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  • Double Chocolate Buttercream - I Scream For Buttercream

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    Fatimah Sani
    29 views2 pages
    This recipe provides instructions for making a rich and creamy double chocolate buttercream frosting. The buttercream is made by creaming butter and gradually adding in confectioner's sugar, cocoa powder, melted chocolate, and milk. It yields enough frosting to cover a two-layer 8-inch round cake. The buttercream can be stored in the fridge for up to a week and provides over 500 calories per serving with a high amount of fat and sugar.

    Original Description:

    Chocolate buttercream

    Original Title

    Double Chocolate Buttercream - I Scream for Buttercream

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    This recipe provides instructions for making a rich and creamy double chocolate buttercream frosting. The buttercream is made by creaming butter and gradually adding in confectioner's sugar, cocoa powder, melted chocolate, and milk. It yields enough frosting to cover a two-layer 8-inch round cake. The buttercream can be stored in the fridge for up to a week and provides over 500 calories per serving with a high amount of fat and sugar.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    29 views2 pages

    Double Chocolate Buttercream - I Scream For Buttercream

    Uploaded by

    Fatimah Sani
    This recipe provides instructions for making a rich and creamy double chocolate buttercream frosting. The buttercream is made by creaming butter and gradually adding in confectioner's sugar, cocoa powder, melted chocolate, and milk. It yields enough frosting to cover a two-layer 8-inch round cake. The buttercream can be stored in the fridge for up to a week and provides over 500 calories per serving with a high amount of fat and sugar.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    DOUBLE CHOCOLATE BUTTERCREAM

    COURSE: DESSERT CUISINE: AMERICAN PREP TIME: 30 MINUTES


    TOTAL TIME: 30 MINUTES
    SERVINGS: 12 SERVINGS (ENOUGH TO COVER A TWO LAYER, 8" ROUND CAKE)
    CALORIES: 573KCAL

    Double the chocolate means double the goodness. This buttercream is


    rich, creamy and super chocolaty. This recipe will make enough buttercream to cover a two layer, 8
    inch round cake.

    INGREDIENTS INSTRUCTIONS
    1 cup unsalted butter, 1. Melt the semi-sweet chocolate and set aside to cool a bit.
    room temp 2. If you're using a stand mixer, use the paddle attachment. If
    1 cup salted butter, room you don't have a paddle attachment, just use your whisk
    temp attachment. If you don't have a stand mixer, that's okay. A
    6 cups confectioner's hand-mixer will work just fine. Cream the butter at medium
    sugar speed until it's smooth.
    2 tsps vanilla bean paste
    3. Add in the cocoa powder and beat on low until combined,
    or extract
    then on medium until well incorporated. Scrape down the
    1/2 cup cocoa powder
    sides of the bowl and mix again.
    4 oz melted semi-sweet
    chocolate I use a baking 4. Add in 3 cups of powdered sugar. Beat on low until
    bar combined, then on medium until fully incorporated.
    3 tbsp milk can add in 5. Add 2 tablespoons of milk plus the last 3 cups of powdered
    another tbsp if needed sugar. Beat on low until combined, then on medium until
    fully incorporated. Scrape down the sides of the bowl, then
    mix again. (If it's too thick at this point, add another
    tablespoon or two of milk and mix.)
    . Add vanilla paste, or extract and the cooled down melted
    chocolate. Beat until well combined. 
    7. Check the texture of your buttercream and if it's still too
    thick, add milk only a tablespoon at a time, and mix after
    each addition.

    NOTES
    It's okay to leave this buttercream out of the fridge for a couple days (as long as the room is fairly
    cool). After that, it should be refrigerated. This buttercream can stay in the fridge for about a week.

    Nutritional values are an estimate. 

    Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer
    questions about substitutions.

    This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying
    purchases.
     

    NUTRITION
    Calories: 573kcal | Carbohydrates: 67g | Protein: 1g | Fat: 34g | Saturated Fat: 21g | Cholesterol:
    82mg | Sodium: 141mg | Potassium: 122mg | Fiber: 1g | Sugar: 62g | Vitamin A: 955IU | Calcium:
    24mg | Iron: 1.1mg

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