Since I published this recipe in 2017, it’s been one of the most popular recipes on my site – and with good reason! It’s my go-to frosting for icing Red Velvet Cake, topping Carrot Cake Cupcakes, or slathering across homemade Gooey Cinnamon Rolls.

After hearing consistent feedback that the original recipe became too runny for many HTH bakers, I experimented to make this frosting even sturdier without increasing the sugar.

The result? A frosting that pipes like a dream and elevates every bite with its velvety texture and tangy flavor. No ingredient changes were needed—just a slightly different mixing method!

Check out my baking science tips below and the FAQ box underneath the recipe for ALL my tips and tricks to help you make the BEST Cream Cheese Frosting you’ll ever taste.

Sprinkle of Science

How to Make the BEST Cream Cheese Frosting

My Cream Cheese Frosting Experiments

I know some of you had trouble getting the original recipe to hold its shape when piping. Adding more powdered sugar made it too sweet!

The solution? Changing the ORDER of ingredients! Instead of adding the powdered sugar last, we beat the butter and sugar first, much like a buttercream recipe. Then add the cream cheese. That one little change makes a HUGE difference! See the difference in studiness:

In the left photo, the frosting is smooth but just a bit too soft—it started sliding right off the cupcake when flipped upside down! But on the right? My new method pipes beautifully and stays put—even when flipped upside down.

This makes it sturdier for hot days, BBQs, picnics, and transporting, as well as more decorative piping.

Why this works: When butter and sugar are creamed together first air becomes trapped, resulting in a fluffier texture and more stable structure. The powdered sugar also acts as a slight barrier, coating the fat in the butter to prevent the extra moisture in the cream cheese from absorbing.

Use Original Method for Cinnamon Rolls

For the best melt-in-your-mouth texture, stick with my original method! Beat the cream cheese, butter, and vanilla together on medium-high speed until light, creamy, and smooth, about 2 minutes. Then, gradually mix in the powdered sugar on low speed and beat until fluffy. This creates a soft, silky frosting that melts beautifully over warm cinnamon rolls.

The Butter

For light, fluffy frosting that holds its shape, use unsalted butter at a cool room temperature (about 67°F). Why unsalted? It gives you total control over the flavor—some brands of salted butter have twice as much salt as others! Check out my article on Unsalted vs. Salted Butter for more on this.

Have a question you don’t see answered here? Be sure to check the FAQ Box just below the recipe!

More Frosting Recipes You’ll Love:

• The Best Buttercream Frosting Recipe
• Best Ever Chocolate Buttercream Frosting
• Peanut Butter Frosting
• Swiss Meringue Buttercream

Delicious Ways to Use Cream Cheese Frosting:

• Perfect Carrot Cupcakes (pictured in this post)
• Gooey Cinnamon Rolls 
• Red Velvet Cake
• Brown Butter Carrot Cake

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The BEST Cream Cheese Frosting

My BEST Cream Cheese Frosting has undergone extensive testing to create an ultra-creamy, silky-smooth, yet STURDY texture without being overly sweet. The perfect finishing touch for cakes, cupcakes, cinnamon rolls, and more. Quick and easy, ready in just 7 minutes!

Course Dessert

Cuisine American

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 1 1/4 cups frosting

Author Tessa Arias

Ingredients

• 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)*
• 1 1/2 cups (188 grams) powdered sugar, sifted (don't skip sifting!)
• 6 ounces (170 grams) cream cheese, completely softened to room temperature (brick-style, not spreadable)
• 1 1/2 teaspoons vanilla paste or extract

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then gradually increase to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!). Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.

Serving, Storing, and Make Ahead:

• Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated.
• The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.

Notes

*Butter Temperature Matters! Make sure your butter isn’t too warm—even a few degrees too warm can lead to runny frosting. While adding more powdered sugar can help, it also makes the frosting sweeter. Instead, chill the frosting in the fridge for about 30 minutes to firm up, then whip it again before using for the perfect texture.

Yield: This recipe makes enough frosting for 12 cupcakes. It can be easily doubled to frost a 2 or 3-layer 8-inch cake.

If Using for Cinnamon Rolls:
For the best texture, stick with my original method! Beat the cream cheese, butter, and vanilla together on medium-high speed until light, creamy, and smooth, about 2 minutes. Then, gradually mix in the powdered sugar on low speed and beat until fluffy. This creates a soft, silky frosting that melts beautifully over warm cinnamon rolls.

This post was originally published in 2017 and updated in 2025 with recipe improvements and new photos. Photos by Joanie Simon.

The post The BEST Cream Cheese Frosting appeared first on Handle the Heat.

It’s quicker and simpler to make than royal icing, which, while pretty, can be a hassle and isn’t always the tastiest. No mixer is needed here either, making this recipe even easier. 

This icing is the perfect finishing touch to my Easy Cut-Out Sugar Cookies or classic Gingerbread Cookies for a festive treat everyone will love.

This Sugar Cookie Icing is the icing on the cake – I mean, cookie (). Enjoy creating memories with the kiddos as you ice your cookies for the holidays!

Sprinkle of Science

How to Make Easy Sugar Cookie Icing

If You Want a Crisp White Icing

Use conventional powdered sugar (like Domino or C&H) and skip the vanilla extract to avoid tinting the icing. 

How to Get the Perfect Consistency for Cookie Icing

Every kitchen will be slightly different in the amounts of liquid needed, depending on the humidity levels and the brand of powdered sugar used. Simply adjust the ratio until it’s right for you, adding a little more sifted powdered sugar to thicken or a tiny splash (½ teaspoon at a time) more milk to thin.

Practice Your Designs Before Piping

Use a piece of parchment paper to test the consistency of the icing and to practice your decorating. Scrape the designs back into your bowl to avoid waste.

