13 January, 2015

Chocolate buttercream

Chocolate buttercream
Fluffy chocolate frosting for cakes and cupcakes.
Write a review
  1. 100g soft butter
  2. 2 cups icing sugar
  3. 1/3 cup cocoa powder
  4. 2 tbsp. hot water
  1. In a mixer, beat butter until soft and fluffy.
  2. Sift icing sugar and set aside.
  3. Combine hot water and chocolate in to a smooth paste and let cool down.
  4. Add chocolate paste to butter and beat on medium speed.
  5. Gradually add icing sugar beating after each addition.
  6. Leftover can be stored in refrigerator covered with a cling wrap for up to a week.
  1. When reusing refrigerated butter cream, let it thaw and beat until fluffy.
  2. Makes about 2 cups.
Voddy's Kitchen http://voddyskitchen.com.au/

Leave a Reply

Your email address will not be published.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

Subscribe For Latest Updates

Signup for our newsletter and get notified when we publish new articles for free!