This quick and easy to whip up chocolate fudge buttercream tastes delicious and works perfectly with chocolate macaron shells And this easy-to-follow recipe with step-by-step instructions will guide you in making it. This shelf stable chocolate fudge buttercream also makes an excellent cake filling or cupcake topping.
A Macaron filling that is Quick and Easy to Make
The process of making macarons can be quite lengthy so having a quick and easy filling recipe up your sleeve can be a life saver! I make this buttercream filling while my macarons are in the oven or when they are cooling, but it would work just as well to make it in advance and store it in the fridge it until you are ready to use it. Just remember to take it out of the fridge early to give the butter cream enough time to soften to piping consistency. If you have more time you could combine it with some soft salted caramel and make chocolate fudge & caramel macarons – yum!.
Production!
If you are making a large batch of macarons for an event or an order it’s very safe to double or triple this recipe. The consistency is great for either a large round piping nozzle for super quick filling, or a star shaped nozzle could be used to add interest and visual texture macarons:
Macaron Resting time
24-48 hours or more
This buttercream filling is not going to add too much moisture to macarons so it will take up to 48 hours in the fridge for the macarons to mature and reach the perfect texture. The good news is they will also last really well in the fridge without going too soft too quickly.
Use good quality cocoa powder
I used a dark cocoa that has a nice flavour and as the cocoa is the star of the show in this recipe the flavour of the cocoa is very important!
Finished Macarons with Chocolate Fudge Buttercream
Here is a photo of some finished macarons that I filled with this chocolate fudge buttercream. I used a home made heart shaped template which you can download for free using the link at the bottom of this post which includes my favourite recipe for chocolate macarons
Step-by-Step Instructions to make Chocolate Fudge Buttercream Macaron Filling
Step 1 – Beat the Butter
Put 100g butter into a large mixing bowl and beat using a stand or hand mixture on a medium to high setting for 3-5 minutes. The butter will lighten in colour and texture as shown in the images below
Step 2 – Add Ingredients
Sift into the butter – 30g cocoa powder, 1/4 tsp salt and 215g icing sugar (powdered sugar) and pulse the mixer until the icing sugar and cocoa are combined with the butter. Then add in 1 tsp vanilla extract and 2tbsp double cream (heavy cream) and turn the whisk up to medium high and whisk for around 2 minutes.
Step 3 – Add cream to Achieve Desired Consistency
If the buttercream is not yet at the correct consistency for piping, add in another tbsp of cream and whisk for another minute. The image below shows the consistency that I like buttercream for macarons to be – see the little points on the whisk … that’s what I look for!
Chocolate Fudge Buttercream Shelf Stable Macaron Filling
Equipment
- Large mixing bowl
- Electric Whisk Stand or hand held
- Silicone spatula
- Measuring Scales
- Sieve
Ingredients
- 100 g Unsalted Butter
- 215 g Icing Sugar (Powdered Sugar)
- 30 g Dark Cocoa Powder
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 2-4 tbsp Double Cream (Heavy Whipping Cream)
Instructions
- Put 100g butter into a large mixing bowlBeat using a stand or hand mixture on a medium to high setting for 3-5 minutes. Watch for the butter lightening in colour and texture
- Sift into the butter – 30g cocoa powder, 1/4 tsp salt and 215g icing sugar. Combine, then add 1 tsp vanilla extract and 2tbsp double cream (heavy cream) Turn the whisk up to medium high and whisk for around 2 minutes.
- Add extra tbsps of cream and whisk for a minute between additions until you get to the right consistency for piping.
Frequently Asked Questions
You can make delicious chocolate buttercream using chocolate ganache or melted chocolate, however, it won’t taste like this chocolate fudge buttercream. Hopefully I’ll share more chocolate buttercream recipes soon and be able to link to them here!
Left overs could be used to top muffins or cupcakes or you could melt it down and use it as an ice cream or yoghurt topping.
I haven’t tried it yet myself, but I believe you can store it in an airtight container in the freezer for up to 3 months. It will also last for up to two weeks in an airtight container in the fridge.