CHOCOLATE BUTTERCREAM FROSTING #DESSERT #SWEET
The fixings are basic:
margarine
confectioners sugar
cocoa powder
vanilla
substantial whipping cream
salt
I like to utilize unsalted spread in this formula as I observe unsalted margarine to be fresher tasting and reliable in the water proportion. When you are going for immaculate consistency, utilizing a reliable item is significant.
Since this formula is intended for cakes explicitly (in spite of the fact that I discover it takes a shot at a wide range of sweets!) I like to ensure it is as smooth and velvety as would be prudent. I like to whip the fixings on high in my stand blender for 3-5 minutes. In addition to the fact that this eliminates protuberances and help the shade of the buttercream somewhat, yet it likewise delivers the fluffiest American Buttercream ever.
INGREDIENTS:
- 1 1/2 cup (340g) unsalted butter, at room temperature
- 4 cups (500g) confectioners sugar
- 3/4 cup (94g) cocoa powder
- 4 tbsp. (60ml) heavy whipping cream
- 2 tsp. (10ml) vanilla extract
- pinch table salt
INSTRUCTIONS:
- In the bowl of a stand mixer fitted with whisk attachment, whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes. Be sure to stop at least once and scrape the bowl.
- With the mixer off, add in cocoa powder, vanilla and salt.
- Turn mixer on low and blend for about 30 seconds.
- One tablespoon at a time add in heavy cream.
- Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
- Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
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