In large mixing bowl cream butter until smooth. Ideal for when you are creating a sinfully delicious dessert. Chocolate Coffee Buttercream is basically the best invention ever. Carefully melt your milk chocolate using a microwave (30 second intervals) or double boiler. Gradually add in 2 cups of powdered sugar, beating well. 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. Let this cool for a few minutes before stirring in the buttermilk. Cut the butter into small pieces and place with the icing sugar into a large bowl. Bring to room temperature and beat again until smooth before icing your cake. Gels work better in this recipe as they will not change the consistency of the cream. 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. This frosting keeps in the fridge for several weeks, if stored in an airtight container. Beat again to soften the cream when you are ready to use. This chocolate buttercream can be made in advance!! 6 ounces dark chocolate (at least 55% cocoa solids; see other options below). 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. Want a cookbook of our best dessert recipes? Ingredients . Melt the chocolate in a bowl set over a pan of simmering water. Ideal for when you are creating a sinfully delicious dessert. This icing can be kept in the fridge for a few days. This recipe is easy and very useful not to mention absolutely delicious, so follow along to succeed. Immediately turn the mixer on high and get the chocolate mixing through before it begins to set. Sift the icing sugar and powdered drinking chocolate into a medium sized mixing bowl and add the butter or margarine. Better yet, pair it up with marble cake, and you've got the best of both worlds. Take your melted chocolate and quickly add it to your buttercream mixture. 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! There's nothing quite like a swirl of chocolate buttercream frosting to top off a piece of cake or a cupcake. This recipe creates a luxuriously silky topping, made from real dark chocolate. Add remaining 2 cups of powdered sugar, a little bit at a time, mixing thoroughly. It will be very dry. But which icing to choose is always a dilemma, so why not opt for this super easy chocolate buttercream? An easy chocolate buttercream that tastes better than the usual, because of the real melted chocolate. The only chocolate buttercream recipe you'll ever need. They are very powerful in color art by adding small amounts and increase the drops until you have the color you prefer. This three-ingredient basic buttercream is gloriously rich without being too sweet, and makes a perfect icing for sponge cakes, cupcakes and more. Melt the dark chocolate melts in a bowl on medium high in 30 seconds bursts until melted. Never frost treats with store-bought chocolate frosting ever again with this quick and easy chocolate buttercream frosting recipe. Easy recipe for the best milk chocolate buttercream frosting, perfect for decorating or piping onto cake and cupcakes. Allow to cool until the chocolate no longer feels hot to the touch. In a small microwave-proof bowl, combine the butter pieces and chocolate chips. Place butter in a large mixing bowl and beat until fluffy. You NEED this easy, fluffy Whipped Chocolate Buttercream Frosting recipe in your back pocket for all of your delicious baked creations! My favorite application for dark chocolate buttercream would be simply a spoon! Repeat with remaining macarons and buttercream. It freezes well, too - just thaw in the fridge and rewhip to a fluffy texture before using. While the cakes are cooling, make the buttercream filling. 1 cup (2 sticks or 226g) unsalted butter, room temperature; 8 ounces cream cheese, room temperature; … Author: Amanda Rettke. Add the vanilla extract and beat again. 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). Fluffy, creamy, and silky smooth! For colored icing, omit the chocolate and use a gel coloring. Transform your plain buttercream into delicious chocolate flavored buttercream! Place the chocolate pieces in a bowl over a pan of simmering water to melt. Recipe by: Magda. Goes well with. The cream can be used immediately on cold cakes or buns (do not put on to warm cakes or it will melt). Microwave on high for 30 seconds and stir until both chocolate and butter are fully melted, combined, and glossy. Using a fork, gently mix to incorporate the icing sugar, then as the mixture stiffens, beat well until smooth and creamy. Once the chocolate is melted, stir with a wooden (never metal) spoon and place to one side. 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. Slowly add in hot chocolate and cocoa powder. Scatter over chocolate vermicelli, if you like. This recipe creates a luxuriously silky topping, made from real dark chocolate. I plan on doing your Hot Chocolate Buttercream Frosting as the crumb coat and then using your Vanilla Buttercream as the final coat. 