Receta Perfect Chocolate Buttercream Frosting Recipe
The perfect chocolate buttercream recipe, how to make the perfect chocolate buttercream.
Chocolate buttercream frosting (icing) recipe; yes the secret is out (I can never keep secrets for long) and I cant wait to share my perfect chocolate buttercream frosting recipe with you. When it comes to topping cakes, cupcakes...this chocolate buttercream frosting (icing) comes together quickly, so easy!!
This buttercream can be made without a kitchen aid, you just need your hand held blender!! Yes, I am talking about how easily you can make the BEST buttercream frosting/icing at home...soft, glossy, spreadable, and utterly chocolately!
And no need for any expensive chocolates to melt...just pure cocoa powder is the secret to this recipe.
No need to buy store bought chocolate buttercream, I hate those artificial ones, why bother with them when you can make with real butter, cocoa, and cream at home.
How to make the perfect chocolate buttercream recipe, step by step picture tutorial.
Refer notes for tips :)
In a dry grinder, add in sugar, instant coffee, cocoa powder, and cornflour; grind it to a fine powder. Keep it aside. In a large bowl. Cream butter with a handheld beater until light and fluffy.
Add in the powdered sugar - cocoa mix. Lightly mix it, pls be aware that if you run the handheld beater at high speed the there will be flour dust around you and it can be really messy (you can also cover half of the bowl with a towel and run the beater). What I usually do is, I just mix it with the beater without the power and once everything is mixed lightly add in the vanilla extract and again mix lightly. When it is all wet it is safe to run the beater :)
Now comes the star of this recipe, the secret ingredient (refer notes), scoop out the chilled cream into the cocoa mix.
Because of refrigeration the cream floats to the top (you will find some watery whey at the bottom of the packet) but if you are using full fat/whipping cream just make sure you use chilled cream and add into the cocoa mix.
Blend everything together, scraping the sides.
Blend till light and fluffy or until soft peaks appear. This frosting/icing is enough to cover two cakes and to sandwich in between them.
Leftovers can be refrigerated for 3 days.
My idea of chocolate indulgence is some left of chocolate buttercream in the fridge, and sneak spoonfuls of them....enjoy the chocolate bliss.
Other recipes you may like:
How to make cake in pressure cooker
How to make chocolate buttercream in food processor.
- Chocolate yogurt cake
- Fresh Orange Cake
- Chocolate Poke Cake
- Perfect Chocolate Buttercream Frosting Recipe
- PREP TIME:
- 06 mins |
- AUTHOR::
- NISA HOMEY
- INGREDIENTS
- Butter: 1 stick (100 gms)
- Sugar: 1 cup
- Cocoa Powder: 4 tbsp
- instant Coffee Powder: 1 tsp (optional)
- Vanilla essence: 1 tsp
- Cream: 200 ml packet, refer notes (scoop out all the thick cream)
- Cornflour: 1 tsp
METHOD:
In a dry grinder, add in sugar, instant coffee, cocoa powder, and cornflour; grind it to a fine powder. Keep it aside.
In a large bowl. Cream butter with a handheld beater until light and fluffy.
Add in the powdered sugar - cocoa mix. Lightly mix it. Add in the vanilla essence.
Scoop out the chilled thick cream and blend with the hand held beater. Make sure you scrape the sides.
Blend/cream until soft peaks.
The perfect chocolate buttercream is ready...
NOTES
Bring butter to room temp. I used salted butter; if you do not prefer that you can use unsalted butter and add a pinch of salt towards the last.
The cream I am using is low fat (25%) so, what I do is I refridgerate it overnight and scoop out the thick cream which has come up and use; the remaining whey can be used in paneer butter masala, or any other gravy curries.
Make sure you use chilled cream;if it is full fat cream use about 150 ml or as needed.
Coffee enhances the chocolate flavor, so I like using them. I used 200 ml cup.
©Copyright Reserved, first published on nisahomey.com