Friday, January 22, 2016
Day 22: Good and easy chocolate buttercream frosting
I had resigned myself to the fact that my homemade buttercream frosting was meant to be chalky. No matter what I did - cream the butter more, add vanilla, add cream cheese - it still had that consistency where you could taste where the confectioner's sugar met the butter instead of being melded together in buttercream perfection.
Yesterday I happened across this recipe to frost cupcakes, and I was skeptical at first. I was supposed to melt the butter? It seemed like more work, and I was hesitant since I had guests coming over and these cupcakes were my plan for dessert. However, this recipe is one I'll repeat again since it came out so wonderfully! I made a few changes to the original recipe, lowering the amount of vanilla and confectioner's sugar.
1/2 cup butter
1/4 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla
2 1/2 cups confectioner's sugar
1-2 tablespoons milk
1. Melt the butter in a small saucepan over low to medium heat.
2. Add the cocoa powder and vanilla, and stir.
3. Put the confectioner's sugar in a mixing bowl. Add the chocolate mixture and stir on a stand mixer or with hand mixer. The mixture will be crumbly and dry.
4. Add milk one tablespoon at a time to desired consistency.
Even after I put the chocolate mixture into the sugar, I was worried. It was looking dry and crumbly - not at all frosting-like. I was about to have my husband run the grocery store to pick up a tub of store made frosting. But after I added the milk, like magic it became this silky milk chocolate frosting which turned out to be the highlight of dessert! I added the first tablespoon just to have it mixed in and ready. When my cupcakes had cooled sufficiently and were ready for frosting, I added the other tablespoon. It spread easily, and after about 20 minutes the frosting had become more firm atop the cupcakes.