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- Dish type
- Cake decorating
- Chocolate icing
This easy chocolate butter icing can top any cake. Me and my family love it, it's so creamy.
West Midlands, England, UK
18 people made this
- 2 tablespoons cocoa powder
- 175g (6 oz) icing sugar
- 1 tablespoon butter
- 2 tablespoons hot water
MethodPrep:10min ›Ready in:10min
- Sift cocoa and icing sugar into a bowl. Make a well in the centre and add the butter, then the hot water. Beat well till smooth and spreadable. Spread on your favourite cooled cake.
Add more icing sugar and / or cocoa if the consistency is too thin.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
youll love it i promise-11 Oct 2012
THERMOMIX ® RECIPE
Cream butter 1 min/speed 4 until light and fluffy.
Scrape down sides of TM bowl.
Add vanilla and Beat 2 mins/speed 4 whilst gradually adding icing sugar/cocoa mix through hole in lid until icing is smooth.
Add sufficient water to give a spreading consitancy. After adding any water, beat again for 15 secs/speed 4.
Accessories you need
Adapted from Edmonds Chocolate Butter Icing found on page 76 of the Edmonds Cookery Book 2007 platinum edtion.
To make your own raw sugar into icing sugar, place 165g raw sugar in TM bowl and mill 20 seconds/speed 10. And set aside until needed.
Recipe makes enough icing to spread onto cupcakes. To pipe roses onto 16 cupcakes as shown in picture, you will need to double the recipe.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Yellow Butter Cake with Chocolate Frosting
Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl stir until cocoa is dissolved.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners' sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add melted chocolate beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.
Using a serrated knife, trim tops of cakes to make level brush off crumbs. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate, and spread top with 3/4 cup of frosting. Place the second layer on top, bottom side up, and spread top with 3/4 cup of frosting repeat process with the third layer. Place the remaining layer on top of the third layer, bottom-side up insert a dowel into the center of cakes if necessary. Spread entire cake with remaining frosting. Decorate with sprinkles, if desired.
Explore our guide to the different types of buttercream frosting. Learn more about all the different types of frosting at Wilton.
Firm enough to maintain its shape but soft enough to be whipped and creamed with ease, room temperature butter is essential for making smooth batter and lightly-textured baked goods
Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers. Made by whipping cooked egg whites, this frosting is sure to take your cakes and cupcakes up a notch!
Chocolate Buttercream Frosting Recipe
Prep Time: 10 minutes
Serving Size: 2 Tbsp (31g)
Calories: 150 Calories
¾ cup unsalted butter, softened
4 oz. unsweetened baking chocolate, melted
Combine Truvia Cane Sugar Blend and corn starch. Add to coffee or spice grinder and pulverize until very fine the volume should increase 30-50%. This will give the frosting a smooth texture.
Cream butter with a paddle attachment for 2 minutes at medium speed.
Sift the powdered Truvia Cane Sugar Blend into the mixing bowl. Add the melted chocolate, salt and vanilla and mix at low speed for 1 minute.
Mix at medium speed for 3 minutes.
If you prefer a thinner frosting, add 1 tbsp milk, mix and repeat until desired frosting consistency is achieved.
Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing)
Try this Chocolate Buttercream Frosting. No powdered sugar needed. It is so light and fluffy and smoother than the classic American Buttercream Frosting. It is easily the best buttercream frosting I've tried.
My best friend, Sharon, asked me to make a chocolate cake for her hubby, Ariel, for his birthday last week.
The thing is I know a really good (probably the best) chocolate cake recipe that I usually use to make my mousse cake. But the usual mousse cake I make is probably not the best one in a hot weathered country like the Philippines.
Sure we have mousse cakes here but I am just worried about the handling from the time the cake will be picked-up up to the time that it will be served.
I am not sure if this delicate cake can handle all that heat. literally! Frankly, I am really hesitant to make anything that involves whipped cream unless I know it can be served cold or directly from a fridge or chiller.
So, the answer: buttercream frosting!
I've made American buttercream and Swiss meringue buttercream before. They are both with advantages and disadvantages.
American buttercream is the easiest to make but it can be too sweet.
On the other hand, swiss meringue is less sweet but can be a little daunting to make.
I personally find American buttercream tooth-achingly sweet and I usually end up with a slightly gritty texture (from the powdered sugar) which is fine for other people, some actually like it. But for those people (like me) who are not a big fan of American buttercream, you should definitely try Ermine Icing.
It is also called flour buttercream or cooked frosting. It is light and fluffy and smoother than the classic American Buttercream Frosting.
Although it involves a bit more work but definitely easier than Swiss Meringue Frosting. It is simply making a milk pudding and combining it with softened butter.
But for my cake, I added cocoa powder to make chocolate frosting. I actually ended up with two variations. The first variation is with cocoa powder added at the end, while with the second, it was added in the beginning to make chocolate pudding. The first variation is great for frosting cakes as it is sturdier and the latter for cupcakes because of its lightness and fluffiness.
To me, it is easily the best cupcake frosting.
Above is how your butter should look like after beating it for five minutes with electric mixer. Below is how it looks like after combining the pudding and butter together.
Chocolate Amaretto Buttercream Frosting Recipe
this frosting goes well with my Amaretto brownies but I'll warn you the combination is very rich and chocolaty, it is always a crowd pleaser. This frosting is also wonderful on cake and cookies.
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- ½ cup butter softened
- 2&1/2 tablespoons Amaretto
- ¼ teaspoon almond extract (may substitute vanilla extract)
- ¼ cup baking cocoa
- 3 to 4 tablespoons milk or cream
- dash of salt
- 2 cups powdered sugar (may need a little more more than 2 cups)
- ½ cup butter softened shopping list
- 2&1/2 tablespoons Amarettoshopping list
- ¼ teaspoon almond extract (may substitute vanilla extract) shopping list
- ¼ cup baking cocoashopping list
- 3 to 4 tablespoons milk or cream shopping list
- dash of saltshopping list
- 2 cups powdered sugar (may need a little more more than 2 cups) shopping list
How to make it
- Combine softened butter, Amaretto, extract, cocoa and cream in a large mixing bowl, beat on medium speed until smooth, gradually add the salt and powdered sugar beating until smooth. Spread frosting on prepared brownies, cake or cookies. Leftover frosting may be refrigerated.
People Who Like This Dish 11
- tupelohoney17Las Vegas, NV
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- ruby8119Jamestown, NC
- tilgidhBlackshear, GA
- notyourmommaSouth St. Petersburg, FL
- grkHouston, TX
- tracycarWedowee, AL
- jeffsgirlMedford, OR
- clbaconBirmingham, AL
- angelgalNew Philadelphia, OH
- Plus 1 othersFrom around the world!
Wonderful combination. Thank you for sharing! *5*
Flavor match made in heaven. wonderful stuff you have here. YUMMY
Oh boy now that's the icing that topped the "brownie" OMG, these must be so decadent. Another 5 forks for you on this one too.
Wonderful combination. Thank you for sharing! *5*
Chocolate butter icing recipe - Recipes
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