This “butter”cream is so tasty! It is not super-duper overly sweet, like many American buttercreams, which is what makes so delicious. It’s also packed with chocolate flavor, perfect for any chocoholic.
What Makes This Great For Everyone?
My uncle, who is not a fan of frosting, loves this one. This frosting is made for the people who do not really like the tooth-aching sweetness of some frostings. I have gotten many, many comments on how amazing this frosting is from all different kinds of sugar people!
It is a lot like my Milk Chocolate American “Butter”cream, but this one is for dark chocolate fans! The only differences in these two recipes are the chocolate and the amount of sugar. Obviously, this recipe uses dark chocolate, while my milk chocolate recipe uses milk chocolate. This recipe has a range of powdered sugar, but I like to use the full 5 cups since I have a huge sweet tooth! This may sound like a lot, but trust me, it’s not! Well, it is a lot of sugar, but this is a lot less than the frosting recipes I used to use.
What Can This Frosting Go With?
There are nearly endless options! This frosting pairs perfectly with anything, particularly something that has a more toned down flavor or something that is super sweet. It works amazingly lots of different things though.
My Favorites:
How to Personalize
One of the great things about this recipe is that is really is great for everyone! No matter how sweet, salty, or chocolatey you want your buttercream, you can do it with this recipe! My recipe is kind of in the middle of all aspects. Not too sweet, not too salty, not too thin, and not too thick. If you need to edit this recipe to meet your needs, here are a few simple hacks.
- Too Sweet? Add more salt and dark cocoa powder. These will work wonders in toning down the sweetness.
- Bitter? Add more powdered sugar!
- Too Thin? Add more powdered sugar.
- Too Thick? Add more milk! Be cautious, a little goes a long way in this case!
Final Tips
Like most of the recipes I write, it is fairly easy to make, so I do not have too many tips. That does not mean I do not have any though!
- Work quickly when the melted chocolate is on the butter! This is super important! If you do not, then your frosting will be super thin and more like soup. No one likes frosting soup!
- Whip the frosting a whole lot! This will make it super fluffy. It also gets rid of any grainy element the powdered sugar might have added.
That’s it! Enjoy!
Dark Chocolate American “Butter”cream
Cuisine: AmericanDifficulty: Intermediate24
cupcakes10
minutes10
minutesIngredients
1 cup non-dairy butter (I use Earth Balance)
1/2 cup non-dairy dark chocolate chips (I use Enjoy Life’s Dark Chocolate Morsels)
1/2 cup dark cocoa powder
1 tsp vanilla extract
1 tsp salt
4 to 5 cups powdered sugar (to taste)
1/3 cup non-dairy milk (I use soy-milk)
Directions
- Cream butter in a stand mixer. Melt chocolate on the stove or in the microwave until smooth when stirred. Quickly pour chocolate onto the butter and mix again at high speed.
- Add in cocoa powder, salt, and vanilla and mix. Lastly, add the powdered sugar. Whip on medium-high speed for 3-5 minutes, or until it has reached the desired consistancy.
- Enjoy!
Notes
- Make sure you work quickly when the melted chocolate meets the butter, otherwise it will melt!
- Like all of my recipes, you can choose whether you would like to use allergy substitutes or not.
