Delicious Chocolate Buttercream Frosting with Variations

Chocolate buttercream icing recipe for a perfect finished cake.

This chocolate buttercream frosting can be used in many ways. It is based on the classic or the variation of classic buttercream icing recipe.

If you want to make regular chocolate buttercream icing then all you have to do is add about 6 oz. (170 g) of bittersweet chocolate to the buttercream icing.

Below you will find couple of cake frosting recipes, all based on the classic chocolate buttercream frosting.

Chocolate Buttercream Frosting

For the icing:
• 6 large egg yolks
• 1 cup of sugar (200 g)
• ½ cup of water (125 ml)
• 2 cups softened butter (454 g)
• 6 oz (170 g) of bittersweet or extra bittersweet chocolate
Optional:
• 2 to 4 tablespoons of liqueur of your choice

Prepare the icing:
• Prepare the icing as instructed on the buttercream icing recipe.
• Melt the chocolate and cool it by mixing with an electric mixer. If you let it stand, it will turn solid again.
• Add the chocolate to the buttercream icing and mix well with an electric mixer.
• Place the icing in an airtight container to store in a fridge or use it to decorate right away.
• You must bring the icing to room temperature before using it. You might want to rebeat it to restore texture.
• Do not rebeat chilled chocolate buttercream icing before it reaches room temperature since it may curdle.
• This classic buttercream recipe yields 4 cups of icing.

You make the same frosting using the variation of classic buttercream icing recipe with corn syrup.
Below you will find some variations of the chocolate buttercream icing:

Caramel Chocolate Buttercream Frosting

1. Prepare the chocolate buttercream icing according to the recipe above.
2. Use extra bittersweet chocolate since caramel adds more sweetness to the icing.
3. Add ¼ of a cup (around 62 ml) of powdered caramel to the chocolate icing. You can buy the powdered caramel or make your own.

To make powdered caramel you need:
• 1 cup of sugar (200 g)
• 1/3 cup of water (83 ml)
• 1/8 teaspoon of cream of tartar

Prepare the powdered caramel:
• Mix all ingredients in a small saucepan and cook it on medium-low heat, stirring constantly until the sugar dissolves.
• Once all sugar is dissolved, increase the heat and bring it to boil without stirring until the caramel has pale amber color or has reached the temperature of 350°F (177°C).
• Pour the caramel onto clear foil and let it harden.
• Break the caramel into few pieces and process in a food processor until powdery.
• Store the powdered caramel in an airtight container.

Chocolate Coffee Buttercream Frosting

1. Prepare the chocolate buttercream icing according to the recipe above.
2. Dissolve 2 tablespoons instant espresso powder in 1 teaspoon boiling water.
3. Add the coffee paste to the chocolate buttercream icing and mix well.
4. If you like, you can add 2 to 4 tablespoons of Kahlua liquer.

Praline Chocolate Buttercream Frosting

1. Prepare the chocolate buttercream icing according to the recipe above.
2. Use extra bittersweet chocolate since caramel adds more sweetness to the icing.
3. Beat in ¼ of a cup of praline paste (62 ml). Try to use praline paste where the sugar percentage is only 50%, not more.

Praline Chocolate Buttercream Frosting, Alternative

1. Prepare the chocolate buttercream icing according to the recipe above.
2. Use extra bittersweet chocolate since caramel adds more sweetness to the icing.
3. Beat in 1/3 of a cup of praline powder (83 ml).

To make the praline powder you need:
• 1 cup of peeled hazelnuts (142 g)
• 2/3 cup of sugar (142 ml)
• ¼ cup of water (62 ml)

Prepare praline powder:
• Bake the hazelnuts at 350°F (177°C) for about 20 minutes until they turn golden brown.
• Take them out from the oven and place them on lightly oiled baking paper.
• In a saucepan, on medium heat, bring water and sugar to boil, stirring constantly.
• Once it boils, let it cook on medium-high heat until the color will begin to look like dark corn syrup and start smelling like burnt sugar. The temperature should be 370°F (188°C).
• Immediately pour onto the nuts.
• Let it harden for about 20 minutes.
• Remove the nuts covered in caramel from the baking paper and break into couple of pieces.
• Process the caramelized nuts in a food processor until powdery.

I hope that you will enjoy these chocolate buttercream icings. These recipes came from “The Cake Bible” by Rose Levy Beranbaum

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