Saturday, June 25, 2011

Chocolate Buttercream

2 cups butter, softened
1 1/2 cups semi-sweet chocolate chips, melted and cooled
3 tablespoons milk
1 teaspoon vanilla
1 tablespoon cocoa
5 cups sifted icing sugar

1. In a large bowl, blend butter until smooth. Stir in melted chocolate, milk, vanilla and cocoa.
2. Blend in 3 1/2 cups sifted icing sugar. Switch to spoon and stir in remaining icing sugar.
3. I recommend frosting the cupcakes on the same day you're planning to eat them. Store any remaining buttercream in an airtight container and keep in the refrigerator (yes it will become solid, so keep it out on the counter to reach room temp for perfect piping consistency).


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