I made a chocolate milk sponge cake so I obviously decided to add some chocolate butter cream. The result was a two layer decadent chocolate cake. There are many buttercream recipes out there but here is one that I like. It is on the lighter-fluffier side so I would only recommend it for ‘naked’ cakes where you don’t plan on frosting the sides (plus, it’s easier, less time consuming and ‘all the rage’ as of late).
Feel free to play around with some of the measurements. You can easily add some more sugar or cream to the recipe based on your taste. Just make sure not to overdue it. This recipe will make enough frosting for a 2-layer naked cake.
Chocolate Butter Cream Frosting
Author: Penny
Ingredients
- 1 cup butter, at room temperature
- ⅔ cup Dutch cocoa
- 3 cups icing sugar
- ¼ cup milk
- ¼ cup 35% whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon espresso powder
Instructions
- In a the bowl of a mixer fitter with a whipping attachment, whip the butter and cocoa.
- Add the icing sugar and milk alternating in three stages. Whip at high speed till well blended and fluffy. Stop, scrape the side and continue mixing for a few minutes.
- Slow down the mixer and add the whipping cream, vanilla, and espresso. Increase the speed to high and whip till well blended.
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