Tips for Piping Cookie Icing

1. Use small squeeze bottles or pastry bags fitted with small plain tips. I prefer squeeze bottles – I find they’re easier to hold and handle, and they make less of a mess (especially if you’re getting the kids involved!)

Adding Corn Syrup

This recipe has a slight gloss and dries well without corn syrup – but if you want to add more shine and create a more viscous consistency, add 1 teaspoon.

Can I Double This Recipe? 

Yes! Simply double all ingredients for both the border and flood icings in medium bowls – no other modifications needed. 

Can Cookie Icing be Made Ahead of Time?

For best results, use the sugar cookie icing the day it’s made. If you need to prep it ahead, store inside an airtight container at room temperature for up to one day, re-mixing with a fork before using. 

How Long Before Cookie Icing Hardens? 

Once your cookies are iced, they can take up to 24 hours sitting untouched at room temperature before they will completely harden enough to stack or transport without damaging. Feel free to serve sooner than this, but note that the icing may be soft and difficult to transport without damaging the decoration. 

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Sugar Cookie Icing

This easy Sugar Cookie Icing is made with just a few simple ingredients and dries completely, for glossy, smooth, stackable cookies. Delicious, easy, customizable recipe for the most beautiful Christmas cookies ever.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Setting Time 1 day day

Total Time 1 day day 15 minutes minutes

Servings 1 batch

Author Tessa Arias

Ingredients

For the border icing:

• 1 cup (125 grams) powdered sugar, (see Recipe Notes¹), sifted
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk²
• Gel food coloring, if desired

For the flood icing:

• 1 cup (125 grams) powdered sugar, or more, sifted
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons milk²
• Gel food coloring, if desired

Instructions

For the border icing:

• In a small bowl, use a fork to beat together the sugar, vanilla, and 1 tablespoon of the liquid. If it’s too thick, add more liquid until you achieve your desired consistency. Mix in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable. Add more sifted powdered sugar as needed to thicken, or more liquid to thin.
• Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.
• Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently and using both hands if needed to maintain consistent pressure. I prefer to allow a little slack in my icing line as I go. If you mess up, simply wipe the icing off and start again. Allow the icing to dry slightly before continuing with the flood icing.

For the flood icing:

• In a small bowl, use a fork to beat together all the ingredients, starting with 2 tablespoons of liquid. If too thick, add more liquid. Mix in the food coloring, a few drops at a time, until colored to your liking. The mixture should still be pretty thick but will drizzle more freely than the border icing. Add more sifted powdered sugar as needed to thicken, or more liquid to thin. Pour the flood icing into a squeeze bottle or a pastry bag fitted with a small plain tip.
• Prepare as many batches and colors of flood icing as you need to decorate your cookies.
• Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.
• Cookies may be served after drying for 30 to 60 minutes. If you plan to package, stack, or transport the cookies, allow the iced cookies to dry for at least eight hours, with 24 hours recommended for best results. The cookies are fully dry when the surface is smooth and doesn’t smudge when touched. Once dried, store the cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.

Notes

1. Powdered Sugar: The amount of powdered sugar needed for the icing will depend on whether you use milk or water, the sugar brand used, and the humidity of your kitchen. Adjust until you get the desired consistency.

2. Water works as an alternative to milk, with adjustments:
Border: 1 Tablespoon + 1 teaspoon water
Flood: 1 ½ Tablespoons water

3. Border vs. Flood icing: Use the Border icing for any cookies with any doming, such as drop cookies, as it stays put and covers the top better. For layered detailed decorations like lights on Christmas trees or vines on pumpkins, wait at least 20 minutes (or longer in humid conditions) before adding them to prevent sinking into the flood icing. Use the border icing for these details to ensure they stay defined.

Yield: This recipe will ice approximately 18 medium-sized cookies, but this number will depend on the size of the cookies and the thickness of the icing piped on each cookie. Feel free to double or triple this recipe as needed to ice more cookies.

The post Sugar Cookie Icing appeared first on Handle the Heat.

If we’re being honest, American buttercream often leaves a lot to be desired. It’s typically cloyingly sweet and sugary, with a discernible grittiness from the powdered sugar.

Compared to the ultra-smooth silkiness of Swiss Meringue Buttercream or Italian Meringue Buttercream, American buttercream usually just pales in comparison.

Although nothing will quite compare to Swiss or Italian Meringue Buttercream … I think I’ve discovered the next best option.

It’s an American-style buttercream that uses one simple technique and two secret ingredients to get that rich, smooth, creamy, velvety, silky texture and strong chocolate flavor, without nearly as much work.

I have to give credit to the amazing Stella Parks for her genius that is this buttercream recipe.

Learn the secrets to this Best Ever Best Ever Chocolate Buttercream Frosting below, and learn all my best tips and tricks in the pink tip box below!

Sprinkle of Science

How to Make the BEST Chocolate Buttercream Frosting

The Secrets to the Best Ever Chocolate Buttercream Frosting

1. Ganache: Add a small amount of cooled (but not chilled) chocolate ganache to the buttercream. This magic combo of heavy cream + melted chocolate lends intense fudgy richness to the American buttercream texture and a huge dose of chocolate flavor.
2. High Fat Cocoa Powder + Organic Powdered Sugar: More on these magical ingredients, and where to find them, below.

Why Add Chocolate Ganache to Buttercream? 

In some of my chocolate buttercream recipes, I simply add cocoa powder. In others, I’ll also add some melted chocolate. But thanks to Stella Parks, I now know the best way to get chocolate flavor AND fudgy texture is by adding in ganache! A small amount, just enough to pack a punch without making the buttercream too dense.

There are two keys to adding ganache to your buttercream:

1. Avoid using chocolate chips. Instead, chop up a bar of your favorite semi-sweet baking chocolate. Chocolate chips have emulsifiers and stabilizers that maintain that chip shape even after being exposed to heat, so they simply don’t melt down as smooth and creamy.
2. The ganache needs to be at just the right temperature before adding to the frosting. What’s the right temp? Room temp, about 75°F. It should be thick but still somewhat pourable. Too hot and it’ll melt the butter. Too cold and it’ll harden.

