Sunday, June 23, 2013

Chocolate Buttercream

Yield: Approx. 4 cups; enough to frost double-layer 8"round cake or 24 cupcakes with average sz swirl

  • 2 sticks butter, salted, softened
  • 2T baking cocoa (Hershey's regular, not dark)
  • 4 c. powdered sugar (1 lb.)
  • 1T vanilla extract, clear
  • 1T heavy whipping cream or 2T whole milk

  1. Cream butter in a stand mixer (at least 4 minutes).
  2. Add about 1 c. powdered sugar until smooth.
  3. Add vanilla, mix well.
  4. Add chocolate. 
  5. Add remaining powdered sugar. Mix on med high until smooth and puffy (approx 6 minutes).
  6. Add milk to desired consistency and taste. 

Hot tip: Margarine is not a very good substitute. Lard is a doable substitute for half the butter - the flavor is different and careful if adding coloring.

1 comment:

  1. Hi Julia...1T in your recipe means 1Table spoon is it right?