Chocolate Hot Water buttercream takes my original no grit method and folds in real melted chocolate for a rich, deep flavor. Dissolving the powdered sugar in hot water first removes any graininess, giving you a silky, stable buttercream that pipes beautifully and holds its shape on cakes and cupcakes. I've updated this post with a refreshed recipe, new photos, and a new video to match.
SUMMARISE AND SAVE THIS RECIPE
TL;DR (Quick-Answer Box)
- What it is: A half batch of my current Hot Water Buttercream recipe, built on the no grit method I first developed 10 years ago, with real melted chocolate mixed in for a silky, deep chocolate frosting.
- Why you'll love it: No grainy sugar, no eggs, no syrup to boil. It's less sweet than standard American buttercream, holds its shape for piping, and comes together in under an hour.
- How to make it: Dissolve powdered sugar, hot water, and vanilla, strain, and let it hydrate for 10 minutes. Melt the chocolate and set it aside to cool. Whip the butter until pale and fluffy, mix in the sugar mixture in two additions, beat until silky, then mix in the cooled melted chocolate.
Why This Recipe Works
- No grit, ever. Dissolving the powdered sugar in hot water before it goes anywhere near the butter means there's nothing gritty left to feel on your tongue.
- Real melted chocolate, not cocoa powder, for a deeper, richer chocolate flavor and a smoother finish.
- Less sweet than standard American buttercream, so the chocolate flavor comes through instead of being drowned out by sugar.
- Stable enough to pipe swirls, rope borders, and hold its shape on a cake at room temperature.
- Comes together with a stand mixer and basic pantry staples, no candy thermometer, no boiling syrup, no eggs.
- A texture people compare to Swiss meringue buttercream, without the extra steps.
A Note on the Name
I first developed this technique back in 2016, dissolving powdered sugar into hot water to solve the grainy buttercream problem for good. It's since picked up other names online, but it started right here. For the full story and my original recipe, see my Hot Water Buttercream post.
Ingredients Used
- Unsalted butter: the base of the buttercream. Unsalted so you control the salt, and always use real butter, not margarine, which turns out softer and less stable.
- Powdered sugar: dissolved into the hot water rather than beaten in dry, which is what eliminates the grit entirely.
- Hot water: dissolves the sugar completely before it goes anywhere near the butter. The extra water in this recipe (compared to a straight half batch) compensates for the melted chocolate firming the buttercream once chilled.
- Vanilla extract: rounds out the flavor. Adjust to taste.
- Dark, milk, or white chocolate: melted and cooled before folding in, for real chocolate flavor rather than the muddier taste cocoa powder can give. I used dark chocolate.
How to Make Chocolate Hot Water Buttercream
Start by whisking the powdered sugar, hot water, and vanilla together in a heatproof bowl or jug until smooth. Strain it through a fine sieve to catch any stubborn sugar lumps, this step is optional, but it's cheap insurance against grit. Let the mixture stand for at least 10 minutes so the sugar crystals fully hydrate and dissolve.
While that's resting, beat the butter on medium-high for 10-15 minutes, until it's pale and fluffy. Don't rush this step, the extra few minutes past 10 make a real difference in how light the color turns out.
While the butter mixes, melt the chocolate in the microwave in 30-second bursts, stirring between each so it doesn't scorch. Set it aside to cool to room temperature, it'll have plenty of time while the rest of the recipe comes together.
Give the sugar mixture a final stir to break down any crust that's formed on top, then, with the mixer running on low, slowly stream in half of it. Mix for a minute to combine, it'll look curdled at this point, that's completely normal. Stream in the rest and mix until combined.
Turn the mixer up to medium and keep beating, 15 minutes or longer. This is where the buttercream turns silky, the longer you mix, the smoother it gets, and it gives any last bit of sugar a chance to fully dissolve.
Finally, add the cooled melted chocolate and mix for another 5 minutes, until it's completely incorporated. Make sure the chocolate isn't still warm when it goes in, hot chocolate will melt the butter and split the buttercream.
Pro Tips & Troubleshooting
- Let the melted chocolate cool to room temperature before adding it, if it's still warm it can melt the butter and split the buttercream.
- Don't skip the full 15+ minutes of beating after the sugar mixture goes in, the extra time is what makes the buttercream turn silky rather than just smooth.
- Melt the chocolate in 30-second bursts in the microwave and stir between each, going too fast risks burning it.
- Give the sugar mixture a final stir before adding it, it crusts over while it sits and needs breaking down.
- Straining the sugar mixture is optional but worth doing if you want to guarantee no grit, even the tiniest undissolved lump will be strained out.
How to Use Chocolate Buttercream
This buttercream holds its shape well, so it's a good fit for piped swirls, rope borders, and full cake coverage. Spread it between cake layers, pipe it onto cupcakes, or use it to sandwich cookies together. It also works well as a dip for fruit or a filling for chocolate cake, the flavor is rich enough to stand on its own without needing anything else on the plate.
Storage & Serving
Store in an airtight container in the refrigerator for up to a week, or freeze for up to two months. It will harden in the fridge but stays smooth to the touch rather than crusting over. Bring it back to room temperature and re-whip briefly before using.
Scaling This Recipe
This is a half batch of my hot water buttercream method, sized down and built specifically around the melted chocolate. The butter and sugar are an exact half of the full 1kg batch in my Hot Water Buttercream recipe, 500g each instead of 1kg. The water and vanilla aren't a straight half, though, there's slightly more water here than an exact half would call for, because the melted chocolate firms the buttercream up once it's chilled, and the extra liquid balances that out.
