American-Style Chocolate Buttercream

Ingredients

• 4 ounces heavy cream, straight from the fridge
• 4 ounces finely chopped dark chocolate, around 72%
• 12 ounces unsalted butter, softened to about 65°F
• 9 ounces organic powdered sugar, preferably tapioca-based, such as Wholesome
• 3 ounces high-fat Dutch cocoa powder
• 2 teaspoons vanilla extract, plus more to taste
• 3/4 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use about half as much by volume or the same weight
• 3/4 teaspoon instant espresso powder, plus more to taste

Directions

1. Warm the cream in a small saucepan until it reaches a gentle simmer. Take the pan off the burner, add the chopped chocolate, and whisk until the mixture is completely smooth. Leave it to cool to about 75 degrees F (24 degrees C). You can simply wait while it cools in the pan, or pour the ganache into a wide, shallow container so it chills faster; with that quicker approach, plan on about 30 minutes.
2. Add the butter to the bowl of a stand mixer. Sift the powdered sugar and Dutch cocoa over it, which keeps little pockets of sugar or cocoa from sneaking into the finished frosting. Attach the paddle and mix on low speed until the dry ingredients have disappeared into the butter.
3. Mix in the vanilla, salt, and espresso powder. Turn the mixer to medium and beat until the frosting looks smooth and creamy, stopping as needed to scrape down both the bowl and the beater. Expect this to take about 6 minutes, though your mixer’s strength and the ingredient temperatures will nudge that timing a bit.
4. Turn the mixer down to medium-low and pour in the ganache. When it has blended in completely, stop and scrape the bowl and beater with a spatula, then mix again for a few seconds so the buttercream is even throughout. A longer mixing time will make the frosting fluffier, lighter in color, and higher in volume; less mixing leaves it darker, denser, and lower-yielding. Adjust the flavor now with more salt, vanilla, or instant espresso powder if you like.
5. Use the buttercream immediately, or spoon it into a large zipper-lock bag, squeeze out the air, and close it well. Store it in the refrigerator for up to 2 weeks, or tuck it in the freezer for up to several months. With extended freezer storage, the concern is picking up odors rather than spoilage. Before using, bring the buttercream to about 72 degrees F (22 degrees C) and whip it again; use the troubleshooting guidance below if the texture needs help.
6. Troubleshooting: frosting that is too cold can look stiff, greasy, or broken. Melt 1/4 cup of it until fluid, add it back to the bowl, and whip again. If it is too warm, it may turn soft, loose, or runny; chill the bowl of frosting for 10 minutes, then re-whip. Finding the sweet spot for temperature and texture can take a little patience, but it becomes more intuitive with practice.