Chocolate Buttercream Frosting - Revision history

Amheal01 at 22:07, 10 March 2017

2017-03-10T22:07:05Z

← Older revision		Revision as of 18:07, 10 March 2017
Line 5:		Line 5:
	* 1/4 cup unsweetened cocoa		* 1/4 cup unsweetened cocoa
	* 1.25 cups confectioner’s sugar		* 1.25 cups confectioner’s sugar
	* 1 tbsp milk		* 2 tbsp milk
	* 1/2 teaspoon vanilla extract		* 1/2 teaspoon vanilla extract
	* 1/8 teaspoon espresso powder		* 1/8 teaspoon espresso powder

Amheal01 at 01:54, 10 March 2017

2017-03-10T01:54:54Z

← Older revision		Revision as of 21:54, 9 March 2017
Line 13:		Line 13:
	#Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.		#Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
	#Cream together butter and cocoa powder until well-combined.		#Cream together butter and cocoa powder until well-combined.
	#Add sugar and milk to cocoa mixture ~~by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added~~.		#Add sugar and milk to cocoa mixture.
	#Add vanilla extract and espresso powder and combine well.		#Add vanilla extract and espresso powder and combine well.
	#If frosting appears too dry, add more milk, a little at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.		#If frosting appears too dry, add more milk, a little at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Amheal01: Created page with "Taken from https://addapinch.com/perfect-chocolate-buttercream-frosting-recipe/ * 0.75 stick butter, softened * 1/4 cup unsweetened cocoa * 1.25 cups confectioner’s sugar..."

2017-03-10T01:54:19Z

Created page with "Taken from https://addapinch.com/perfect-chocolate-buttercream-frosting-recipe/ * 0.75 stick butter, softened * 1/4 cup unsweetened cocoa * 1.25 cups confectioner’s sugar..."

New page

Taken from https://addapinch.com/perfect-chocolate-buttercream-frosting-recipe/

* 0.75 stick butter, softened
* 1/4 cup unsweetened cocoa
* 1.25 cups confectioner’s sugar
* 1 tbsp milk
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon espresso powder

#Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
#Cream together butter and cocoa powder until well-combined.
#Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
#Add vanilla extract and espresso powder and combine well.
#If frosting appears too dry, add more milk, a little at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Will work for chocolate cupcakes or 9x9 chocolate cake.