The Best Powdered Sugar for Buttercream is Organic

• Organic powdered sugar is made with tapioca starch to prevent caking. Organic powdered sugar is perfect for any instance you want the sugar to dissolve smoothly (which means it would be awful for using as a decorative garnish).
• Conventional powdered sugar is made with cornstarch to prevent caking.
• Tapioca starch is not only sweeter than cornstarch, but it dissolves better into buttercream. Less chalky gritness.
• Whatever you do, DON’T SKIP SIFTING! Especially if using organic powdered sugar, which gets ultra clumpy.

Where to buy organic powdered sugar?

Trader Joe’s sells it under its own name. The brand Wholesome is the other most widely available option here in the US. Use their store locator to find where they stock near you. Alternatively, buy it on Amazon here.

Do I HAVE to use organic powdered sugar?

No – but it’s these little things that add up to take your baking from good to WOW. If you’re using conventional powdered sugar, just make sure it’s finely ground 10x (not 6x which is for decorating).

Where to buy high-fat Dutch process cocoa?

I know you’re probably thinking that just finding Dutch process cocoa is challenging enough. Here are some options for getting your hands on this magical cocoa:

• Amazon
• Penzey’s Spice Shop
• King Arthur Flour

Be Sure Your Butter is at the Right Temperature!

When making any kind of American buttercream, you want to be sure your butter is at a COOL room temperature. It should not be so warm that it looks and feels oily and greasy because guess what… that’s exactly how the buttercream will turn out. Which also makes it more difficult to work with on cakes & cupcakes.

Why does my buttercream taste like BUTTER?

Well… because there’s a ton of butter in it haha! It’s in the name after all. But if you notice this in an unpleasant way, try switching brands of butter. Also, always use unsalted butter in buttercream. Not only does this allow you to control the amount of salt, but unsalted is generally fresher because salt acts as a preservative in salted butter, giving it a longer shelf life. Learn more about Salted vs. Unsalted Butter here.

How Long Should I Beat My Buttercream?

• It’s so important to use your mixer correctly. Below, the image on the left shows barely beaten frosting, and the image on the right shows frosting beaten for several minutes.
• The longer you beat your buttercream, the more air you’ll whip into it, and the lighter and smoother it’ll be.
• For my mixer, the total beating time is about 5 minutes. That doesn’t include stopping to scrape down the sides sides and bottom of the bowl and your paddle attachment. The exact timing will depend on your mixer.
• You’re looking more for visual indicators. The final buttercream should be lighter in color than when you started. It should look and taste smooth and creamy and be easy to spread.

Can You Freeze Buttercream?

Yes! Store in an airtight container in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

How to Store Buttercream

Transfer to an airtight container and store in the fridge for up to a week. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

Ways to use this Chocolate Buttercream Frosting:

• Chewy Brownies
• Best Yellow Cake Recipe
• Best Chocolate Cake
• Soft & Chewy Sugar Cookies
• Peanut Butter Cookies
• Chocolate Chip Cookie Cake

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Best Ever Chocolate Buttercream Frosting

Best Ever Chocolate Buttercream Frosting is an easy American buttercream style recipe with two SECRET ingredients and one surprise technique to make the richest, creamiest, smoothest, and most chocolaty buttercream ever.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 3 cups

Ingredients

• 1/2 cup cold heavy cream
• 4 ounces (113 grams) finely chopped semisweet chocolate (don't use chocolate chips)
• 3 sticks (340 grams) unsalted butter, at a cool room temperature
• 2 cups (250 grams) organic powdered sugar, sifted
• 1 cup (85 grams) high-fat Dutch cocoa powder, sifted
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

• In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the sides and bottom of the bowl as needed.
• Reduce speed to medium-low and add the cooled chocolate ganache mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.

Video

Notes

This recipe makes enough frosting for a two layer 8-inch cake or to generously frost 12 cupcakes. Recipe from the amazing Stella Parks via Serious Eats.

This post was originally published in 2020 and has been updated with additional tips and recommendations. Photos by Ashley McLaughlin.

The post Best Ever Chocolate Buttercream Frosting appeared first on Handle the Heat.

As a total chocoholic myself, recipes that contain chocolate in any form are generally what excite me the most – let alone a recipe that contains chocolate in this many forms!

The chocolate in these Chocolate Blackout Cupcakes hits you immediately. Especially if you take a big enough bite to reach the chocolate ganache filling right off the bat. There’s so much goodness in both taste and texture happening here that I encourage you to fully savor every moment.

These cupcakes are perfect for Halloween (especially if you add some white chocolate spiderwebs on top!) or Valentine’s Day (the perfect dessert for you and your chocolate-loving Valentine!). 

Sprinkle of Science

How to Make Chocolate Blackout Cupcakes

Why Are Eggs Used in Cupcakes?

The more whole eggs a cake or cupcake recipe has, the richer it’ll be. For this recipe, I added an extra egg yolk. This adds a touch more richness, chewiness, and structure, so the cupcake can stand up to a generous amount of frosting.

Why is There Vinegar in This Recipe?

This may seem like a strange ingredient, but I promise you won’t taste it in the final result. It simply helps to activate the baking soda to create tall, fluffy cupcakes.

Preventing Cupcake Liners from Sticking

It’s important to use high-quality liners to prevent sticking. These are my favorite cupcake liners that basically never stick. If liners sticking to your cupcakes are a common problem for you, check out my How to Prevent Cupcake Liners from Sticking post.

