Creamy, silky and incredibly light and fluffy, our Chocolate Fudge Silk Buttercream melts on the tongue and is not too sweet. Fine quality cocoa powder and chocolate are both incorporated for a full and robust chocolate fudge flavor. This special buttercream is made using a unique method and is the perfect American style dark Chocolate Buttercream Frosting for cakes and cupcakes. Recipe includes variation for Mocha Silk Buttercream. It will become your favorite Chocolate Buttercream!
My dear friends, you must have guessed this chocolate buttercream recipe was coming soon. Right? In fact, Chocolate Fudge Silk Buttercream is making an appearance here on the blog before any spring or Easter recipes because it was a special request from my readers and I was only happy to oblige.
In fact, I had hoped to share this recipe earlier this month but several things out of my control impacted my schedule. Most of them hilarious (only in hindsight, of course) and I will share the story in another post as promised. Speaking of promises…although the buttercream series continues here at Wicked Good Kitchen, the cakes are definitely coming. You are going to love them!
Meanwhile, it is my pleasure to share with you today the chocolate fudge version of our favorite American style buttercream, Best Ever American Buttercream. This incredible buttercream is also the basis for Pink Champagne Buttercream as well as Best Ever BAILEYS® Irish Cream Buttercream.
This chocolate version of the recipe, and another coming soon, have the word “silk” in the title because I do not want my readers thinking I am arrogant using the term “best ever” so often in my recipe titles. I am the least arrogant person you could ever meet. Confident? Most of the time, yes. 😉 There is a big difference. Also, I went with the word “silk” because it is exactly what the texture of this buttercream is…silky. In addition, it is unexpectedly light.
The Secret: The “Sugar Slurry and Emulsion Technique”
The secret in making this buttercream is all about the unique method creating a “sugar slurry” with a hot liquid to dissolve the sugar granules for an especially silky versus gritty texture found so often in American style buttercreams made with confectioners’ sugar. In addition, an effective “emulsion” is created when the fats (butter and organic palm shortening) are beaten in as well as the addition of golden syrup made from cane sugar (or corn syrup). The result is incredibly sublime.
Truly, the possibilities for variations on the original buttercream recipe, Best Ever American Buttercream, are endless. However, this recipe in particular required thorough testing for the ideal ratio of cocoa powder and chocolate for the perfect fudge-like flavor profile.
In addition, taking the time to develop and write the recipe with precise directions, step-by-step, to achieve the smooth, silky and light as air texture was important due to employing the use of both hot water and melted chocolate because you definitely do not want your chocolate to seize up in a clump leaving you with a kitchen and buttercream disaster.
Furthermore, the use of organic palm shortening, specifically, is imperative for this special buttercream recipe because it creates a pleasing buttery texture yet prevents a greasy mouth feel that can often result when regular vegetable shortening is used.
Recently, a reader wrote in via comment stating that her buttercream was “too greasy” after following our recipe for Best Ever American Buttercream and that she planned to stick to “traditional methods” versus this one. Impossible. There simply is no way this buttercream will turn out “greasy” if you use organic palm shortening, such as by Spectrum® Organics, as specified.
This method, as it stands, is not flawed. As I shared in our tutorial for Best Ever American Buttercream, the recipe was inspired by the recipe, Famous Buttercream Frosting, and was given to us by a family friend, Linda, who owned a professional bakery.
When using the proper ingredients called for, and measured or weighed accurately, our buttercream recipes will always result in a silky, non-gritty texture and your buttercream will be “billowy” and ethereally light, while still piping beautifully, like no other American style buttercream.
- 8 ounces (227 grams) dark chocolate, chopped
- 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup,
- leveled off & sifted
- ½ cup (48 grams) sifted unsweetened cocoa, such as Pernigotti
- ½ cup (120 ml) boiling water
- 2 tablespoons (42 grams) Lyle’s Golden Syrup, or corn syrup
- 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
- ½ cup (1 stick/113 grams) salted butter, at room temperature
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature
- Melt chocolate in heatproof bowl in microwave oven in several bursts, stirring between each, as follows
- 3 times at 30 seconds, 2 times at 20 seconds and, if needed, 1 time at 10 seconds. Set aside to cool slightly.
- Using an electric stand mixer fitted with paddle attachment, place sifted confectioners’ sugar and cocoa into work bowl and blend until well combined.
- Carefully pour boiling water over confectioners’ sugar and cocoa in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 2 to 3 minutes.
- Add syrup and vanilla; mix until well blended.
- To the cocoa “sugar slurry” add the melted chocolate. On medium speed, beat, scraping down sides of bowl with rubber spatula, until well incorporated.
- Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated.
- Gradually increase mixer speed to medium and then to medium-high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 8 minutes.
- Place work bowl in refrigerator to chill buttercream to bring it to spreading and piping consistency, about 20 to 25 minutes, stirring with a spatula every 5 minutes.
- Due to the chocolate and shortening being solid at room temperature, the buttercream will hold firmly at room temperature once chilled.
You can find complete recipes of this Chocolate Fudge Silk Buttercream in wickedgoodkitchen.com