Chocolate Buttercream Frosting: Difference between revisions
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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..." |
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* 1/4 cup unsweetened cocoa | * 1/4 cup unsweetened cocoa | ||
* 1.25 cups confectioner’s sugar | * 1.25 cups confectioner’s sugar | ||
* | * 2 tbsp milk | ||
* 1/2 teaspoon vanilla extract | * 1/2 teaspoon vanilla extract | ||
* 1/8 teaspoon espresso powder | * 1/8 teaspoon espresso powder | ||
| 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 | #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. | ||
Latest revision as of 17:07, 10 March 2017
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
- 2 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.
- 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.