How to Fill Chocolate Blackout Cupcakes

Possibly the best part of this recipe, Chocolate Blackout Cupcakes are filled with a hidden pocket of rich and fudgy chocolate ganache. Filling cupcakes is made easy with one simple tool: an apple corer. Use the corer to evenly remove the center of each cupcake. Bonus: little cupcake scrap pieces for you to enjoy while finishing up in the kitchen  

How to Store Chocolate Blackout Cupcakes

Store Chocolate Blackout Cupcakes covered at room temperature for up to 1 day, or in an airtight container in the fridge for up to 3 days.

Dark Chocolate Buttercream

This buttercream has a LOT of chocolate in it, both in the form of melted chocolate and cocoa powder, so it’s thick, rich, and decadent. Feel free to play around with adding in more cream to thin it out, or more powdered sugar to thicken it up.

Interested in Learning More About the Science of Baking?

Check out my online baking class, The Magic of Baking! All of the video lessons, downloads, and side-by-side comparison photos are ready and waiting for you right now. It’ll show you how and why baking recipes work so you can bake with complete confidence.

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Chocolate Blackout Cupcakes

Chocolate Blackout Cupcakes feature a dark chocolate cupcake filled with chocolate ganache and topped with a rich dark chocolate buttercream. For serious chocolate lovers only!! 

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the ganache filling:

• 2 ounces (57 grams) semisweet chocolate
• 1/4 cup (59 grams) heavy cream

For the cupcakes:

• 4 ounces (113 grams) bittersweet chocolate, finely chopped
• 1/3 cup (28 grams) dark Dutch-processed cocoa powder
• 1/2 cup (119 grams) boiling water
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (113 grams) sour cream or plain yogurt, at room temperature
• 1/4 cup (56 grams) vegetable oil
• 2 large eggs plus one egg yolk, at room temperature
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

For the frosting:

• 8 ounces (227 grams) bittersweet chocolate, melted and cooled
• 3 cups (375 grams) powdered sugar, sifted
• 1/4 cup (21 grams) dark cocoa powder, sifted
• 8 ounces (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream

Instructions

Make the filling:

• Place the chocolate and cream in a medium microwave-safe bowl and microwave until mixture is warmed, about 30 seconds. Whisk until smooth. Place mixture in refrigerator until just chilled and firmed, no longer than 30 minutes.

Make the cupcakes:

• Meanwhile, preheat oven to 350°F.
• In a medium heatproof bowl, add the chocolate and cocoa. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
• Line a standard 12-cup muffin tin with high-quality cupcake liners.
• In a small bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
• Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Fill the cupcakes:

• Using an apple corer or pairing knife, slice a small section of the center of the cupcake, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of the firmed ganache.

Make the buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, cocoa powder, and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Scrape down the bottom and sides of the bowl, as well as the mixer attachment. Add the salt, vanilla, cream, and cooled melted chocolate and beat on medium for 2 minutes, or until light and fluffy.
• Spread or pipe evenly over the filled cupcakes. Serve or store covered at room temperature for up to 1 day, or covered in the fridge for up to 3 days.

This post was published in 2018 and has been updated with additional baking tips and baking science information. Photos by Ashley McLaughlin.

The post Chocolate Blackout Cupcakes appeared first on Handle the Heat.

There’s nothing worse than the sickeningly sweet and artificial-tasting store-bought frosting that comes in tubs or is loaded onto grocery store birthday cakes. I usually scrape that stuff off whenever I’m served something like that – which is saying something for this sweet-toothed girl!

But not this recipe! Perfectly balanced in sweetness, silky smooth and creamy in texture, and an absolute dream to both frost with and eat.

Making homemade buttercream is super easy. I’ll teach you how to make perfect buttercream step-by-step, so there’s no need to feel intimidated.

This recipe is the easiest way to level up your homemade cupcakes and cakes – and it’s so much fun to customize the flavors, too. Check out all my flavor suggestions below.

Sprinkle of Science

How to Make Buttercream Frosting

What is American Buttercream?

American-style Buttercream Frosting is made of butter and powdered sugar, whipped together with a little cream and some flavoring (such as vanilla extract).

Some American buttercream recipes will contain shortening or a combination of butter and shortening, but I prefer an all-butter mixture. Shortening leaves a slightly greasy film behind on the palate and has a slight aftertaste that I don’t prefer.

The Butter

Use high-quality butter since it’s the base of the recipe. I prefer to use unsalted butter in all my baking so I’m in control of the salt. Also, be cautious that your butter isn’t too warm or too cold. Your butter should ideally be about 67°F.

Heavy Cream (and alternatives)

You can use milk or half-and-half if that’s all you have, but I highly recommend using heavy cream if possible for its creaminess and maximum richness.

The Sugar

Always use powdered sugar in American-style buttercream – other types of sugar simply won’t work the same way.

Sift powdered sugar before adding it to your buttercream. Most recipes (including mine) are written like this: “3 cups powdered sugar, sifted” which means you measure the sugar first, then sift it before adding it in.

For the absolute smoothest buttercream frosting, I recommend investing in organic powdered sugar that contains tapioca starch instead of cornstarch because it dissolves much more readily to remove grittiness. This is the brand of organic powdered sugar I usually use, though Trader Joe’s also has a great option available too.

The Vanilla

I recommend using a high-quality pure vanilla extract (not an imitation vanilla flavor) when making a buttercream, especially if you’re making a vanilla buttercream, as it’s the star of the show.

Feel free to use vanilla bean paste instead, for a pretty speckled look and heavenly flavor.

How to Tell When Buttercream is Properly Creamed

Look for smooth, fluffy buttercream that’s light and bright in color. If your frosting still looks a bit yellow or feels dense, it’s probably not creamed enough. Check out the photos below for a visual guide:

Ways to Use Buttercream Frosting:

• Fill and frost cake, like my Chocolate Cake
• Pipe onto cupcakes, like my Chocolate Cupcakes or Lemon Cupcakes
• Easily spread on cookies, like my Sugar Cookies
• Use as decoration for any treat you like!

