I love a good tasting chocolate frosting, having searched high and low for the perfect chocolate buttercream frosting, finally found one that I thought would work and gave it my own twist.
I have been making my own Vanilla buttercream frosting for years now…but never a chocolate one.
It was amazing easy to make and passed the finger licking goodness test with flying colours.
This icing was enough to sandwich, crumb coat and ice three layers of 9″ cake. For the final layer of icing I used the Vanilla butter cream, that I have linked above.
165 grams of room temperature butter.
1 cup un-sweeten cocoa
5 cups icing sugar
1/2 cup milk
2 Vanilla essences
1/2 teaspoon expresso powder
- Beat the butter and sugar till soft.
- Add the Cocoa, Vanilla essences and expresso powder and beat till incorporated well.
- Add a little milk at a time while beating the icing. Stop adding the milk when the desired consistency of icing is achieved.
Cover the icing with cling film when not in use to prevent it from crusting over.
The left over icing can be stored in a air tight container in the fridge for a month. Bring it to room temp and give it a quick mix before using.
Please share your views on the recipes and what you think of the taste once you try them out.
Till next time… keep baking..