Method 1
Ingredients
125 g butter
250 g icing sugar
1 Tsp vanilla
2-3 Tbsps. cocoa powder.
Add a few tbsp. of milk for dripping consistency
How to make
Beat the butter till it is creamy then gradually add the icing sugar and vanilla. Add the cocoa powder and then add some milk. You could add more cocoa powder if you like a darker colour of chocolate butter cream icing.
Chocolate Buttercream Icing Recipe (makes around 3 cups of icing sugar)
Method 2
ingredients
1 teaspoon 2 oz. Clear Vanilla Extract
226.8 g butter or half butter/half shortening
3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted)
4 cups sifted Icing sugar (approximately 1 lb.) - ALWAYS REMEMBER TO SIEVE ICING SUGAR
3-4 tablespoon milk
How to make
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add Icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Spreading Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Chocolate Buttercream
Method 3 This easy chocolate buttercream gets its extra-chocolatey flavour from using both melted chocolate and cocoa powder. Perfect for birthday cakes, layer cakes and cupcakes. Ingredients 250 g unsalted butter soft at room temperature 250 g icing sugar 150 g milk chocolate (select a chocolate from the baking aisle as this won’t go grainy when it’s melted) 40 g cocoa powder ¼ tsp vanilla extract A little milk
How to make Break the chocolate (150g) into pieces and melt it (either using short bursts in the microwave – stirring regularly, over the lowest possible heat in a saucepan – stirring constantly, or in a bain marie – stirring constantly). Once melted remove from the heat and pour into another bowl (this will help it to cool as it needs to be back to room temperature before mixing with the buttercream). Beat the butter (250g) until soft then add the vanilla extract (¼ tsp), cocoa powder (40g) and icing sugar (250g) and beat until fully combined (it’s easier to avoid the cocoa powder and sugar flying everywhere if you add it a spoonful at a time). 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. You should find that the buttercream is soft and spreadable. If it is a little stiff then add milk a tsp at a time until it is the right consistency. Your buttercream is now ready to use. Notes This recipe makes enough icing for 12 cupcakes or to fill and coat a 2-layer 20cm round cake. Method 4
Ingredients
3 oz/85 g butter
5 oz/141 g icing sugar
2 oz Chocolate powder
2 tsp vanilla essence
a little milk
How to make
Take room temperature butter and beat in mixer till soft, then add well sieved icing sugar and chocolate powder. then add in the vanilla and milk if you need a dropping consistency
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