Must-Have Tools:

• Digital kitchen scale
• Measuring spoons
• KitchenAid Stand Mixer or Electric Hand Mixer
• Fine Mesh Sieve
• Disposable Piping bags

Buttercream Frosting Flavor Ideas

You may need to adjust the powdered sugar ratio depending on your flavor preferences and adjust the cream ratio depending on your texture preferences.

• Chocolate: Add 1/2 cup sifted unsweetened cocoa powder.
• Strawberry: Add 1/3 cup seedless strawberry preserves and a few drops of red food coloring.
• Raspberry: Add 1/3 cup seedless raspberry preserves and a few drops of red food coloring.
• Mocha: Add 1/2 cup sifted unsweetened cocoa powder and 2 teaspoons instant espresso powder.
• Chocolate Malt: Add 1/2 cup sifted unsweetened cocoa powder, 1/2 cup malted milk powder, and use 1/4 cup milk, plus more if needed.
• Peanut Butter: Add 1 cup creamy peanut butter and reduce the powdered sugar to 2 1/2 cups.
• Irish Cream Buttercream: Use Bailey’s Irish Cream instead of cream.
• Kahlua: Add 1/2 cup sifted unsweetened cocoa powder and 1/2 cup Kahlua in place of the cream.
• Mint: Add 1/2 teaspoon of peppermint extract and a few drops of green food coloring.
• Nutella: Add 2/3 cup Nutella and reduce powdered sugar to 2 cups.
• Lemon (or any other citrus): Add 2 tablespoons lemon zest and 3 tablespoons lemon juice and increase powdered sugar to 3 1/2 cups.
• Coconut: Add 1/2 teaspoon coconut extract.
• Cinnamon: Add 1 tablespoon ground cinnamon.
• Pumpkin: Add 1/2 cup pure pumpkin puree and 1 teaspoon pumpkin pie spice, remove cream.
• Salted Caramel: Add 1/3 cup caramel sauce, remove cream, and increase salt to 1 teaspoon (if your caramel sauce isn’t salted).
• Chocolate Chip Cookie Dough: Use 3/4 cup light brown sugar in place of all powdered sugar, add 1 1/4 cups flour*, and garnish with mini chocolate chips. *To make the raw flour safer, we need to kill bacteria. Treat the flour by baking it at 350°F for 10 minutes or microwaving in 30-second bursts until it reaches 165°F. Use an instant-read thermometer to guarantee it hits the temperature at which bacteria dies. Heating the flour in the oven also toasts it slightly, giving it a slightly nutty caramelized flavor.

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The Best Buttercream

How to make the BEST Buttercream Frosting that's soft, creamy, easy to make, and perfectly sweet. This homemade buttercream frosting pairs wonderfully with just about any cake or cupcake recipe, plus it can be made ahead of time. Customizable with flavor variations included!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Author Tessa Arias

Ingredients

• 3 cups (375 grams) powdered sugar, sifted
• 2 sticks (227 grams) unsalted butter, at a cool room temperature
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract
• 1 to 2 tablespoons heavy or whipping cream

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.
• Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed.

STORAGE:

• Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

Video

Notes

This recipe makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost an 8 or 9-inch two-layer cake.

This post was published in 2021 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.

The post How to Make the Best Buttercream appeared first on Handle the Heat.

Swiss buttercream is like the classier and more refined older sister to American buttercream.

It’s less sweet than American buttercream, so it’s a terrific option for frosting cakes, cupcakes, fill French macarons, and more!

While it can seem a little intimidating to make, I’m here to show you it is TOTALLY doable.

Swiss Meringue Buttercream is definitely easier than you might think, and it’s actually very forgiving.

My favorite part is that it is a perfect blank canvas for ANY flavor additions. I’ve listed a bunch below to get you started.

I’ve created a video inside the recipe card below so you can actually see what each stage is supposed to look like, with tips and tricks along the way in case you are worried you messed up somewhere along the way!

Recipes Perfect for This Buttercream:

• Best Ever Chocolate Cupcakes
• Ultra Moist Yellow Cupcakes
• Best Yellow Cake Recipe
• Best Birthday Cake
• Chocolate Chip Cookie Cake

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Swiss Meringue Buttercream Recipe

How to Make Perfect Swiss Meringue Buttercream with a step-by-step video, with tips and tricks along the way. Can be made ahead of time. Includes a list of flavor customization ideas!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 5 cups buttercream

Author Tessa Arias

Ingredients

• 5 large (150 grams) egg whites
• 1 1/4 cups (250 grams) granulated sugar
• 3 sticks (340 grams) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine salt

Instructions

• Wipe the bowl of an electric mixer with a paper towel and lemon juice or vinegar, to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
• Add the egg whites and sugar to the bowl, whisking constantly but gently, until the temperature reaches 160°F, or until the sugar has completely dissolved and the egg whites are hot and foamy. Carefully wipe the bottom of the bowl dry.
• Attach the bowl to the mixer fitted with the whisk attachment and begin to whip, until the meringue is thick, glossy, and stiff peaks are achieved. The bottom of the bowl must no longer feel warm to the touch. This should take about 7 to 10 minutes.
• Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. This may take several minutes.
• If the buttercream curdles, simply keep mixing and it will come back together and be smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with the paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.
• Add additional flavors, purees, or mix-ins as desired.

To make ahead:

• Keep in an airtight container in the refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and beat on low with the paddle attachment, until creamy, before using.

To use under fondant:

• Frost the cake as smoothly as possible. Place in the refrigerator until the buttercream has hardened before covering in fondant. Cover with fondant straight from the refrigerator.

Video

Notes

This makes enough frosting to generously frost a 9-inch two-layer cake or about 2 dozen cupcakes. This recipe can easily be doubled.

Please don't panic if the frosting looks curdled as you mix in the cubed butter and/or flavorings. Just keep mixing and it will eventually come back together and look creamy and smooth again.

