Martha Stewart Billy’s Chocolate Buttercream Frosting

Martha Stewart Billy's chocolate buttercream frosting is a rich, fluffy frosting made with unsalted butter, melted semisweet chocolate and confectioners' sugar, ready in 15 minutes. Try this easy dessert frosting for birthday parties or bake sale cupcakes, since it takes few ingredients and one mixer bowl.

Beat the butter alone for the full 2 to 3 minutes before anything else goes in, because that is what makes the frosting light and creamy. Skip it and the chocolate hits cold, dense butter and the frosting turns heavy and a little greasy.

Billy Reece of Billy's Bakery in New York City shared this one, and it leans on a full 12 ounces of real semisweet chocolate instead of cocoa powder. Melting and cooling the chocolate first, then folding it in on low speed, keeps it smooth and silky instead of grainy.

Martha Stewart Billy's Chocolate Buttercream Frosting

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

30

servings

Prep time

15

minutes

Cooking timeminutes

Calories

270

kcal

Whipped butter turns pale and creamy before melted chocolate and powdered sugar go in, giving a silky, spreadable frosting that pipes cleanly. A gentle hand on the mixer keeps it fluffy instead of airy and dry.

Ingredients

• 2 cups (4 sticks) unsalted butter, room temperature
  

• 12 ounces semisweet chocolate, melted and cooled
  

• 3 tablespoons milk
  

• 1 1/2 teaspoons pure vanilla extract
  

• 5 cups confectioners' sugar
  

Directions

• Cream the butter: Beat 2 cups (4 sticks) room temperature unsalted butter in a mixer bowl with the paddle attachment until smooth and creamy, 2 to 3 minutes. Make sure the butter is soft first, so it whips without any lumps.
• Add the chocolate: Turn the mixer to low speed and pour in 12 ounces melted and cooled semisweet chocolate. Mix just until combined, since warm chocolate would melt the butter and loosen the frosting.
• Mix in the rest: Add 3 tablespoons milk, 1 1/2 teaspoons pure vanilla extract and 5 cups confectioners' sugar. Mix on medium until well combined, but stop as soon as it looks smooth so you don't overmix.
• Frost and serve: Spread or pipe the frosting onto cooled cupcakes or cake right away while it's soft. The recipe makes enough for about 30 cupcakes, so it covers a full batch with a little to spare.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Riccle piping bags and tips set, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use this chocolate buttercream on?

Martha's headnote says it works well on a number of baked goods, so it's not just for cupcakes. I like it on a layer cake, brownies or sandwiched between cookies.

How do I store leftover frosting?

Keep it in an airtight container in the fridge for up to 1 week, since it's made with butter. Let it come to room temperature, then beat it for a minute to bring back the fluffy texture.

Can I make this frosting ahead of time?

Yes, make it up to a week ahead and chill it, or freeze it in a sealed container for up to 2 months. Thaw it in the fridge overnight, then rewhip it before you frost.

Can I make it without an electric mixer?

A hand mixer works just as well, so use it with the same timing. Beating by hand with a spoon is possible but tiring, because the 4 sticks of butter need several minutes of whipping.

Why did my frosting turn out grainy or runny?

Runny frosting usually means the melted chocolate was still warm when it went in, so let it cool until barely lukewarm first. Grainy frosting comes from cold butter or lumpy sugar, so use soft butter and sift the sugar if it's clumpy.