Chocolate American Buttercream
  • 1½ cups (340 grams) unsalted butter, softened
  • 1½ cups (128 grams) Dutch process cocoa powder
  • 5¾ cups (690 grams) confectioners’ sugar, sifted
  • ¾ cup plus 2 tablespoons (210 grams) heavy whipping cream
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (6 grams) vanilla bean paste
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cocoa at low speed until well combined. Add confectioners’ sugar, 1 cup (120 grams) at a time, alternately with cream, 1 tablespoon (15 grams) at a time, beating just until combined after each addition. Add salt and vanilla bean paste. Increase mixer speed to medium-high, and beat until smooth, about 1 minute. Increase mixer speed to high, and beat until soft and spreadable. (See Note.) Reduce mixer speed to low, and beat for 1 to 2 minutes to release any air bubbles. Use immediately, or cover with a piece of plastic wrap, pressing wrap directly onto surface of buttercream, until ready to use.
The texture should be fluffy and easy to pipe. Add 1 to 2 teaspoons additional heavy whipping cream if needed to get it to the right consistency for piping.
Recipe by Bake from Scratch at