But which icing to choose is always a dilemma, so why not opt for this super easy chocolate buttercream? 2. Do you think it would be enough/not too much to halve the Hot Choco frosting recipe and double the Vanilla Buttercream … I highly recommend making it ahead of time. In a small saucepan combine hot chocolate mix and cream. Combine the cocoa powder and finely chopped chocolate in a large bowl. Author: Amanda Rettke. Cut the butter into small pieces and place with the icing sugar into a large bowl. Push down lightly, and twist so filling spreads to edges. This chocolate buttercream is amazing for one reason… it has COFFEE in it! Read about our approach to external linking. Drinking chocolate. Remove the pan from the heat and whisk the mixture until … A few graham crackers went with it, but not many. They are very powerful in color art by adding small amounts and increase the drops until you have the color you prefer. Add in melted chocolate once it has cooled slowly and continue beating until well combined. The dark chocolate provides the rich, decadent flavor, as well as enhances the silky texture. Comments, questions and tips. It will be very dry. This recipe is easy and very useful not to mention absolutely delicious, so follow along to succeed. Once the chocolate is melted, stir with a wooden (never metal) spoon and place to one side. 1 star out of 5 2 stars out of 5 3 stars out of 5 4 stars out of 5 5 stars out of 5. Add in powdered sugar and mix until combined. Chocolate Coffee Buttercream is basically the best invention ever. See more The best chocolate cakes recipes (25). Get it free when you sign up for our newsletter! Place butter in a large mixing bowl and beat until fluffy. Traditional French Dark Chocolate Truffles, 23 Decadent Recipes for Dark Chocolate Lovers, Chocolate Loaf Cake With Easy Chocolate Glaze, The 65 Best Christmas Desserts of All Time. This three-ingredient basic buttercream is gloriously rich without being too sweet, and makes a perfect icing for sponge cakes, cupcakes and more. I plan on doing your Hot Chocolate Buttercream Frosting as the crumb coat and then using your Vanilla Buttercream as the final coat. Mix until the buttercream is smooth. I used a bittersweet chocolate, but you could use a semi-sweet if your dark side isn’t as dark as mine. This icing can be kept in the fridge for a few days. If it is a little stiff then add milk a tsp at a time until it is the right consistency. Heat over medium until hot and steaming…not quite boiling, stirring consistently. Pro Tip: It’s super important though to make sure the chocolate is slightly cooled before you fold it into your buttercream, because otherwise it will melt your butter in the buttercream. Add the vanilla extract and beat again. Take your melted chocolate and quickly add it to your buttercream mixture. (Do not allow the base of the bowl to touch the surface of the water.) Carefully melt your milk chocolate using a microwave (30 second intervals) or double boiler. Immediately turn the mixer on high and get the chocolate mixing through before it begins to set. Place Dark Chocolate Buttercream in a piping bag fitted with a medium round tip (Wilton #12). Delicious chocolate buttercream 2 reviews . Ideal for when you are creating a sinfully delicious dessert. In your electric mixer, combine butter, milk and vanilla and beat until smooth. Melt the chocolate in a bowl set over a pan of simmering water. Want a cookbook of our best dessert recipes? Better yet, pair it up with marble cake, and you've got the best of both worlds. Melt the chocolate in a bowl set over a pan of simmering water. Bring to room temperature and beat again until smooth before icing your cake. If dark chocolate is too overpowering a flavor for you, or the cake is for children, you may want to look at the options below the recipe for alternatives. This recipe creates a luxuriously silky topping, made from real dark chocolate. In a small microwave-proof bowl, combine the butter pieces and chocolate chips. To pipe the swirl design onto the mini cupcakes, I simply took one pastry bag fitted with a coupler and tip and filled with halfway with the red wine-only buttercream on one side and the chocolate red wine buttercream on the other. Transform your plain buttercream into delicious chocolate flavored buttercream! I bought a posh drinking chocolate and didn’t realise that nowadays, instead of powdery granules you get flakes of chocolate (note the two tone colour as it's half milk, half dark): This meant the chocolate rippled through the sponge batter rather than turning the whole mix brown. This recipe creates a luxuriously silky topping, made from real dark chocolate. Since one of our rules is that we can’t practice or experiment with a recipe beforehand, I wanted to see your opinion on the matter. Let this cool for a few minutes before stirring in the buttermilk. Stir in cocoa powder and set aside. Makes enough to fill and top one 20cm/8in cake. Ingredients . It is important that the bottom of the bowl does not touch the boiling water or the heat will be too intense and could cause the chocolate to become grainy; if this happens, it cannot be undone. