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. 

Doodh Peda/Milk Peda

This was in my draft since Krishna Janmastami & I was hoping that I atleast publish this for Deepavali. But.., again I'm late..

Anyways, better late than never. Happy Karthika Masa/Masam/Month. Diyas are lit infront of our house for this whole month & each day of the week is celebrated.

(Photo courtesy:http://www.4to40.com/egreetings/cards.asp?festivals=Diya_Traditional_Candles_of_Diwali-Diwali-127)

So, what did you guys cook at home?Did any of you buy gold/platinum/silver on the dhanteras? At my side.., nothing. No gold/silver too. We were on a short trip to Indonesia & so not much of celebrations. We were back only after Deepavali. I'm happy that I spent all the time with my kiddo & hubby, which otherwise I would have spent in the kitchen.

My version of the doodh peda is a quick & an instant one. It almost tastes like authentic one, however expert eaters can make out the difference in this version. My take is when this method is so easy, why on earth should hours be spent on the authentic way ;)

Ingredients:(Adapted from a monthly kannada magazine)

Condensed Milk: 1 tin

Full cream milk powder: 2 cups (my one cup holds 180ml water)

Unsalted butter: 1/2 cup (melted or at room temperature)

Method:

1. Gently, mix together the condensed milk & milk powder. Ensure that there are no lumps.
2. Add in the butter & mix again.
3. Pour the batter to a microwave safe bowl.
4. Heat/cook in the microwave for 3 minutes (check the temperature settings).
5. Remove the bowl, stir well & put in the microwave again for 1 minute.
6. Repeat the steps 4 & 5, for 2 more times. Ensure that the rawness of the milk powder is removed & it is cooked well.
7. Allow it to cool for another 5-10minutes. When the batter is still warm, prepare small lemon sized balls & give it a nice peda shape.
8. Cool it in the refrigirator for 1-2hours before serving.
9. Enjoy the instant doodh peda :)

Update: Hurray!!, I won a tote bag from Foodie Blogroll. I am eagerly waiting to receive it. Thanks a lot Foodie Blogroll.