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. 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. Do you think it would be enough/not too much to halve the Hot Choco frosting recipe and double the Vanilla Buttercream … This chocolate buttercream is amazing for one reason… it has COFFEE in it! Melt the chocolate in a bowl set over a pan of simmering water. It helps if you place the pastry bag in a drinking glass to fill. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. It makes the decoration of a cake or cupcakes less stressful, and a lot more fun. (Do not allow the base of the bowl to touch the surface of the water.) The dark chocolate provides the rich, decadent flavor, as well as enhances the silky texture. A few graham crackers went with it, but not many. Course: Dessert Cuisine: American Keyword: Chocolate Coffee Buttercream Frosting Servings: 8 servings. Place Dark Chocolate Buttercream in a piping bag fitted with a medium round tip (Wilton #12). Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. 2. 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. Drinking chocolate. Push down lightly, and twist so filling spreads to edges. See more The best chocolate cakes recipes (25). 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. In a small saucepan combine hot chocolate mix and cream. Like our traditional vanilla buttercream frosting, this light and fluffy chocolate buttercream frosting can be easily adapted for decorating or spreading. If it is a little stiff then add milk a tsp at a time until it is the right consistency. But I love dark chocolate, so I went for it. I used a bittersweet chocolate, but you could use a semi-sweet if your dark side isn’t as dark as mine. 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. Rate this recipe What is your star rating out of 5? Makes enough to fill and top one 20cm/8in cake. 10 min. Comments, questions and tips. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff). Heat over medium until hot and steaming…not quite boiling, stirring consistently. The dark chocolate provides the rich, decadent flavor, as well as enhances the silky texture. Stir in cocoa powder and set aside. I highly recommend making it ahead of time. You have made chocolate cake or buns and now all you need to do is make the icing. Set aside. You want the sugar in the hot chocolate to dissolve. Place one cake layer on a cake stand. 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) Read about our approach to external linking. Cover your cake masterpiece or fill cookies and more with smooth, sumptuously rich chocolate all-purpose buttercream made with 60% cacao Guittard chocolate. Combine the cocoa powder and finely chopped chocolate in a large bowl. Mix until the buttercream is smooth. Get it free when you sign up for our newsletter! Finally, carefully add the melted chocolate and beat furiously until the cream becomes light, silky and shiny. 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. Scrape down the sides as needed and make sure no white frosting is visible. Pipe buttercream onto flat side of a macaron, and top with another macaron, flat sides together. If using later, the cream will harden. Meanwhile, break the chocolate into small pieces. Remove the pan from the heat and whisk the mixture until … Add icing sugar and cream. In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. Made with cocoa powder, it’s whipped up with heavy cream – making it the lightest, silkiest buttercream you’ll ever taste! 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 Cream together with either an electric hand whisk or in a stand mixer, until light and fluffy. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Pour the boiling water over the chocolate and stir until the chocolate is completely melted, then add in the vanilla. To make the buttercream, cream the butter using a stand mixer fitted with a paddle attachment,. Add in melted chocolate once it has cooled slowly and continue beating until well combined. 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 the dark brown and granulated sugars and beat for another 2-3 minutes, until light and creamy. Our default birthday cake is also made with drinking chocolate - a whopping 8oz. Delicious chocolate buttercream 2 reviews . 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. In your electric mixer, combine butter, milk and vanilla and beat until smooth. Double the quantity of this icing if you want to entirely cover a cake. For a real grown-up chocolate icing, use a 70% plus cocoa solid chocolate. But which icing to choose is always a dilemma, so why not opt for this super easy chocolate buttercream? 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. Add in powdered sugar and mix until combined. For one reason… it has cooled slowly and continue beating until well combined default birthday cake is made. 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