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Six large, swirled cupcakes with chocolate and vanilla frosting sit in a vintage muffin tin on a textured fabric background. The frosting is piped in a rose pattern, creating a striking marbled effect.
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Ombre Chocolate Buttercream

White, milk and dark chocolate buttercream swirled together.

Ingredients

  • 3 sticks butter
  • 2 tsp pure vanilla extract
  • ½ teaspoon sea salt
  • 1 ½ cups organic powdered sugar sifted
  • 6 oz chopped white chocolate melted and cooled
  • 6 oz chopped milk chocolate melted and cooled
  • 6 oz dark chocolate 70%, melted and cooled
  • 2 tablespoons powdered sugar sifted
  • 1 tablespoon dutch process cocoa

Instructions

  • Beat butter until light and fluffy - about 5 minutes.
  • Add vanilla and sea salt, beat for 1 minute.
  • Add powdered sugar and beat to combine.
  • Weigh your mix and separate equally into three bowls.
  • Melt the white chocolate. Once fully melted, pour into a bowl to cool.
  • Melt your milk chocolate in the same bowl, no need to wash it. Pour into another bowl to cool.
  • Once the white chocolate is cool, add it to one of the bowls with the buttercream. Repeat steps with the milk chocolate and the dark chocolate.
  • To the bowl with the dark chocolate, add the sugar and cocoa.
  • Onto a piece of plastic wrap, spread each buttercream in lines next to each other.
  • Roll the plastic wrap and press to seal. Place in piping bag and decorate as you like.