Hot Chocolate Buttercream Frosting

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This Hot Chocolate Buttercream is smooth, rich, and made with just three simple ingredients. You don’t need powdered sugar, and it whips up in minutes.

Prep Time 5

Cook Time 5

Total Time 10

Servings Cups

Calories 1146kcal

Author Fay

EQUIPMENT

INGREDIENTS

500 g (1 lb) butter unsalted and softened
395 g (14 oz) sweetened condensed milk
75 g (¾ cups) powdered hot chocolate mix any brand or flavor

INSTRUCTIONS

Add softened butter to a mixing bowl. Mix on medium speed for 1–2 minutes until light and fluffy. If using a hand mixer, it may take longer.
Add the full can of sweetened condensed milk. Mix on medium speed for 1–2 minutes until fully blended and smooth. Scrape down the sides and base of the bowl.
Add the hot chocolate mix. Start on the lowest speed to prevent a cloud of cocoa powder. Increase to medium and mix for another 1–2 minutes until the buttercream is well combined and silky. The longer you mix, the less grainy it will be.
Use a silicone spatula to mix for a minute to release large air bubbles and smooth out the buttercream. Alternatively, mix on the lowest mixer speed for a minute.

NOTES

Use room temperature butter for the smoothest texture. Cold butter won't blend properly.
Mix the butter long enough before adding condensed milk to create a light and fluffy base.
Sift the hot chocolate mix if it contains large granules for a smoother consistency.
If the buttercream becomes too soft, refrigerate for 10–15 minutes, then mix again.
If it becomes grainy, continue mixing on medium speed until smooth.
This buttercream is best used at room temperature for easy piping and spreading.

NUTRITION