You’d end up with a dark grey frosting, rather than black. Just remember, the better the chocolate the better tasting the buttercream will be. I've been in the food industry for years, and this is hands down the best chocolate frosting recipe I've come across. Is that normal? Some extracts are stronger than others so make sure you don’t add too much at first. Totally to die for and my most used chocolate buttercream! Your email address will not be published. I’m Dini, a third culture kid by upbringing and a food-geek by nature. Don't be afraid to let it whip, when it's done it will no longer taste like butter. For the microwave, heat them for about 10 seconds at a time, stirring well between each interval … In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy. In fact, I highly recommend it. If you want more chocolate, by all means, add more! Sometimes you like it, sometimes you don’t. But when I’m in a rush, this easy chocolate swiss meringue buttercream version works just as perfectly for all my frosting needs! I agree to receive email updates and promotions. I prefer to add the chocolate a little at a time, so that it mixes in smoothly with the buttercream. Step 3 While mixing on low, pour this half-melted mixture back into the curdled buttercream and mix until combined. Thaw it in the fridge before using, then bring to room temperature and stir it well before using. Add the chocolate chips to a medium sized bowl. 1. I have a couple versions I want to share with you, but the first is this Fudgy Chocolate Buttercream Frosting. For the microwave, heat them for about 10 seconds at a time, stirring well between each interval so that the heat is evenly distributed and the chocolate melts evenly. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You might want something a little more stiff if you’re going to be piping it onto cupcakes or using it with my tutorial for frosting a smooth cake, or you might want it a little softer. Bring some water to a simmer in a pot. Once everything is incorporated . I use it all the time and it’s one of my favorite frosting recipes! The secret is in the cocoa powder! This post may contain affiliate links. Substitute the melted chocolate with 1 oz (1/4 cup) of cocoa powder, mixed with 1/4 cup of hot water or milk. I would not make this recipe again. Add the rest of the powdered sugar and mix until smooth and well combined. Chocolate buttercream is made couple of ways .
Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Pro-tip – You can switch up your extracts to change the flavor of your buttercream. Step 4 Now you want to turn up the speed to high and begin whipping in air!
There’s a reason for that. Notify me via e-mail if anyone answers my comment. Last but not least, you can make chocolate whipped cream! My frosting gets hard if I put it in the refrigerator. Then increase speed on medium - beat it for 5 minutes.. Increase speed on high- beat it for 3 more minutes- yes total beating - at least 8-10 mins - scraping sides of the bowl in intervals to beat butter well.. I melt them in the microwave, but you could also melt them over the stove. Ice Cream, Ice Cream Cakes, Ice Cream Pies, Moist Yellow Cake with Chocolate Buttercream Frosting. Sounds good Sandy! Thank you, Susanne! You are definitely the Baking Queen !!! The morsels create the creamiest buttercream texture, resulting in literally the best chocolate frosting ever! I like to make my chocolate frosting with a good quality cocoa powder for maximum taste and fluffy texture. IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVE YOUR CRAVING IS A COPYRIGHT VIOLATION. This is by far the lightest and least sweet of the frostings but not very stable, especially if it’s really hot out. I’m thinking either one recipe or 1 1/2 recipes worth should be enough. As you can see it pipes beautifully and has a nice sheen. Thanks for the recipe of chocolate butter cream, Congrats! Because i liked it alot and tomorrow. Yes, it will. You can use raw egg whites that have been contaminated by egg yolks for this recipe. Make sure you have us in your contact list so that the recipe does not land in spam folder.