Skip to content
German Pastry Chef, home

Basic Recipes

Kinder Chocolate Buttercream

by Diana

Swirls of light brown Kinder chocolate buttercream piped on cupcakes

4.8 (48)out of 5, 48 ratings

Go to recipePrint
Prep
15 min
Bake
30 min
Total
45 min
Makes
1 makes enough to fill and frost one 8-inch (20 cm) cake

This cream started out as a Swiss meringue buttercream. After lots of testing and tinkering, it turned into my secret weapon for kids' birthday cakes and cupcakes. Simple, but a real showstopper. You're about to get to know my absolute favorite, secret, from-the-heart recipe, and I hope it brings you as much joy as it brings me! I've never shared it with anyone before.

Ingredients

Makes 1 makes enough to fill and frost one 8-inch (20 cm) cake

  • 1 cup200 ggranulated sugar
  • 4egg whites
  • 2 sticks plus 5 tbsp300 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 10 ½ oz300 gKinder chocolate barsA milk chocolate bar with a milky filling, about 21 g each. In the US use Kinder Chocolate bars, weighed (the small ones are about 12.5 g, so use more); in the UK, Kinder Chocolate Maxi bars, or regular Kinder bars weighed.
  • 2 to 3 tbspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).

Method

  1. Warm 1 cup (200 g) sugar with 4 egg whites over a water bath to about 149°F (65°C). If you don't have a thermometer, you can also tell by feel when the mixture is ready: rub a little between your thumb and index finger, and if you can no longer feel any sugar crystals, it is warm enough.
  2. Now whip the mixture until it is cool again: pour it into a cold bowl and beat it with a mixer, slowly at first, until it reaches room temperature.
  3. Meanwhile, you can melt the Kinder chocolate bars over the water bath. The chocolate also needs to cool back down to room temperature.
  4. Now whip the egg white mixture until it is white and thick.
  5. Now add the butter (room temperature) to the egg white mixture in small pieces while you keep whipping.
  6. I always do this on the second-highest speed of my stand mixer.
  7. Then keep whipping until the mixture is fluffy.
  8. If you think the mixture has curdled or looks grainy, no problem, just keep whipping. It takes its time.
  9. Little tip: Sometimes the butter was still a bit too cold after all. Maybe I'm imagining it, but a pair of warm hands on the bowl works little wonders.
  10. As soon as the cream is whipped and stable, pour in the melted Kinder chocolate and stir it in, then sift the cocoa powder over the mixture (no Nesquik, so no hot cocoa mix) and stir it in as well.
  11. DONE!

  12. Pipe it onto cupcakes or use it to fill your cake, whatever you like. The cream holds up under fondant, so you can also use it to frost the cake. Not recommended for white cakes.

  13. Great for a naked cake with light sponge layers.
  14. Also a dream as a filling for homemade chocolates.