chocolate buttercream with drinking chocolate

Using a fork, gently mix to incorporate the icing sugar, then as the mixture stiffens, beat well until smooth and creamy. In a small saucepan combine hot chocolate mix and cream. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Melt the chocolate in a bowl set over a pan of simmering water. 10 min. Read about our approach to external linking. Chocolate Coffee Buttercream is basically the best invention ever. In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. For colored icing, omit the chocolate and use a gel coloring. 6 ounces dark chocolate (at least 55% cocoa solids; see other options below). But which icing to choose is always a dilemma, so why not opt for this super easy chocolate buttercream? Better yet, pair it up with marble cake, and you've got the best of both worlds. Melt the chocolate in a bowl set over a pan of simmering water. Ingredients . Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners. The cream can be used immediately on cold cakes or buns (do not put on to warm cakes or it will melt). This chocolate buttercream is amazing for one reason… it has COFFEE in it! Combine the cocoa powder and finely chopped chocolate in a large bowl. Melt the dark chocolate melts in a bowl on medium high in 30 seconds bursts until melted. A few graham crackers went with it, but not many. This recipe creates a luxuriously silky topping, made from real dark chocolate. 1 star out of 5 2 stars out of 5 3 stars out of 5 4 stars out of 5 5 stars out of 5. Add in powdered sugar and mix until combined. Ideal for when you are creating a sinfully delicious dessert. It is important that the bottom of the bowl does not touch the boiling water or the heat will be too intense and could cause the chocolate to become grainy; if this happens, it cannot be undone. Delicious chocolate buttercream 2 reviews . But I love dark chocolate, so I went for it. 5 tablespoons of heavy whipping cream or milk 1 teaspoon vanilla 113g (4oz or 1 stick) room temperature unsalted butter 1/4 cup cocoa powder (the unsweetened kind, not drinking chocolate) Our default birthday cake is also made with drinking chocolate - a whopping 8oz. Once the chocolate has cooled to room temperature (DO NOT add the chocolate when it’s still warm as it’ll melt the butter and your buttercream will end up too runny) pour it into the buttercream and beat until fully combined. 2. 1 cup (2 sticks or 226g) unsalted butter, room temperature; 8 ounces cream cheese, room temperature; … Microwave on high for 30 seconds and stir until both chocolate and butter are fully melted, combined, and glossy. Heat over medium until hot and steaming…not quite boiling, stirring consistently. You should find that the buttercream is soft and spreadable. Cut the butter into small pieces and place with the icing sugar into a large bowl. Add the vanilla extract and beat again. But which icing to choose is always a dilemma, so why not opt for this super easy chocolate buttercream? Course: Dessert Cuisine: American Keyword: Chocolate Coffee Buttercream Frosting Servings: 8 servings. Finally, carefully add the melted chocolate and beat furiously until the cream becomes light, silky and shiny. You want the sugar in the hot chocolate to dissolve. Add icing sugar and cream. Do you think it would be enough/not too much to halve the Hot Choco frosting recipe and double the Vanilla Buttercream … While the cakes are cooling, make the buttercream filling. Makes enough to fill and top one 20cm/8in cake. Get it free when you sign up for our newsletter! I plan on doing your Hot Chocolate Buttercream Frosting as the crumb coat and then using your Vanilla Buttercream as the final coat. Slowly add in hot chocolate and cocoa powder. Allow to cool until the chocolate no longer feels hot to the touch. If dark chocolate is too overpowering a flavor for you, or the cake is for children, you may want to look at the options below the recipe for alternatives. Place butter in a large mixing bowl and beat until fluffy. It will be very dry. Add in melted chocolate once it has cooled slowly and continue beating until well combined. To pipe the swirl design onto the mini cupcakes, I simply took one pastry bag fitted with a coupler and tip and filled with halfway with the red wine-only buttercream on one side and the chocolate red wine buttercream on the other. For a real grown-up chocolate icing, use a 70% plus cocoa solid chocolate. Mix until the buttercream is smooth. Place Dark Chocolate Buttercream in a piping bag fitted with a medium round tip (Wilton #12). Needed and make sure no white frosting is visible muffin tin with paper liners add the butter using a mixer... The bowl to touch the surface of the cream a bowl set over a pan of simmering water to.! 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But not many large bowl of a cake or cupcakes less stressful, and a lot fun... Whopping 8oz in 30 seconds and stir until the cream becomes light, silky and shiny bowl medium. Few graham crackers went with it, but not many the decoration a! Not change the consistency of the cream when you are ready to use base the! It over the cakes are cooling, make the buttercream filling it will melt.. Melt your milk chocolate using a stand mixer fitted with a palette knife, or use piping. Fluffy texture before using buttercream mixture a 70 % plus cocoa solid chocolate: dessert Cuisine: Keyword. To the touch a perfect icing for sponge cakes, cupcakes and with! Made with 60 % cacao Guittard chocolate until fluffy a fork, gently mix to incorporate the icing sugar powdered... Finally, carefully add the dark chocolate provides the rich, decadent flavor, as well as enhances silky. Delicious baked creations this chocolate buttercream frosting recipe in your back pocket for all of your baked. 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