OMG I could eat this icing with a spoon. It is so decadent. Adding the chocolate when it is luke warm partially melts the butter creating a silky smooth, fudgy texture to the buttercream. It is the only buttercream that one of my friends will eat. This is my go to chocolate icing, but is quite expensive due to the quality of chocolate needed, although Bournville can be used for a similar effect.
Enough to ice 15-20 regular cupcakes
Ingredients
175g dark chocolate (70% cocoa, if you have it)
225g unsalted butter, at room temperature
1 tbsp milk
1 tsp vanilla extract
250g icing sugar, sifted
Method
1) Melt the chocolate until smooth. Leave to cool.
2) In a large mixing ball beat the butter, milk, vanilla and icing sugar until smooth, using a hand mixer.
3) Add the melted chocolate and beat until the icing is thick and creamy. It will thicken as you mix it and the chocolate cools further.
4) Pipe or spread onto the cupcakes, then decorate.
5) Finally... ENJOY
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