This recipe was originally created in 2015 and was recently updated with more recipe tips and FAQs.

Tips for the Perfect Swiss Meringue Buttercream

1. Cooking the egg whites/sugar: Don’t be tempted to crank the heat up too high. Allow the water in your double boiler to just simmer, to slowly raise the temperature of the egg whites and sugar without cooking your egg whites.
2. Whisk constantly: If you stop whisking, the egg whites can cook on the sides and bottom of the bowl. Keep the mixture moving, to prevent chunks of scrambled eggs from ending up in your buttercream.
3. Whipping speed: Once you move your bowl to the mixer, start whipping slowly and increase the speed as the mixture thickens. I stop increasing the speed once it’s on medium-high. This allows the air to slowly be incorporated into the meringue, to create a stable base, and also allows the bowl time to cool before proceeding with adding the butter.
4. You want stiff peaks: Ensure your meringue has reached stiff peaks before adding the butter. Medium peaks won’t result in a thick, luscious buttercream. Stiff peaks are sharp points in meringue that don’t bend or droop. 
5. Ensure your bowl is completely cool before adding the butter: If your meringue or the bowl are at all warm, the butter will melt and you’ll end up with a soupy buttercream. Don’t add the butter until the bowl is completely cool and back to room temperature.
6. Curdling isn’t a big deal: It’s normal and totally okay if your buttercream looks separated, curdled, or chunky while the butter incorporates. It might happen again when you add your flavorings, especially if they’re liquidy. Don’t worry! Keep mixing with the paddle attachment and it will come back together eventually, becoming a super creamy, smooth buttercream.
7. If your SMBC contains air bubbles: Mix on your mixer’s lowest speed for a few minutes, or even mix by hand with a rubber spatula for a few minutes, to smooth out the buttercream and pop those pesky air bubbles.

The post How to Make Perfect Swiss Meringue Buttercream appeared first on Handle the Heat.

If you’ve ever found frosting too sweet (especially American-style buttercream frostings), this is the recipe for you.

While it does require a little more work than traditional American buttercream frostings, I’ve laid out all my best tips and tricks below so you can nail this Swiss meringue buttercream in no time.

Not only does this buttercream taste absolutely incredible, it’s also super easy to work with. It’s an absolute delight to use to frost a cake, and it also pipes onto cupcakes beautifully. It’s a little too smooth for really intricate designs, but a simple swirl is a classic for a reason

There’s seriously no frosting out there that’s as smooth and creamy with just the perfect amount of sweetness. Even people who don’t usually like frosting LOVE this stuff. I hope you love this recipe as much as I do!

Sprinkle of Science

How to Make Chocolate Swiss Meringue Buttercream

Adding the Butter

Cubes of butter are gradually added to the meringue, forming a beautiful silky-smooth buttercream before adding the chocolate. Make sure your bowl is completely cool to the touch before adding the butter, to prevent your butter from melting.

Don’t Panic if it Looks Curdled!

99% of the time, if your buttercream looks runny or curdled as you’re whipping it, it CAN be saved. Just keep beating away until it becomes smooth! This forces the fat to emulsify completely. If it still doesn’t come together, your butter may be too warm. Try refrigerating the bowl for 10 to 15 minutes, then continue beating until smooth.

Just Keep Beating!

Again, if your mixture becomes curdled, soupy, or too runny, don’t worry! Just keep beating until it becomes smooth. This may take several minutes. If you can’t get to this point, try refrigerating the bowl for 10 to 15 minutes, then continue to beat until smooth. If you still can’t get it to smooth out, then the egg whites may have been overcooked.

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Chocolate Swiss Meringue Buttercream

Ultra smooth and creamy with a perfectly balanced sweetness, this Chocolate Swiss Meringue Buttercream is quite possibly the BEST frosting you'll ever taste! Step-by-step photos AND how-to video below! 

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 1 recipe is enough frosting for a 2-layer cake or 24 cupcakes

Author Tessa Arias

Ingredients

• 2/3 cup (133 grams) granulated sugar
• 4 large egg whites*
• 1/4 teaspoon salt
• 3 sticks (340 grams) unsalted butter, cut into 12 pieces and at room temperature
• 12 ounces (340 grams) semisweet chocolate, melted and cooled to room temperature
• 1 teaspoon vanilla extract

Instructions

• Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 160°F on a candy thermometer or a digital thermometer, about 3 minutes. Remove from heat and carefully wipe the bottom of the bowl dry.
• Attach the bowl to the mixer fitted with the whisk attachment and begin to whip, until the meringue is thick, glossy, and stiff peaks are achieved. The bottom of the bowl must no longer feel warm to the touch. This should take about 7 to 10 minutes.
• Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. This may take several minutes.
• If the buttercream curdles, simply keep mixing and it will come back together and be smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with the paddle attachment until it comes together.
• Add cooled chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides and bottom of the bowl as necessary.

Make Ahead:

• Keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months**. Let come to room temperature and beat on low with the paddle attachment, until creamy, before using. If frosting appears runny or curdled, microwave about 1/4 cup for 5-10 seconds, then mix back into bowl and beat on medium-high until smooth.

Video

Notes

*Each egg white should weigh approximately 30 grams, so you will need about 120 grams of egg whites for this recipe. 

**Defrost frozen Swiss meringue buttercream in the fridge overnight, then let come to room temperature before re-whipping in the stand mixer fitted with the paddle attachment, on low until the buttercream is light, creamy, and smooth.

Please don’t panic if the frosting looks curdled as you mix in the cubed butter and/or flavorings. Just keep mixing and it will eventually come back together and look creamy and smooth again.

This recipe can be doubled.

This post was originally published in 2018 and has been updated with additional tips and information. Photos by Ashley McLaughlin.

The post Chocolate Swiss Meringue Buttercream appeared first on Handle the Heat.

