Recipe: Crusting American Buttercream: My favorite Chocolate Frosting Recipe!

Ingredients:

8 ounces (2 sticks) SALTED butter
4 – 6 ounces semisweet chocolate (Bakers or similar is fine)
2 tablespoons light corn syrup

16 ounces (1 pound) confectioner’s sugar (powdered sugar)
Liquid for thinning (see Step 5. below)
Directions:
Step 1.  Using the paddle blade, cream butter until it’s very light in color.

Step 2:  Melt chocolate carefully over double boiler or in microwave, being careful to not let it get too hot.

Step 3:  Mix corn syrup into cooled (melted) chocolate and add mixture to creamed butter.

Step 4:  Mix well and add powdered sugar straight from the bag or box. No need to sift. Continue mixing.

Step 5:  Add milk, half and half, or heavy whipping cream until you reach desired consistency. I typically add 1 tablespoon of skim milk at a time until I have “nearly” the consistency I want and then I add a dash or 2 (or 3 or 4) of heavy whipping cream.

This frosting is so lush and delicious. It crusts beautifully and you can use the Viva method to smooth it. I love the silky smoothness of chocolate Swiss meringue for a filling, but to me, this icing can’t be beat for frosting the outside a cake.  It does NOT need to be refrigerated once it’s on the cake, but I refrigerate the leftover icing for a few days. If I don’t use it within a couple days, I freeze it.  It freezes well.  Just let it come to room temperature and give it a quick whip with your mixer.

Here is a cake I smoothed with this icing and a Viva towel:

And here are a couple other super easy techniques, the swirly rose from i.am.baker (find the tutorial HERE):

And the stacked ruffle technique from Sweet and Saucy (find the video tutorial HERE):

I’d love to hear from you if you try this and would like to leave a comment!

Oven’s on, I’ll be back soon!

~ Peggy

25 thoughts on “Recipe: Crusting American Buttercream: My favorite Chocolate Frosting Recipe!

  1. I was just wondering if you could tell me how much a stick of butter weighs. I am from Australia and we don’t get sticks of butter. Super excited to try this recipe though. Thank you for sharing it.

    • I just posted this on my FB page, since this has been a big question: For those asking about corn syrup, I’ve read a bit on this (Google, ladies!) and it seems golden syrup is a fine replacement – and healthier. 😉

    • I have gotten into the habit of using unsalted, but adding 0.25 tsp of salt to the mix (per 1 lb. sugar). I have noticed that different brands of salted butter have different salt contents, so this keeps things consistent.

      I have also noticed that different brands have different water/fat contents and that my addition of liquid varies depending one what I use. I like that Peggy doesn’t specify an exact amount here. 🙂

  2. Thanks for the recipe, can’t wait to try it!!!, but is this the icing recipe you used for the swirl rose and ruffle technique?

  3. a stick of butter is 4 ounces (1/4 pound)

    A substitute for corn syrup is Glucose

    You can use salted butter is that is all you have.

  4. Thank you for the recipe. Can’t wait to try it. I was wondering, if you use heavy cream or half and half does the cake have to be refrigerated once it is frosted? Or does it matter? Thanks again.

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