Chocolate Buttercream
Posted by BakeandDestroy on August 13th, 2007. Filed under: Frostings & Fillings.
This is a big, fat recipe, enough for 2 dozen cupcakes.
You will need:
- 8 tablespoons butter, at room temperature
- 1/2 cup unsweetened cocoa powder
- 3 cups confectioners’ sugar, sifted
- 3 to 5 tablespoons milk
- 1 teaspoon pure vanilla extract
Then you:
Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners’ sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.
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August 13th, 2007 at 6:35 pm
[...] these with chocolate buttercream or really, whatever you think sounds [...]
July 30th, 2009 at 7:49 am
[...] recipe is based on Bake and Destroy’s Billy’s Vanilla Vanilla Cupcakes and Chocolate Buttercream. I omit the cake flour, add more vanilla and reduce the sugar by 1/4 for Nevitt, and a 1/2 for [...]