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Chocolate Cake with Chocolate Buttercream Frosting {Vegan} The Veg Life unsweetened cocoa powder, powdered sugar, all-purpose flour, vanilla extract and 12 more Chocolate Buttercream Frosting recipestonourish.com Pour the boiling water over the chocolate and stir until the chocolate is completely melted, then add in the vanilla. Recipe by: Magda. Microwave on high for 30 seconds and stir until both chocolate and butter are fully melted, combined, and glossy. Goes well with. Using a fork, gently mix to incorporate the icing sugar, then as the mixture stiffens, beat well until smooth and creamy. The cream can be used immediately on cold cakes or buns (do not put on to warm cakes or it will melt). This frosting keeps in the fridge for several weeks, if stored in an airtight container. Easy recipe for the best milk chocolate buttercream frosting, perfect for decorating or piping onto cake and cupcakes. For colored icing, omit the chocolate and use a gel coloring. Never frost treats with store-bought chocolate frosting ever again with this quick and easy chocolate buttercream frosting recipe. Made with cocoa powder, it’s whipped up with heavy cream – making it the lightest, silkiest buttercream you’ll ever taste! Course: Dessert Cuisine: American Keyword: Chocolate Coffee Buttercream Frosting Servings: 8 servings. Add the milk and vanilla extract to the creamed butter and sugar mixture, and mix thoroughly using a spoon or a hand whisk to create a smooth, silky cream. Add remaining 2 cups of powdered sugar, a little bit at a time, mixing thoroughly. While the cakes are cooling, make the buttercream filling. It's from Claire Macdonald, Seasonal Cooking, and can be altered to make it more or less sticky (in fact my default is the brown sugar, plain flour version and it's great). For a real grown-up chocolate icing, use a 70% plus cocoa solid chocolate. Scrape down the sides as needed and make sure no white frosting is visible. Like our traditional vanilla buttercream frosting, this light and fluffy chocolate buttercream frosting can be easily adapted for decorating or spreading. Cream together with either an electric hand whisk or in a stand mixer, until light and fluffy. Double the quantity of this icing if you want to entirely cover a cake. Beat again to soften the cream when you are ready to use. An easy chocolate buttercream that tastes better than the usual, because of the real melted chocolate. It freezes well, too - just thaw in the fridge and rewhip to a fluffy texture before using. It helps if you place the pastry bag in a drinking glass to fill. The dark chocolate provides the rich, decadent flavor, as well as enhances the silky texture. There's nothing quite like a swirl of chocolate buttercream frosting to top off a piece of cake or a cupcake. I made a bowl of chocolate frosting one time when my husband and I were only married for a couple of years, and we ate the whole thing one night! Repeat with remaining macarons and buttercream. Sift the icing sugar and powdered drinking chocolate into a medium sized mixing bowl and add the butter or margarine. Melt the dark chocolate melts in a bowl on medium high in 30 seconds bursts until melted. Cover your cake masterpiece or fill cookies and more with smooth, sumptuously rich chocolate all-purpose buttercream made with 60% cacao Guittard chocolate. Meanwhile, break the chocolate into small pieces. Place one cake layer on a cake stand. Gels work better in this recipe as they will not change the consistency of the cream. My favorite application for dark chocolate buttercream would be simply a spoon! Pipe buttercream onto flat side of a macaron, and top with another macaron, flat sides together. You want the sugar in the hot chocolate to dissolve. 5 tablespoons of heavy whipping cream or milk 1 teaspoon vanilla 113g (4oz or 1 stick) room temperature unsalted butter 1/4 cup cocoa powder (the unsweetened kind, not drinking chocolate) Set aside. 1 cup (2 sticks or 226g) unsalted butter, room temperature; 8 ounces cream cheese, room temperature; … Gradually add in 2 cups of powdered sugar, beating well. But I love dark chocolate, so I went for it. Preparation instructions (with 200ml semi-skimmed milk): Swirl three heaped teaspoons of Cadbury Drinking Chocolate into a mug of hot semi-skimmed milk and stir. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff). Once the chocolate has cooled to room temperature (DO NOT add the chocolate when it’s still warm as it’ll melt the butter and your buttercream will end up too runny) pour it into the buttercream and beat until fully combined. It makes the decoration of a cake or cupcakes less stressful, and a lot more fun. You NEED this easy, fluffy Whipped Chocolate Buttercream Frosting recipe in your back pocket for all of your delicious baked creations! In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. You should find that the buttercream is soft and spreadable. Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners. Our default birthday cake is also made with drinking chocolate - a whopping 8oz. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Finally, carefully add the melted chocolate and beat furiously until the cream becomes light, silky and shiny. Place the chocolate pieces in a bowl over a pan of simmering water to melt. To make the buttercream, cream the butter using a stand mixer fitted with a paddle attachment,. This chocolate buttercream can be made in advance!! You have made chocolate cake or buns and now all you need to do is make the icing. Fluffy, creamy, and silky smooth! 10 min. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. 6 ounces dark chocolate (at least 55% cocoa solids; see other options below). Beat the butter in a bowl until soft, then gradually beat in the icing sugar. 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