I originally published this Peanut Butter Buttercream Frosting with my Banana Chocolate Chip Cake recipe. That recipe has become super popular, and many readers told me that their favorite part was the peanut butter frosting! So I knew it deserved its own recipe post.

This recipe basically takes peanut butter – which is already amazing and perfect – and makes it even richer yet lighter with the perfect amount of sweetness.

Peanut Butter Frosting pairs perfectly with chocolate cake or cupcakes. Or banana cake or banana bread. You could even slather it over brownies or cookies! Or, let’s be honest, eat it with a spoon

Really, this frosting knows no bounds. I’m sure you’ll love it as much as I do!

Sprinkle of Science

How to Make Peanut Butter Buttercream Frosting

What Type of Buttercream Frosting is This Recipe?

This Peanut Butter Buttercream Frosting is an American-style buttercream frosting, which means that it’s made of butter and powdered sugar, whipped together with our star ingredient, peanut butter. It’s a super quick and easy frosting recipe!

Butter vs. Shortening in Buttercream Frosting

Some American buttercream recipes will contain shortening or a combination of butter and shortening, but I use an all-butter mixture. Shortening leaves a slightly greasy film behind on the palate and has a slight aftertaste that I don’t prefer.

What Type of Peanut Butter for Buttercream?

I typically like to use Skippy in baking and frostings but feel free to use your favorite brand here. I haven’t tested this recipe using natural peanut butter, so I can’t say for sure how that will work. If you wish to try that, be sure to give it a really thorough stir before using it to ensure there are no dry bits or oily pockets.

The Best Powdered Sugar for Buttercream

Always sift powdered sugar before adding it to your buttercream. For the absolute smoothest Peanut Butter Buttercream Frosting, I recommend investing in organic powdered sugar that contains tapioca starch instead of cornstarch because it dissolves much more readily to remove grittiness. This is the brand of organic powdered sugar I usually use, though Trader Joe’s also has a great option available.

Does Buttercream Need to be Refrigerated?

While the sugar in buttercream acts as a preservative and keeps the frosting intact for a few hours at a time, I recommend storing the buttercream in the refrigerator.

How to Make Peanut Butter Buttercream Frosting Ahead of Time

Transfer the Peanut Butter Buttercream Frosting to an airtight container and store in the fridge for up to a week. Allow the buttercream to come to room temperature and re-whip with the paddle attachment on the stand mixer until light and fluffy again. Add a tablespoon or two of powdered sugar to thicken, if needed. If you need to store for longer, check out the freezing instructions just below.

Can You Freeze Peanut Butter Buttercream?

Yes! Store this buttercream in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the fridge, and then bring to room temperature before re-whipping until light and fluffy again.

How Much Buttercream Does This Recipe Make?

This Peanut Butter Buttercream Frosting will frost a two-layer cake, 24 cupcakes, OR 12 cupcakes with a generous amount of frosting (think a tall piped swirl). Not sure how much frosting you’ll need? Check out this handy frosting guide from Wilton.

More Buttercream Frosting Recipes:

• How to Make the Best Buttercream
• Swiss Meringue Buttercream
• Chocolate Swiss Meringue Buttercream
• Best Cream Cheese Frosting

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Peanut Butter Buttercream Frosting

Peanut Butter Buttercream Frosting is ultra-rich, thick, smooth, and creamy with tons of sweet peanut butter flavor. Perfect on cakes, cupcakes, brownies, and more!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups

Author Tessa Arias

Ingredients

• 2 sticks (227 grams) unsalted butter, at room temperature
• 1 cup (270 grams) creamy peanut butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 2 1/2 cups (313 grams) powdered sugar, sifted

Instructions

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy, about another 3 minutes.

STORAGE:

• Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy before using. Add a tablespoon or 2 of powdered sugar to thicken if needed.

Notes

This makes enough frosting for a two layer cake or 24 cupcakes (or 12 cupcakes with a generous amount of frosting).

This recipe was originally published in 2019 and has been updated with additional baking tips and information. Photos by Ashley McLaughlin.

The post Peanut Butter Buttercream Frosting appeared first on Handle the Heat.

You’ll also see some answers to common questions I’m asked about buttercream in the video below!

If you want my Best Buttercream Recipe, as well as tons of flavor customization directions and other tips, be sure to download my Best Buttercream Cheatsheet!

1. Use the right powdered sugar the right way.

Use 10x finely ground powdered sugar for the silkiest smoothest buttercream. On the package of powdered sugar it often says how finely ground it is. 10x is the finest, and what you want to use in any type of frosting. 5x is more coarse, and is what you’d want to use if you’re sprinkling powdered sugar onto something as a garnish and don’t want it to melt into the food.

The right way to use powdered sugar is to ALWAYS sift it before adding it into your buttercream. Most recipes are written like this, “3 cups powdered sugar, sifted.” Which means you measure the sugar first THEN sift it before adding it in.

2. Beat, beat, beat the butter!

For buttercream that’s so velvety smooth it melts in your mouth, don’t rush beating the butter. First, start with cool room temperature butter. You don’t want it to be so warm that it’s greasy. Use an electric mixer, either hand held or standing, and beat it with the sugar until combined. Then increase the speed to medium and beat until it lightens in color and looks fluffy in texture. Give it a taste, it should melt on your tongue and not feel heavy or dense in the slightest. This will take about 3 to 4 minutes of beating.

3. You can use cream OR milk, just use the right amount.

Although it’s called buttercream, you can usually get away with using milk instead of cream if your recipe calls for it. The milk will be a little less rich and creamy, but should still work.

4. Adjust the sugar to your preference.

Add the sugar in gradually, and taste it as you go. I personally prefer my buttercream a little less sweet. So I might cut half the liquid in the recipe, or omit it altogether, in order to reduce the sugar. This will allow me to keep the same consistency without adding in so much sugar that it’s all you taste.

