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We all love my classic American Buttercream, easy, simple and not so sweet. Even better, here’s a rich and creamy chocolate version!
What Makes American Buttercream Different?
American Buttercream, possibly the most commonly used type of Buttercream is known for its easy mixing process and crusting capabilities when exposed to air, which is great for just about everything! While American Buttercream (We will call it AB) is made only from powdered sugar, butter, and a few tbsp of heavy cream, milk, or water, this usually 2:1 ratio buttercream is the sweetest of the options.
This recipe is not only delicious but not as sweet like my vanilla version, the addition of rich cocoa powder makes this so decadent and divine you’ll want to eat it right off a spoon.
Tools You'll Need
Here are some kitchen tools I like to suggest for making my sugar cookies. These are the exact products I use every time:
Electric Mixer or a Bowl and Silicone Spatula
Your Favorite Cocoa Powder (preferably dutch or dark to have a richer taste)
Recipe Questions
How do I fix buttercream that split or curdled?
This normally happens when your butter was too cold (not room temperature) before whipping, or your mixer warmed up the butter too much while you were adding the remaining ingredients. Simply add half to a double broiler or microwave, melt and add back in while your mixer is on low and then whip it on high for 5 minutes. If the buttercream is too thin afterwards, place in the fridge and once completely solid, take it out, let it come to room temperature and re-mix on medium- medium high.
My buttercream is too thick?
You may simply add a teaspoon at a time of your liquid of choice - water, milk or cream until you reach your desired consistency. To get a smooth creamy consistency to cover cakes after a crumb coat, mix in 1/3 of the buttercream (melted) with a paddle attachment for 15-20 minutes.
How do I fix my butter that warmed up while whisking?
If your mixer warmed up your butter too much and it is starting to get thin or is no longer room temperature, let your butter sit in the mixing bowl for 30 - 60 minutes to let it come back to room temperature a bit before adding the remaining ingredients.
Prep Time: 30 minutes
Servings: 6-7 cups
Ingredients
3 cups (6 sticks) unsalted butter (room temperature - very important!)
5 cups powdered sugar
1 tsp salt (to taste - see notes)
1 1/2 tsp vanilla extract
6 tbsp hot water, milk or cream (see notes)
1 2/3 cup dutch cocoa powder (regular or dark is okay)
1 tsp expresso powder
Directions
1. Using a Whisk attachment, whip your room-temperature butter for about 5-10 minutes until it becomes white and fluffy. Make sure your butter turns white before proceeding to the next steps.
2. Start to slowly add about a cup of powdered sugar at a time while your mixer is on low. Stop mixing as soon as the powdered sugar has combined with the butter.
3. Add in your vanilla, salt and expresso while on medium speed, whip for 1-2 minutes and then turn it up to 6 speed until smooth and fluffy for another 5 minutes or so. The time it takes may be shorter or longer depending on the humidity, butter temperature, and the strength of your mixer.
5. While it whips, slowly add in your water a tbsp at a time until you reach your desired consistency. The more you add, the thinner and less stable it will be for detailed piping. Adding in a hot liquid of your choice helps melt some of the powdered sugar, in which removes some of the grainy texture AB gives.
6. If your buttercream splits at all, or you are going to coat a cake, melt 1/3 to 1/2 of your buttercream in the microwave or double broiler and add it back into your solid buttercream while your mixer is on low. Then mix with a paddle attachment for 15-20 minutes.
7. Like above, to remove any air bubbles and to create a smooth, silky buttercream, switch to a paddle attachment and let the mixer run on the stir or low setting for 10-15 minutes.
Recipe Notes
Salt
Salt is one of the key factors in taming the sweetness down in your buttercream, but I will say, to add it to your specific taste. I like to add up to 1 1/2 tsp of salt for 3 cups of butter.
Why Expresso?
Expresso powder is optional, so don’t fret you do’t have any on hand, but it is great to have to add to anything chocolate overall to enhance the chocolate flavor and richness.
Room Temperature Butter
Always, always, always start with room-temperature butter! I take mine out the night before making it to ensure the butter is completely at room temperature. Melting your butter in the microwave using it while it is still slightly cold will cause a fluctuation and overall can produce a very thin, curdled, or split buttercream.
Adding Hot Water
Adding hot water or even cream will help dissolve some of the powdered sugar to remove some of the grainy texture AB gives, this won't remove it entirely, but it does help. Start with 6 tbsp and add more if needed.
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