Best 2 Chocolate American Buttercream Recipes

Indulge in the delectable world of chocolate American buttercream, a classic frosting that elevates cakes, cupcakes, and pastries to new heights of flavor and elegance. This versatile frosting is a symphony of rich chocolate and creamy butter, delivering a velvety texture and irresistible taste that will leave you craving more. With its straightforward preparation and endless possibilities for customization, chocolate American buttercream is a baker's dream come true. Discover the secrets to crafting the perfect chocolate American buttercream, along with three additional tantalizing variations that cater to various preferences and dietary needs. Embark on a culinary adventure as you explore the classic, chocolate, peanut butter, and cream cheese variations, each offering a unique taste experience that will delight your palate. Prepare to elevate your baking skills and transform ordinary desserts into extraordinary creations with this comprehensive guide to chocolate American buttercream.

Here are our top 2 tried and tested recipes!

CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING

Chocolate Cake with American Buttercream Frosting image

Provided by Duff Goldman

Categories dessert

Time 1h35m

Yield One 2-layer, 9-inch round cake

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (1 cup) butter
1/2 cup brewed coffee
1/3 cup unsweetened natural cocoa powder
3 extra-large eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
Buttercream Frosting, recipe follows
4 sticks (1 pound) butter, softened
6 cups powdered sugar
1 to 2 teaspoons pure vanilla extract (or any other flavor you want, or none)
Pinch of kosher salt
1/4 cup whole milk

Steps:

Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
In a big bowl, mix the flour, sugar, baking soda, and salt.
In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
Frost with buttercream frosting
In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.

CHOCOLATE AMERICAN BUTTERCREAM

Chocolate American Buttercream image

Provided by Food Network Kitchen

Categories dessert

Time 15m

Yield 2 cups (enough for 12 cupcakes)

Number Of Ingredients 6

Ingredients

6 tablespoons unsalted butter, melted
3/4 cup cocoa powder
1 1/2 teaspoons vanilla extract
Pinch fine salt
4 cups confectioners' sugar (1-pound box)
6 tablespoons milk

Steps:

Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

Tips:

Use unsalted butter at room temperature to ensure a smooth and creamy buttercream.
Sift the powdered sugar to remove any lumps and ensure a light and airy texture.
Beat the butter and powdered sugar together on low speed until combined, then increase the speed to medium and beat until light and fluffy.
Add the milk and vanilla extract one tablespoon at a time, beating until well combined.
If the buttercream is too thick, add more milk one teaspoon at a time until desired consistency is reached.
If the buttercream is too thin, add more powdered sugar one tablespoon at a time until desired consistency is reached.
Use the buttercream immediately or store it in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Chocolate American buttercream is a versatile and delicious frosting that can be used to top cakes, cupcakes, cookies, and other desserts. It is easy to make and can be customized to suit your own taste preferences. With its rich chocolate flavor and creamy texture, chocolate American buttercream is sure to be a hit with everyone who tries it.