![]() ![]() Steps 9-10: This is the fun part of the recipe where you get to taste your frosting. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. Step 8: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Step 7: Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer. Step 6: Pour the Cocoa Powder/Powdered Sugar mixture into the mixing bowl with the butter/vanilla mixture. We highly recommend that you do not skip this step because you need to fully incorporate the dry ingredients to maximize the chocolate flavor in your frosting and avoid pockets of pure cocoa powder in the frosting. Step 5: Use a fork to whisk the Cocoa Powder and Powdered Sugar. Step 4: Add the Cocoa Powder to the bowl with the Powdered Sugar. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us. If you don’t have a food scale, measure 4 cups instead. Step 3: In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step. ![]() Step 2: Mix the butter and the vanilla together on medium speed until thoroughly combined (about 2 minutes.) You want to give the butter and vanilla and chance to meld together. ![]() If it is too soft, the butter will start melting during the creaming process and the consistency of your chocolate icing won’t be correct. If the butter is too cold it will bounce around against the paddles of the mixer and won’t mix with the vanilla. The butter should be “slightly softened” which means it is still cold but has warmed up enough so you can press your thumb down into the stick of butter. Step 1: Add the butter and the vanilla extract to a mixing bowl. In fact, we predict after making this version of the classic, you’ll never use store-bought Chocolate Frosting again. Rich, creamy, and chock full of chocolate flavor, this homemade chocolate buttercream is definitely the best we have ever tasted and we think you’ll agree. Our Best Chocolate Buttercream Frosting recipe comes from years of trying to make the perfect yellow cake with chocolate frosting, or as we call it … The Laurie Birthday Cake Special. Smooth, creamy, and delicious! This is the Best Chocolate Buttercream Frosting you’ve ever tasted and is so easy to make. ![]()
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