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
