This is my go to recipe, for Chocolate Buttercream Frosting. If you make one batch, at a time, it's dump and go. The trick to this recipe is to sift the dry ingredients, so the cocoa powder doesn't clump. Also, don't overmix, to avoid those dreaded air bubbles. If you end up with air bubbles, watch my demonstration video. I have a neat hack, to make those bubbles disappear.
I make 1 batch of frosting, per each cake layer, to allow for decorating.
INGREDIENTS:
6 Tablespoons butter, softened
3/4 Cup cocoa powder
2 2/3 Cups powdered sugar
Dash salt
1 Teaspoon vanilla
Up to 5 Tablespoons whole milk
DIRECTIONS:
Place softened butter in a mixing bowl. Sift cocoa powder, powdered sugar, and salt over mixing bowl. Using the wire whip attachment, mix on low. Add vanilla. If using a KitchenAid mixer, increase the mixing speed to 3. Add milk a tablespoon at a time, until a smooth, spreadable consistency. Don't overmix, as this will cause air bubbles to form, in the frosting. Make 1 batch of frosting per each (8" or 9") cake layer. Store in an airtight container, until ready to use.
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