Hot Chocolate Buttercream

Real Butter Vs Margarine

I often get asked if margarine can replace butter in this condensed milk buttercream recipe. It's not recommended because margarine has a much softer texture and higher water content. This makes the buttercream looser and less stable. When piped, it won't hold its shape well or for long. Butter provides the necessary firmness and structure for a smooth, stable, and creamy hot chocolate buttercream. If you need a firmer consistency, stick with butter for the best results.

How To Use This Hot Chocolate Buttercream

Frost Cupcakes or Cakes: This hot chocolate buttercream spreads easily and pipes beautifully, making it perfect for cupcakes or cakes. It holds its shape well when piped and creates smooth swirls or intricate designs like rosettes. When refrigerated, it will set firm like American buttercream but won't crust over. It stays smooth to the touch and softens to a creamy consistency when brought back to room temperature.

Fill Macarons, Whoopie Pies, or Brownies: Its smooth, chocolatey texture makes it an ideal macaron filling, creating a soft but stable layer between shells. It also works well for sandwiching whoopie pies and adds a rich chocolate flavor to brownies. After refrigeration, it firms up but softens again just like regular buttercream when left out, making it an excellent choice for a hot chocolate buttercream filling.

Use as a Cake Filling or to Crumb Coat Cakes Before Decorating: This hot chocolate buttercream is great for layering between cakes, adding flavor and structure without being overly dense. It also works well as a crumb coat, sealing in crumbs before applying the final frosting layer. When chilled, it sets firm, providing a stable base for decorating, but remains smooth rather than crusting over. Once at room temperature, it softens to a spreadable consistency, making it easy to work with.

Understanding the Ingredients in Hot Chocolate Buttercream

This buttercream is made with just three ingredients, each playing an important role in the texture, stability, and flavor.

1. Unsalted Butter (500g / 1 lb)

• Provides the structure and stability for the buttercream.
• Whipping it creates a light and airy texture.
• Using unsalted butter allows you to control the flavor, while salted butter may alter the taste slightly.

2. Sweetened Condensed Milk (395g / 14 oz)

• Acts as the sweetener, replacing powdered sugar in traditional buttercream.
• Gives the hot chocolate buttercream a smooth, creamy consistency.
• Helps maintain stability while adding a rich, slightly caramelized sweetness.

3. Powdered Hot Chocolate Mix (¾ cup / 75g)

• Adds chocolate flavor without the need for melted chocolate or cocoa powder.
• Any brand or flavor works, allowing for customization (milk chocolate, dark chocolate, or flavored hot chocolate).
• The powdered texture blends easily into the buttercream, enhancing the smoothness without affecting stability.

These three ingredients come together to create a rich, creamy, and pipeable hot chocolate buttercream that sets firm when chilled but remains smooth without crusting over.

How To Make This Buttercream

Whip the Butter: Start by adding softened unsalted butter to a mixing bowl. Beat on medium speed for 1-2 minutes until the butter becomes pale and fluffy. This step is key to creating a light, airy buttercream. If using a hand mixer, it may take a little longer since stand mixers incorporate air more efficiently.

Add Sweetened Condensed Milk: Pour in the full can of sweetened condensed milk and mix on medium speed for another 1-2 minutes until smooth. Scrape down the sides and bottom of the bowl to ensure everything blends evenly. The buttercream may seem thin at this stage, but it will thicken as mixing continues.

Add the Hot Chocolate Powder: Add the powdered hot chocolate mix and start mixing on low speed to prevent a cocoa cloud. Gradually increase to medium speed and mix for 1-2 minutes until the chocolate is fully incorporated. This step ensures the buttercream has an even chocolate flavor without any lumps.

Smooth the Buttercream: Use a silicone spatula to mix the buttercream for about a minute, helping release any large air bubbles for a smoother texture. Alternatively, mix on the lowest speed of a stand mixer for a few seconds to achieve the same result. This final step makes the buttercream easier to pipe and spread.

Once finished, the hot chocolate buttercream is ready to use. It will firm up when refrigerated like American buttercream but won't crust over. When brought back to room temperature, it softens to a creamy, spreadable consistency.

My Top Tips for Hot Chocolate Buttercream

• Use Room Temperature Butter: Softened butter blends more smoothly, preventing lumps in the buttercream. Cold butter won't whip properly, and melted butter will make the buttercream too soft.
• Whip the Butter Long Enough: Beating the butter until pale and fluffy creates a light texture. If the butter isn't whipped properly before adding condensed milk, the buttercream may turn out too dense.
• Add Hot Chocolate Powder Slowly: Mix on low speed first to prevent a cloud of cocoa powder from flying everywhere. Once incorporated, increase to medium speed for a smooth consistency.
• Sift the Hot Chocolate Powder (If Needed): Some brands contain granules or marshmallows that may not dissolve completely. Sifting ensures a smoother buttercream.
• Scrape the Bowl Frequently: Scraping the sides and bottom of the bowl helps prevent streaks of unincorporated butter or chocolate powder. This ensures even mixing.
• Smooth the Buttercream for a Better Texture: Mixing with a silicone spatula at the end helps remove large air bubbles, making the buttercream easier to spread and pipe. Mixing on the lowest speed of a stand mixer for a few seconds achieves the same result.
• Chill for a Firmer Buttercream: When refrigerated, this buttercream sets firm like American buttercream but doesn't crust over. It stays smooth to the touch and softens back to a creamy consistency when brought to room temperature.
• Adjust Consistency If Needed: If the hot chocolate buttercream is too soft, chill it for 10-15 minutes, then rewhip. If too firm, let it sit at room temperature before mixing again.
• Store Properly for Best Results: Refrigerate in an airtight container for up to one week or freeze for up to two months. Always bring back to room temperature and rewhip before using.

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