Buttercream has always terrified me for so many reasons. What kind of butter should I use? Which type of sugar works best? How long should I whip it for? What qualifies as over whipping? Add to that, in different countries and with different brands, the consistency and even grain in the powdered sugar vary. Having to deal with that was just too much and I pretty much set buttercream experimentation aside. That was only until I learned about this incredible no whip chocolate fudge buttercream recipe.
Shared by one of my absolute favorite food bloggers (@Thida,Bevington), it is simply marvelous. She has this beautiful, silky, smooth, rich, and super indulgent chocolate buttercream recipe saved to her Instagram Highlights. I’d be lying if I said I did not refer to it way too often. This recipe is as simple as combining 6 ingredients together. Then, you just let them do their magic. Simply set it aside to end up with a super creamy and delicious buttercream frosting.
One of my favorite things about this recipe is how versatile it is. Depending on how dark or light you enjoy your chocolate buttercream, you can play around with the milk and dark chocolate ratios. I have used the same recipe to make dark chocolate buttercream and plain milk chocolate buttercream. Not only is it flawlessly fudgy every time, but it also never goes wrong. Besides, you can also add your choice of flavors such as orange essence, peppermint drops, or a dash of coffee to add incredible layers of flavor to this recipe.
Looking for a quick and super simple cupcakes recipe to go with this chocolate buttercream? Check out my recipe for the LAZIEST MOISTEST chocolate cupcakes!
No Whip Chocolate Fudge Buttercream
12-15
cupcakes15
minutes40
minutesKeep your device screen on
Ingredients
160g milk chocolate
160g dark chocolate
200g butter
320g icing sugar
160g milk
1tsp vanilla essence
Directions
- In a bowl, add the butter, milk chocolate, and dark chocolate and microwave for a minute and half in bursts of 30-seconds, mixing well after each burst.
- In a separate bowl, add the milk, sugar and vanilla essence. I prefer to zap it in the microwave for 30-40 seconds to help the sugar melt a little to avoid a grainy texture.
- Combine the contents of both bowls and mix together until well combined. Set aside in a cool area (I usually use my balcony since it’s still pretty cold in Ankara).
- Allow the mixture to cool down fully. I also prefer to mix it together every 15 minutes to make sure it cools evenly.
- If you live in a warmer location, you can chill the mixture in the fridge for 10-15 minutes until it reaches the thick buttercream consistency.
Notes
- You can easily halve or double this recipe without fail. I’ve tried making it in much smaller batches and larger batches well. Every time, it turns out perfect.
