Ruby Chocolate Buttercream Recipe

Ruby chocolate buttercream recipe by sugar and sparrow

I’ve been curious about ruby chocolate for awhile now, mostly because of its gorgeous, all-natural mauve coloring. So when I saw these Chocolove Ruby Cacao bars at my local New Season’s, I almost squealed! I thought it was a super rare find but it turns out you can find ruby chocolate bars at most grocery stores now, especially around Valentine’s Day. It’s the latest chocolate confection since the invention of white chocolate, only it’s made from the ruby cocoa bean with no added flavoring or food coloring. 

Chocolove Ruby Cacao Bar

I was totally (pleasantly!) surprised at the all-natural flavor of this Ruby Cacao bar – it tastes mostly like raspberry with a hint of chocolate. It’s a total pleasure to eat, not too sweet or bitter at all, but a perfect balance of fruit and chocolate flavor. I knew I had to try making it into a buttercream because I imagined it would pair perfectly with my favorite chocolate cake (spoiler alert: it is a match made in heaven). Plus I had to find out what color the buttercream would end up! 

Ruby Chocolate recipes

To make this ruby chocolate buttercream, I used the method as my white chocolate buttercream recipe: melt the chocolate, cool it to room temp, and add it after creating the butter/powdered sugar mixture. You’ll notice that this buttercream doesn’t have a lot of powdered sugar in it, but trust me. There’s some sort of magic that happens after you add the melted chocolate and whip it all together. It ends up making more buttercream than you would expect (about 3 cups), frosts and pipes like a dream, and has such incredible flavor! A must try if you’re ready to experiment with a new kind of chocolate.

melted Ruby Chocolate
Ruby Chocolate frosting Recipe

You’re probably wondering why the color of this chocolate is pink, since cacao beans are typically brown. If you Google image search ruby cacao beans, they’re actually a bit more ruby in color (hence the name), and the resulting chocolate gets even more of a pink hue after the beans have been processed in a specific way. It’s wild, and I’m a fan.

Ruby Chocolate buttercream recipe
Ruby chocolate buttercream recipe by sugar and sparrow
5 from 1 vote

Ruby Chocolate Buttercream

A silky smooth ruby chocolate buttercream with natural notes of berry and chocolate and all natural color. Perfect for piping cupcakes or frosting a smooth cake finish. Makes enough to frost 18 cupcakes, or fill/frost a 3 layer 4-inch cake.

Prep Time 15 minutes
Servings 3 Cups


  • 6 oz (170g) ruby chocolate, chopped into small bits
  • 1 Cup (226g) unsalted butter, room temperature
  • 1 1/2 Cups (180g) powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 Cup (60ml) heavy whipping cream, room temperature
  • 1/4 tsp kosher salt


  1. Add the ruby chocolate into a glass bowl and microwave for 30 seconds. Stir, then microwave for another 30 seconds. Stir until all the ruby chocolate is melted and there are no lumps. Alternatively, you can melt the ruby chocolate using a double boiler. Set aside to cool slightly.

  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted ruby chocolate a few stirs and make sure it’s not hot enough to melt the butter (if it is still too hot, wait a few minutes before adding!), then add it in. Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla, heavy whipping cream, and salt and beat for another minute on medium.

Recipe Notes

Make Ahead Tip: This buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.

Did you make this recipe? I want to know how it went! Let me know in the comments below or tag me on Instagram so I can see what you’re caking. I love to see your creations!


  1. Do you think this recipe would go well with other cake flavors besides chocolate? I am not sure what else I could pair it with!

  2. 5 stars
    I had been curious about how to use ruby chocolate as a frosting, and this appeared in my Google search. Right after I made it, I found the taste too buttery. But after being in the fridge overnight, the taste is perfect and not too sweet. I am not a fan of food dyes and wanted to make a natural pink frosting. I know I could have used beet powder, strawberries, etc, but I wanted to try it with ruby chocolate. I used it as a topping for angel food cupcakes. This recipe was easy and delicious. Thank you for posting!

    • So happy to hear you love this recipe, Kerri! I am a huge fan of natural food colorings as well! If you haven’t already, you should try some buttercream recipes with freeze dried fruit – not only are the colors amazing, but the flavors are out of this world. Here is a Freeze Dried Raspberry Buttercream Recipe I wrote up in case you’re interested, and you can sub in an equal amount of any freeze dried fruit to change the flavor/color:

  3. Hi Whitney!
    I am lactose intolerant – is there another ingredient I could use to substitute the heavy whipping cream?

    • Hi Paulina! I’ve never tried that before, but I don’t think it would work as condensed milk is a liquid and the powdered sugar is a solid (and necessary to give this recipe structure).

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