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!
- 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
- Melt chocolate in heatproof bowl in microwave oven in several bursts, stirring between each, as follows: 3 times at 30 seconds, 2 times at 20 seconds and, if needed, 1 time at 10 seconds. Set aside to cool slightly.
- Using an electric stand mixer fitted with paddle attachment, place sifted confectioners’ sugar and cocoa into work bowl and blend until well combined. Carefully pour boiling water over confectioners’ sugar and cocoa in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 2 to 3 minutes. Add syrup and vanilla; mix until well blended.
- To the cocoa “sugar slurry” add the melted chocolate. On medium speed, beat, scraping down sides of bowl with rubber spatula, until well incorporated. Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated. Gradually increase mixer speed to medium and then to medium-high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 8 minutes.
- Place work bowl in refrigerator to chill buttercream to bring it to spreading and piping consistency, about 20 to 25 minutes, stirring with a spatula every 5 minutes.
- Due to the chocolate and shortening being solid at room temperature, the buttercream will hold firmly at room temperature once chilled.
- Yield: Makes about 5½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 22 to 28 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
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.
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.
Prep Time includes chopping and melting chocolate and Cook Time means Active Time preparing buttercream.
Original Recipe Source: WickedGoodKitchen.com
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