Chocolate buttercream is a great addition to cakes, cupcakes, and other desserts to give it the delicious boost you need. You can also enjoy buttercream with seasonal fruits and many others. Creating the Mary Berry chocolate buttercream recipe will not take too long.
So, if you are looking to create buttercream with chocolatey goodness, you have come to the right place. Here is the complete guide to the chocolate buttercream recipe by Mary Berry.
Mary Berry Chocolate Buttercream Recipe Overview
It will take you less than five to six minutes to create the Mary Berry chocolate buttercream recipe. The recipe that we have given can be used for around twenty-four cupcakes or brownies. So, you can create the buttercream when you are making baked goods for your friends or family.
We recommend that you purchase high-quality ingredients for this, such as cocoa powder. It will guarantee that you will receive an exceptional taste. Everyone from adults to kids will enjoy the chocolate buttercream on desserts.
- Amount Per ServingCalories0
- % Daily Value *
- Total Fat
- Saturated Fat 2.4g 12%
- Cholesterol 10mg 4%
- Sodium 43mg 2%
- Total Carbohydrate
- Dietary Fiber 0.5g 2%
- Sugars 7g
- Protein 0.3g 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
- 4oz of softened unsalted butter
- 6oz of powdered sugar
- 1tsp of vanilla extract
- 1oz of dark cocoa powder
- 1tbsp of milk
1. Pour the butter into a bowl and keep beating it until it is soft and creamy.
2. Add the milk, powdered sugar, vanilla, and cocoa powder to a pan.
3. Mix them on low heat until the mixture is combined well. This will take around three minutes.
4. Spoon the mixture into an icing bag, and then you can use it to frost the cupcakes or other desserts.
The serving size of the Mary Berry chocolate buttercream recipe is 24, as you can put this icing on 24 small cupcakes. The calories per serving size of this buttercream are 65. Here is the breakdown of the buttercream:
- Total Fat: 4g
- Saturated Fat: 2.4g
- Cholesterol: 10mg
- Sodium: 43mg
- Total Carbohydrates: 7.8g
- Dietary Fiber: 0.5g
- Total Sugars: 7g
- Protein: 0.3g
Also Read: Mary Berry Chocolate Brownies Recipe
Frequently Asked Questions
Here are all the frequently asked questions about the Mary Berry chocolate buttercream recipe:
What Is The Difference Between Chocolate Buttercream And Ganache?
Frosting is a light and fluffy cream that relies on icing sugar and butter to get an airy feel. On the other hand, Ganache is a much heavier cream as it is not whipped. Besides that, the Ganache also uses chocolate solids to make the cream.
You will also notice that Ganache is compact, and you can put it on several times. So, you can decide whether you would want a thick or thin coating for your cupcakes or desserts.
Can I Use Unsweetened Cocoa Powder?
Yes, you can use unsweetened cocoa powder for the recipe. That is because not everyone likes to have too much sugar in the frosting. Because of this, you can customize the recipe in any way you like.
You can also use a pinch of salt if you want to balance the sweetness of the chocolate in the buttercream. It will help you get well-balanced flavours from your icing.
What Pairs Well With Chocolate Buttercream?
Chocolate buttercream is incredibly versatile, which is why you can pair it with different flavours and desserts. For example, it will go best with chocolate and vanilla cupcakes and desserts. On the other hand, you can also top the chocolate buttercream with seasonal fruits.
Berries will go really well with chocolate buttercream. For example, blueberries, cherries, strawberries, and blackberries will pair well with the Mary Berry chocolate buttercream recipe. In the end, you can decide how you want to consume the buttercream and what you want to pair them with.
Can I Use Cold Chocolate Buttercream On A Warm Cake?
We recommend that you let the chocolate buttercream cool down before you serve it. However, you should not spread the buttercream on a warm cake, as it will lead to a sloppy cake. Be sure to chill the layers of the cake for at least two hours before you put buttercream on it.
On the other hand, the icing should also be at room temperature before you put it on the cake or any other dessert. Doing this will provide you with the best results.
How Long Should I Beat The Chocolate Buttercream?
The secret to making a light and fluffy buttercream is to beat it well. That is because the buttercream frosting should melt on your tongue in no time. We recommend that you beat the chocolate buttercream for three to four minutes for the best results.
It will provide it with an airy and fluffy finish that will not feel too heavy when you ice it on the desserts. Be sure not to beat it for too long, as that can have the opposite effect on the Mary Berry chocolate buttercream recipe, as it can split the frosting.