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You guys asked after seeing this in my Instagram story, and I am here to deliver! It has taken me years to perfect, but this easy bakery style chocolate buttercream icing will knock the socks off of anyone eating your cakes! It looks complex, but comes together in minutes and tastes so rich and creamy! If you try it, make sure you tag me on social media (@kisses.and.caffeine)!
There is something so satisfying about icing going smoothly onto a cake! This one is perfect to leave textured to smooth with a cake scraper!
Look at how beautifully smooth it spreads on! That is a baker’s dream! Tip: Chill your cake in the freezer overnight before decorating. Icing will set up better on a cold cake. When you are smoothing it with your cake scraper and spatula, run the metal under hot water first. Since the cake is cold, it will immediately set back up, giving you that crazy smooth finish!
I absolutely love a good, rich chocolate iced cake! And that topper set? How cute! Grab it HERE. I hope you fall in love with my bakery style chocolate buttercream. It is a favorite around here, for sure, especially with peanut butter filling!
If you love to bake, especially with your kids, you have got to try FoodStirs! Better for you ingredients, fun kits and they even have Keto approved dessert! Spend $30 or more on kits or mixes, and receive 1 FREE Cinnamon Swirl Mug Cake (4 pack) right now. Yum!
Bakery Style Chocolate Buttercream
- 3 sticks of unsalted butter, softened
- 4 cups confectioners sugar
- 3/4 cup of cocoa powder
- 5 TBSP heavy whipping cream
- 3 tsp vanilla extract
- pinch of fine salt
- In the bowl of a stand mixer, whip your butter with a whisk attachment until light and fluffy.
- Turn the mixer off and add the cocoa powder, salt and half of the sugar.
- Mix on low to incorporate, pausing to scrape the sides of your bowl as needed.
- Add the rest of the powdered sugar and mix on low just until incorporated.
- Add the whipping cream a tablespoon at a time, pausing to scrape the sides as needed.
- Once all ingredients are incorporated, turn the mixer to high and whip for 3-5 minutes. Your icing should be light and fluffy! (Note: if your icing seems too firm, you can thin it a bit more by adding another TBSP of whipping cream).
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