial for Best Ever American Buttercream, the recipe was inspired by the recipe, Famous Buttercream Frosting, and was given to us by a family friend, Linda, who owned a professional bakery.
When using the proper ingredients called for, and measured or weighed accurately, our buttercream recipes will always result in a silky, non-gritty texture and your buttercream will be “billowy” and ethereally light, while still piping beautifully, like no other American style buttercream. That’s a bona fide promise.
The Importance of Organic Palm Shortening
To me, organic palm shortening is a big step up from the high ratio shortening that so many professional bakeries use because it is all natural, does not contain soy (a major food allergen and hormone disruptor) and is non-hydrogenated. The texture of palm shortening is full and silky—never greasy. Plus, organic palm shortening helps stabilize buttercreams for warmer outdoor temps, so important for tiered cakes during summer wedding season.
If you are like me, slightly on the geeky-nerdy side when it comes to food science, and wish to read more about the “Sugar Slurry and Emulsion Technique” (I just coined that term today!) for making buttercream, view several step-by-step photos and learn the “top 10” reasons I prefer organic palm shortening for a buttery yet stable consistency for our American style buttercream recipes, read the tutorial. This is why it is there. 🙂
What makes our recipe for Chocolate Fudge Silk Buttercream wicked good?
Not only does our recipe for Chocolate Fudge Silk Buttercream look impressive, it pulls together in record time. The part that takes up the most time is chopping the chocolate. Also, this special buttercream does not have a gritty texture like so many other American Style Buttercreams do. This is due to creating a “sugar slurry” with boiling water to dissolve the sugar and an “emulsion” with the addition of the sugar syrup and fats. Furthermore, is not cloyingly sweet since only half the amount of sugar is used in relation to fats when compared to standard American Buttercream recipes.
The flavor profile is exceptionally fudgy due to the addition of both cocoa powder and melted chocolate. This ethereal buttercream is silky smooth and incredibly light with a pleasing mouth feel that comes as close to European buttercreams as an American buttercream can. Plus, our recipe comes with a variation for Mocha Silk Buttercream for coffee lovers. Truly, wicked good!
Give our recipe for Chocolate Fudge Silk Buttercream a whirl the next time you “cave to the crave” for homemade chocolate cake. You will be so glad you did. In fact, save for a ganache based chocolate buttercream, I think you will have found your favorite chocolate fudge buttercream frosting!
Below are Pinterest-friendly sized images to pin at Pinterest!
- 8 ounces (227 grams) dark chocolate, chopped
- 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup, leveled off & sifted
- ½ cup (48 grams) sifted unsweetened cocoa, such as Pernigotti
- ½ cup (120 ml) boiling water
- 2 tablespoons (42 grams) Lyle’s Golden Syrup, or corn syrup
- 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
- ½ cup (1 stick/113 grams) salted butter, at room temperature
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature
Variation:For Mocha Silk Buttercream: Add 1 to 2 teaspoons instant coffee powder into boiling water and stir until dissolved before pouring over confectioners’ sugar and cocoa. Tips: If not using immediately, keep bowl covered tightly to keep buttercream from drying before frosting cake or cupcakes. Buttercream can be refrigerated for up to 1 week in an airtight container. Before using, bring to room temperature before beating smooth again. If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream. This buttercream will last for up to 3 days at room temperature when on a frosted cake, covered. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.