5. Never add too much liquid to your buttercream.

Adding additional liquid to your buttercream, such as flavorings or purees, can make it far too liquidy to come together nicely. And you don’t want to have to add a bunch of powdered sugar to thicken it up, because then it will be far too sweet. So add flavors with potent extracts, jams, or non-liquid ingredients.

This can go for food coloring as well. Gel food coloring allows for vibrant colors without adding too much extra liquid.

By the way, I have TONS of flavor customization ideas and directions on my free Best Buttercream Guide.

6. Prevent your buttercream from melting on a hot or humid day.

If you’re making a cake or cupcakes for a party or picnic that’s outside, or it’s a particularly hot or humid day, the last thing you want is melted messy buttercream. Especially if you went to the trouble of decorating with it. What I like to do is store the cake or cupcake the fridge just until you set up for the party or picnic. By the time everyone is ready for cake later in the afternoon, it should be the perfect temperature without running the risk of melting.

You can also use half shortening in your buttercream to make it more stable and less likely to melt. Check out this post the differences between butter and shortening, and why I usually opt for butter.

BONUS TIP: Make your buttercream ahead of time

Buttercream can be made ahead of time and stored in an airtight container in the fridge for 1 week, or in the freezer for 3 months. Let it come to room temperature then re-whip with an electric mixer until light and fluffy again.

The post 6 Secrets for Perfect Buttercream appeared first on Handle the Heat.

So it was only natural I finally paired the two together to make a super fudgy and flavorful icing that will elevate any cake to a whole new gourmet level.

I know you love buttercream because any post I publish on the topic always gets rave reviews. I also recently learned that you love dark chocolate, thanks to a poll from my Facebook community.

I was delighted to see so many dark chocolate lovers in the group. As someone who’s completely obsessed with chocolate, there’s nothing more satisfying to me than dark chocolate.

Although a couple squares of dark chocolate are my favorite afternoon pick-me-up, I also love to incorporate the stuff in my baking. The one comment I see over and over again on any of my buttercream recipes goes a little something like this, “Finally! A buttercream that isn’t WAY too sugary and sweet!”

That makes me so happy. That’s also why I think you’ll LOVE this Dark Chocolate Buttercream recipe. It’s got chocolate in two forms: a little Ghirardelli cocoa powder and a generous amount of melted Ghirardelli Intense Dark 86% Cacao Midnight Reverie chocolate bars.

This’s what creates a powerful punch of premium chocolate flavor without feeling overly sweet. The 86% Cacao bars have a luxuriously deep, full bodied flavor that really elevates this buttercream. The chocolate has hints of dark cherries and dried plums. It’s absolute chocolate perfection. The scent of this buttercream alone is enough to get your mouth watering. It was a test of willpower just for us to photograph!

The recipe makes enough to frost about a dozen cupcakes. If you need enough buttercream for a layer cake, then just double the recipe.

For the smoothest silkiest texture, be sure to sift the powdered sugar and cocoa powder before using.

Whenever I’m indulging in or baking with chocolate, it’s super important to me to source the highest quality that I can easily find.

That’s why I’ve been partnering up with Ghirardelli this year. They’re my go-to brand for all things chocolate, and I was so excited when they agreed to work with me. With over 160 years of chocolate-making experience you really can’t go wrong with any of their premium chocolates, from baking ingredients to sweet treats.

However, I’m particularly keen on their Intense Dark line of chocolate bars. I don’t know about you, but I love a little variety. There are so many unique and fun flavors in this lineup, from Sea Salt Soiree to Hazelnut Heaven, Raspberry Radiance to Cherry Tango. Then of course there’s the varying dark chocolate intensities: 60% Cacao, 72% Cacao, and the ultra-dark 86% Cacao which is what we use in this Dark Chocolate Buttercream.

Basically whatever you’re in the mood to indulge in, you’ll find it. Whether you just need a tasty snack, or you’re hosting and want to serve your guests something special alongside food or wine.

When I take a bite of dark chocolate I’m sent to my happy place. It’s relaxing and joyful of course, but it also activates all of your senses. From the rich taste, to the smooth melt-in-your-mouth texture, even the snap of that first bite and the intense aroma… What could be better?

Actually, I can think of one thing: knowing that your treat is sourced ethically and sustainably. Working alongside Ghirardelli this year has shown me that they’re not only committed to quality, but also a bean to bar approach where they control each step in the chocolate making process.

From traceability and monitoring, to responsibly sourcing cocoa beans, Ghirardelli is dedicated to improving the lives and working conditions of cocoa farmers. That means you can feel good with each bite on multiple levels. There’s something about working with a company that has stood the test of time due to their level of care, attention, and craftsmanship that has been incredibly inspiring to me.

If anything, I hope this inspires you to truly enjoy the next piece of chocolate you taste. Take a moment to really savor it. I also hope you’ll give this dark chocolate buttercream recipe a try very soon. If you do, be sure to take a picture and tag myself @handletheheat and @ghirardelli on Instagram so we can see and share!

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Dark Chocolate Buttercream

My Dark Chocolate Buttercream recipe is ultra rich, silky, and smooth with intense chocolate flavor and just the perfect amount of sweetness. Amazing on any cake or cupcake!

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Author Tessa Arias

Ingredients

• 3 (270 grams) Ghirardelli Intense Dark 86% Cacao Midnight Reverie Bars
• 3 cups (375 grams) powdered sugar, sifted
• 1/4 cup Ghirardelli unsweetened cocoa powder, sifted
• 8 ounces (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract

Instructions

• Finely chop the Ghirardelli Intense Dark chocolate bars. Gently melt the chocolate using a double boiler, or microwaving in 30-second bursts, stirring between bursts, until melted. Once smooth, allow the chocolate to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, cocoa powder, and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cooled melted chocolate and beat on medium for 2 minutes, or until light and fluffy.

STORAGE:

• Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

Notes

This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.

The post Dark Chocolate Buttercream appeared first on Handle the Heat.