Recipe for chocolate buttercream frosting

How do you make chocolate buttercream frosting from scratch?


  1. 6 Tablespoons unsalted butter, softened.
  2. 2 1/3 cups confectioners’ sugar.
  3. 3/4 cup unsweetened cocoa powder.
  4. 1/3 cup whole milk.
  5. 2 teaspoons vanilla extract.

How do you make chocolate frosting from scratch?


  1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  2. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

How do you make buttercream quickly?

By bringing down the temperature, the frosting should tighten up immediately. This is a great trick for buttercream frosting that may have been overmixed or made in a warm kitchen. If this doesn’t seem to do the trick, try adding sifted powdered sugar, a few tablespoons at a time.

How do you make chocolate buttercream Mary Berry?

Cocoa Buttercream Ingredients

  1. 1/2 cup unsalted butter, softened (4 oz)
  2. 1 1/2 cup powdered sugar (6 oz)
  3. 3–4 Tbsp dark cocoa powder (1 oz)
  4. 1 tsp vanilla extract.
  5. 1 Tbsp milk.

Does chocolate buttercream frosting need to be refrigerated?

If you’re planning on using it in the next week or so, buttercream frosting does need to be refrigerated until you need it. Simply place it in an airtight container and let it come up to room temperature before using it. … The fats in the buttercream may absorb the odors and flavors of those foods, rendering it unusable.

How do you make icing from scratch without powdered sugar?

Old-Fashioned Vanilla Frosting made without Powdered Sugar

  1. ½ cup milk.
  2. 2 tablespoons flour.
  3. pinch of salt.
  4. ¾ cup sugar (add up to ½ cup extra sugar if you want it on the thick side)
  5. ½ cup (1 stick) salted butter, softened.
You might be interested:  Apple cider vinegar and honey recipe

15 мая 2018 г.

Can I turn vanilla frosting into chocolate?

2 Answers. Whatever your type frosting is, ie Italian meringue or confectioners’ frosting, you can simply add enough (cooled) melted chocolate or cocoa powder (sifted to remove lumps) until it tastes good to you. … Or, if you don’t like dark chocolate, use a half and half mixture of milk and dark chocolate.

What is the difference between icing and frosting?

However, there is a distinction between the two. In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.

What can I use instead of frosting?

6 Quick Ways to Decorate a Cake Without Frosting

  • Whipped Cream. Looks like frosting, but it’s not. …
  • Glaze. When it comes to Bundt cakes, glaze (or even caramel sauce) is a much better choice then frosting. …
  • Powdered Sugar. Sometimes the simplest solutions can also be the prettiest. …
  • Chocolate or Caramel Sauce. …
  • Fresh Fruit. …
  • Syrups + Edible Flowers.

17 мая 2017 г.

Can you overbeat buttercream?

Tips for Successful Buttercream

Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing. … You can also beat the buttercream for a few minutes to create great fluffy texture.15 мая 2020 г.

Why does my buttercream taste weird?

Your icing tastes like powdered sugar and fat but not much else. You MUST use flavoring when you make buttercream. You need to use the right flavoring in the right amount to get really yummy icing! … If you use too much extract, your icing can become bitter.

You might be interested:  Sour cream chip dip recipe

Can you over mix buttercream?

Too much whipping can leave air bubbles in your buttercream frosting. It’s a minor problem and won’t ruin the flavour or texture, but it may not look as pretty when it comes to decorating. Don’t leave your buttercream frosting whipping forever and ever if you don’t want air bubbles.

How do you make vanilla buttercream icing from scratch?


  1. 1 cup (230g) unsalted butter, softened to room temperature.
  2. 4 – 5 cups (480-600g) confectioners’ sugar.
  3. 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature.
  4. 2 teaspoons pure vanilla extract.
  5. salt, to taste.

14 мая 2017 г.

How do you make chocolate cupcakes from scratch without cocoa powder?


  1. Preheat the oven 350 ˚F.
  2. Melt the chocolate and butter completely using the double boiler method. …
  3. Add powdered sugar, flour, and egg. …
  4. Add paper mold to a muffin tin.
  5. Pour chocolate mixture into the mold.
  6. Place in the oven and cook for 18 minutes.
  7. Remove from the oven and let it cool completely.

Leave a Reply

Your email address will not be published. Required fields are marked *