Monday, January 23, 2012

Chocolate Buttercream

If you remember my Vanilla Buttercream, this is just a derivitive of that. I am not typically a full on chocolate person, but this frosting I ate by the spoonful :)

Chocolate Buttercream

  • 1 c butter, room temperature
  • 3 c powdered sugar
  • 1/2 c cocoa powder
  • 2 tsp pure vanilla extract ( or 2 teaspoons vanilla bean paste (add more to taste)
  • 2 Tbsp milk (use more if it isn't getting as fluffy as you'd like, adding slowly 1 Tbsp at a time)
  • Directions:
    1. Mix together sugar and butter until they are blended and creamy. Add Cocoa Powder.
    2. Add vanilla extract and milk and continue to beat for another minute.
    3. If desired, add more milk if the frosting isn't as fluffly as you'd like
    Additional Notes:
    **If you want a stiffer frosting that will hold its shape a little better when warm, substitue 1/4 c of the butter with 1/4 c of trans fat-free vegetable shortening.

    Serves: about 2 cups, will frost 12 cupcakes or a 9x13 pan of brownies.

    Freezer: store in the fridge 2-3 weeks or freezer up to 3 months. To use, bring to room temperature and re-whip prior to applying to cake or cupcake

    Nutrition: 263 calories per serving (when divided into 12 servings)

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