Wednesday, January 7, 2015

Chocolate Buttercream Frosting Recipe | Chocolate Icing






 Last year, when I made these angry birds cupcakes.., my hubby didn't support me much. Not because he did not believe me.., but he didn't want me to take the trouble to make them. I took the initiative and did them for my pleasure. It was such a huge hit among children that this year, my hubby was like.., what are you planning to do? He in fact sat with me to browse the cupcake pics on the web. We decided on making the owl cupcakes together. He even helped me to take step by step pictures to put them on the blog.

However I did not want to buy the icing from the store. I wanted to make them at home. I made few small batches and once I was happy with the outcome, I made a big batch to frost the owl cup cakes.

Here is my version of chocolate buttercream icing using cocoa powder.



Preparation Time: 5-7 mins
Cooking Time : Nil
Makes: About 2.5 cups of frosting



Ingredients: 
Unsalted butter : 1 stick or 1/2 cup, refer notes
Cocoa powder: 1/3 cup
Confectioners Sugar: 2 cups, refer notes
Vanilla Extract: 1 tsp
Milk: 2-3 tbsp, as needed



Method:
Let the butter sit on the counter until it reaches room temperature.

Add the butter to a big mixing bowl. Beat the butter until it is fluffy. I used a hand blender to beat it. You could use a food processor or you could whisk it manually using a whisker. (Refer notes)

Once fluffy, add the cocoa powder, 1 cup of sugar, a tbsp of milk, vanilla extract and beat again until all the ingredients are combined well.


Add another cup of sugar, a tbsp of milk and whisk.

If you feel the icing is very thick after mixing well, add few drops of milk and whisk.
I prefer to keep the icing a tad thinner.
Voila, your chocolate buttercream frosting is ready. Isn't it quite simple?

Now use this icing on your cupcakes or cakes


Notes:

  • When adding milk to the icing recipe, remember that little goes a long way. Do not add too much of liquid to make the frosting thin. Add few drops at a time.
  • If you do not like the buttery smell and feel much, you could replace half the butter with vegetable shortening like Crisco. Vegetable shortening is like Vanaspati (as called in India). I love my butter.
  • Confectioners sugar is powdered sugar. You could add the same amount of finely powdered sugar too.
  • I have made buttercream frosting using hand blender, food processor and also whisking it manually. One thing to keep in mind is, whisking buttercream frosting is not as hard as whisking whipped cream. You can easily whip it up manually. So, don't fret, if you do not have hand blender or food processor. 
  • You can save the left over buttercream frosting for a week easily in the fridge. If you pop it in the freezer, you can save it for 2-3 months.