To scale this up to a full batch, double the butter, sugar, water, and vanilla, and increase the chocolate to 360g. The same principle works in my Coffee Hot Water Buttercream, which uses a full batch, so it's a good place to see the scaling in action at the larger size.
Variations & Substitutions
- Chocolate type: dark, milk, or white chocolate all work here. Dark gives the most intense chocolate flavor, milk is sweeter and milder, and white will shift the buttercream to a much sweeter, lighter result, adjust to your taste.
- Coffee twist: if you love the flavor of coffee with chocolate, my Mocha Buttercream uses this same no grit technique with both espresso and cocoa.
- Salt: a small pinch of salt mixed into the sugar mixture can help balance the sweetness if you're using milk or white chocolate.
Chocolate Hot Water Buttercream Questions, Answered
Yes. Mix about 2 tablespoons of hot water into 35g cocoa powder to form a paste first, this blooms the cocoa and releases more flavor. Add the paste to the buttercream along with the melted chocolate and mix well.
Yes, you can increase the chocolate by up to 50% more if you want a more intense flavor. Just be aware more chocolate will also firm the buttercream up further once chilled.
This happens when the sugar mixture is added too quickly. Keep the mixer on low and stream it in slowly, it will come back together. If it doesn't, chill the bowl for 10 minutes and re-whip.
Your butter or kitchen was likely too warm. Chill the buttercream for 10-15 minutes, then re-whip.
Yes. Store it in the fridge for up to a week or freeze it for up to two months. Bring it to room temperature and re-whip before using.
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Chocolate Hot Water Buttercream (Silky, No-Grit Method)
INGREDIENTS
- 500 g (2ยผ cups) butter unsalted and softened
- 500 g (4 cups) powdered sugar or icing sugar or icing mixture
- ยฝ cup (ยฝ cup) water hot from the kettle
- 2 teaspoon (2 teaspoon) vanilla more or less to taste
- 180 g (1 cup) chocolate dark, milk or white
INSTRUCTIONS
- In a heatproof bowl or jug, whisk together the powdered sugar, hot water, and vanilla until smooth.
- Strain the mixture through a fine sieve into a clean bowl or jug (optional but recommended, this catches any undissolved sugar lumps for an even smoother result). Let stand for at least 10 minutes to allow the sugar crystals to fully hydrate and dissolve. A crust may form on top, give it a good stir to break it down before using.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium-high for 10-15 minutes, until pale and fluffy. The extra few minutes past 10 make a noticeable difference in lightening the color. A hand mixer can also be used.
- While the butter is mixing, melt the chocolate in the microwave in 30-second increments, stirring between each, don't go too aggressively or it will burn. Set aside to cool to room temperature, this gives it time to cool while you continue with the recipe.
- Give the sugar mixture a final stir to break down any crust that has formed.
- With the mixer running on low, slowly stream in half the sugar mixture. Mix for 1 minute to combine, it will look curdled at this stage, this is normal.
- Slowly stream in the remaining sugar mixture and mix until combined.
- Continue beating on medium for 15 minutes or longer. The longer you mix, the silkier the result, and it gives the sugar another chance to fully dissolve.
- Add the cooled, melted chocolate to the buttercream and mix for a further 5 minutes, until fully incorporated and smooth. Make sure the chocolate has cooled to at least room temperature before adding, hot chocolate will melt the butter and split the buttercream.
NOTES
- This is a half batch of my hot water buttercream pillar recipe with melted chocolate added, a good example of how the base method scales.
- The extra hot water compensates for the melted chocolate firming the buttercream once chilled.
- Always let the chocolate cool to room temperature before adding, hot chocolate will melt the butter and split the buttercream.
- This recipe card was updated August 2026 with a refreshed recipe and new photos.
Maria says
Love it! No more powdered sugar clouds or gritty buttercream.
ะกะฐะนั says
Very useful information presented in a clear, engaging way.
Nive says
Great recipe! Tried your NO GRIT Buttercream and it came out super tasty and stable! If the sugar can be doubled, does water quantity remains the same? If no, kindly let me know the measurements for the same! TIA
Fay says
Thanks, Nive! So glad you loved the NO GRIT Buttercream. If doubling the sugar, keep the 80 ml (โ cup) water and add about ยฝ tablespoon extra. Check consistency and add a tiny splash more only if needed. Donโt add too much or the buttercream may turn too soft.
Nive says
Love this recipe! It was so good! However my family wanted more chocolate taste. Can we increase the chocolate quantity? If yes, kindly let us know the measurements for the same!
Fay says
Hi Nive! I am so please they liked it! Yes, you can increase by 50% or more if you like! ๐
Mrs Grunewald says
Could you add some cocoa powder aswell as melted chocolate to make it more chocolatey?? And if so would you still say around 35g and a tablespoon or more water or milk (whichever you choose to use )
Fay says
Yes you can. First, add about 2 tablespoons of hot water (more if needed) to the cocoa powder and stir well to form, a paste. The hot water will bloom the cocoa powder and release more flavor. You can then add the paste to the buttercream and mix well.
Mrs Grunewald says
How much is 1/2 cup of melted chocolate in grams please and is it the same for white chocolate or do you need more as the cocoa solids are less sweet in white chocolate
Kind regards
Fay says
Hi Heidi, 1/2 cup of melted chocolate is approximately 85โ90 grams. White chocolate is very similar in weight, so you can use the same amount as a good guide.
Also, approximating is completely fine in frosting recipes. A few grams either way will not make a noticeable difference to the final result. White chocolate is sweeter and has less cocoa solids, but it should still work well in this buttercream.