Why You’ll Love This Recipe
- Unique flavor twist: Combines red velvet and chocolate for a delightful flavor profile.
- Versatile: Ideal for frosting cakes, cupcakes, or even cookies.
- Easy to make: Requires simple steps and basic ingredients.
- Eye-catching: Its vibrant red color and chocolate chip garnishes make it visually stunning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup red velvet cake mix (heat-treated for safety)
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips (plus extra for garnish)
- Red gel food coloring (optional, for a deeper red hue)
Directions
- Beat the Butter
In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy. - Add the Red Velvet Cake Mix & Sugar
Gradually add the powdered sugar and heat-treated red velvet cake mix, about 1 cup at a time. Mix on low speed until combined, scraping down the bowl as needed. - Add the Cream & Vanilla
Pour in the heavy cream and vanilla extract. Beat on high speed for 2-3 minutes until the buttercream is light and fluffy. If desired, add a few drops of red gel food coloring for a richer hue, mixing until evenly incorporated. - Fold in the Chocolate Chips
Gently fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed throughout the buttercream. - Frost & Decorate
Use the buttercream to frost cakes, cupcakes, or cookies. Garnish with extra mini chocolate chips for a delightful finishing touch. - Serve & Enjoy
Spread or pipe onto your favorite treats and enjoy the rich, creamy, and chocolatey goodness!
Servings and Timing
- Servings: Makes enough to frost approximately 12-16 cupcakes or a single 9-inch cake.
- Prep Time: 15 minutes
Variations
- White Chocolate Chips: Swap mini chocolate chips with mini white chocolate chips for a unique flavor combination.
- Mint Twist: Add a drop of mint extract for a festive red velvet mint buttercream.
- Dairy-Free: Use vegan butter and a non-dairy cream substitute for a plant-based version.
- Extra Crunch: Mix in crushed pecans or walnuts for added texture.
Storage/Reheating
- Storage: Store the buttercream in an airtight container in the refrigerator for up to 5 days.
- Reheating: Bring to room temperature and re-whip with a hand or stand mixer before using.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and re-whip before using.
FAQs
1. Can I use a boxed red velvet cake mix directly?
No, the cake mix should be heat-treated for safety to eliminate any bacteria in the raw flour.
2. How do I heat-treat the red velvet cake mix?
Spread the cake mix on a baking sheet and bake at 350°F for 5 minutes. Let it cool completely before use.
3. Can I use regular chocolate chips instead of mini?
Yes, but mini chocolate chips distribute more evenly in the buttercream.
4. How can I make this frosting less sweet?
Reduce the powdered sugar by 1/2 cup and adjust the consistency with more heavy cream.
5. Is gel food coloring necessary?
No, it’s optional. However, gel coloring provides a deeper and more vibrant red compared to liquid food coloring.
6. Can I make this buttercream ahead of time?
Yes, prepare it up to 2 days in advance and store it in the refrigerator. Let it come to room temperature before using.
7. What piping tip works best with this buttercream?
A large open star tip or a round tip works beautifully with this creamy buttercream.
8. Can I add cocoa powder for a stronger chocolate flavor?
Yes, you can add 1-2 tablespoons of unsweetened cocoa powder for a richer chocolate taste.
9. How do I avoid overmixing the buttercream?
Mix only until the ingredients are fully incorporated and light and fluffy to prevent overmixing.
10. Can I use salted butter instead of unsalted?
Yes, but reduce or omit any additional salt in the recipe to balance the flavors.
Conclusion
Chocolate Chip Red Velvet Buttercream is the perfect blend of rich flavor, creamy texture, and a delightful touch of chocolate. Whether you’re topping a birthday cake or adding flair to everyday cupcakes, this recipe is a crowd-pleaser that will leave everyone wanting more. Try it today and elevate your baking to new heights!
Chocolate Chip Red Velvet Buttercream
- Total Time: 15 minutes
- Yield: 12-16 cupcakes or one 9-inch cake
- Diet: Vegetarian
Description
Indulge in the luxurious blend of red velvet and chocolate with this Chocolate Chip Red Velvet Buttercream recipe. Perfect for cakes, cupcakes, or cookies, this vibrant frosting combines rich flavor, creamy texture, and delightful bursts of chocolate chips for a crowd-pleasing treat
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup red velvet cake mix (heat-treated for safety)
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips (plus extra for garnish)
- Red gel food coloring (optional, for deeper color)
Instructions
- Beat the Butter: In a large bowl, beat the softened butter on medium speed until smooth and creamy.
- Add Red Velvet Cake Mix & Sugar: Gradually mix in powdered sugar and heat-treated red velvet cake mix, 1 cup at a time, on low speed. Scrape down the sides as needed.
- Incorporate Cream & Vanilla: Pour in heavy cream and vanilla extract. Beat on high speed for 2-3 minutes until fluffy. Add gel food coloring if desired.
- Fold in Chocolate Chips: Gently fold mini chocolate chips into the buttercream with a spatula.
- Frost & Garnish: Use the buttercream to frost cakes, cupcakes, or cookies. Garnish with extra mini chocolate chips.
Notes
- For heat-treating cake mix, bake at 350°F for 5 minutes and let it cool completely.
- Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.
- To freeze, store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and re-whip before use.
- Prep Time: 15 minutes
- Category: Dessert, Frosting
- Method: No-Bake
- Cuisine: American
