Chocolate and Vanilla Buttercream Frosting
It's super easy to make a large batch of buttercream frosting and split it into chocolate and vanilla with just one recipe.
Servings 20 servings
Calories 376kcal
Ingredients
- 4 oz baking chocolate chopped
- 2 cups unsalted butter softened
- 2 lbs powdered sugar sifted
- 4- 6 Tbsps heavy cream
- 4 tsps clear vanilla extract
- Pinch of salt
- White food color optional
Instructions
- Place the chopped chocolate in a microwave safe bowl and heat in 20 - 30 second increments, stirring after each, until chocolate is beginning to melt, but still a bit chunky. Stir until smooth. The residual heat will melt the remaining lumps and prevent you from scorching the chocolate. Set aside to cool slightly.
- Place the butter in the bowl of your stand mixer and beat on medium until creamy and a bit fluffy, about 3- 4 minutes.
- Add the sifted powdered sugar a cup or two at a time. Beat until fully incorporated after each addition. Scrape down the bowl as needed.
- Add 1/4 cup of heavy cream, 1 tablespoon of vanilla, and a pinch of salt. Beat on low to combine and then on a medium speed for a minute or two.
- Remove 1/3- 1/2 of the frosting and place in a separate bowl. Add the cooled chocolate and beat with a hand mixer until well combined. Scrape down the bowl as needed.
- With the remaining frosting in the stand mixer, add white food color (if using) and an additional teaspoon of vanilla. Beat until combined. If necessary, add up to 2 tablespoons of heavy cream until you reach the right consistency.
Notes
- In this case, "cook time" refers to active time. There is not cooking in this frosting recipe.
- Use any percentage of baking chocolate you wish. I used German's chocolate which is 48%. This makes a sweet milk chocolate frosting.