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March 30, 2018

The BEST Chocolate Buttercream



Mike doesn't like frosting - isn't that the most annoying thing ever?  He's always telling me to only put a little bit on cakes and cupcakes.  For those of us who have coveted the "corner" pieces of birthday cakes, this request is hard to comprehend (or obey).  When I find an icing or frosting that Mike loves, I know I have struck gold - as I have with this chocolate buttercream.  It is not too sweet, not too chocolately and gloriously creamy.

I shared some of my Cake Baking Tips & Resources below, too.
  
The Best Homemade
Chocolate Buttercream



1 stick of butter, melted
1 1/2 cups of cocoa
1/2 cup of milk (plus more)
2 sticks of butter, softened
5-6 cups of powdered sugar (plus maybe more)
1 teaspoon vanilla

In a glass bowl, melt 1 stick of butter in the microwave.  Add cocoa and milk and microwave for 1 more minute, stir to mix. 

In a mixer, cream 2 sticks of butter and powdered sugar.  Add cocoa mixture slowly.  Add vanilla.   Mix on high for 2 minutes.  Add more milk or powdered sugar until the desired consistency.



Whip together for a couple of minutes until well combined.  


Add butter in 2 tablespoons at a time until incorporated.  Whip for 2-3 more minutes.


Add more milk or powdered sugar to achieve desired consistency.





Cake Baking Tips :

I use Parchment Paper to line the Round Cake Pans.   I recently restocked both the White & the Natural Unbleached (shown here).  I use the cake pan to draw a circle, then cut it out.  Then I cut strips to line the sides of the pan with.  I use a little butter to hold it in place - just swipe the stick around the pan once to create some glue.



Most of the time we just use boxed cake mixes + homemade icing.  Boxed cakes tend to be very moist (yay!) and the icing is what I enjoy the most (yay!), so this combo works great for us.


I bake the cakes on a Large Baking Sheet, which makes them easier to get in and out of the oven and helps keep the oven clean by catching any overflow from the pans.

Shop Baking Essentials :

Parchment Paper (white or natural)
8" or 6" Round Cake Pans
Baking Sheets
Disposable Pastry Bags


8 comments:

  1. Now my mouth is watering. At 11pm. Wishing there were some chocolate in the house!

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  2. Oh my goodness, I thought that cherishing the corner pieces was something only our family did:). Glad to know we are not the only ones! This looks delicious. Have you ever tried a chocolate icing? My grandmother did this & it's since been passed down to me. It makes for a decandant chocolate cake.

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  3. Anonymous11:24 AM

    Haha, I had to laugh at your "coveted corner piece" comment!! I am one of those people too!! :D

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  4. I have been looking for a perfect buttercream that was silky and perfectly creamy. This just might be it!
    www.mylittletableny.com

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  5. Jennifer3:26 PM

    Looks delicious! Might have to try this one on Sunday. LOVE your blog. Have a lovely weekend!

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  6. This recipe sounds so good! And if a non-frosting lover enjoyed it, it must be amazing! I can't wait to try it out. :) Thanks for sharing!

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  7. I see this is only frosting one layer. Is it enough to frost a 2 layer cake, or do I need to double the recipe (if allowed).

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  8. Does this make enough to frost a 2 layer cake, or does it need to be doubled?

    ReplyDelete

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