Chocolate Fudge Silk Buttercream

Happy Spring!

My dear friends, you must have guessed this chocolate buttercream recipe was coming soon. Right? In fact, Chocolate Fudge Silk Buttercream is making an appearance here on the blog before any spring or Easter recipes because it was a special request from my readers and I was only happy to oblige.

In fact, I had hoped to share this recipe earlier this month but several things out of my control impacted my schedule. Most of them hilarious (only in hindsight, of course) and I will share the story in another post as promised. Speaking of promises…although the buttercream series continues here at Wicked Good Kitchen, the cakes are definitely coming. You are going to love them!

  • 8 ounces (227 grams) dark chocolate (60% to 72% cacao), chopped
  • 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup, leveled off & sifted
  • ½ cup (48 grams) sifted unsweetened cocoa, such as Pernigotti
  • ½ cup (120 ml) boiling water
  • 2 tablespoons (42 grams) Lyle’s Golden Syrup, or corn syrup
  • 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
  • ½ cup (1 stick/113 grams) salted butter, at room temperature
  • ½ cup (1 stick/113 grams) unsalted butter, at room temperature
  • 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature

  1. Melt chocolate in heatproof bowl in microwave oven in several bursts, stirring between each, as follows: 3 times at 30 seconds, 2 times at 20 seconds and, if needed, 1 time at 10 seconds. Set aside to cool slightly.
  2. Using an electric stand mixer fitted with paddle attachment, place sifted confectioners’ sugar and cocoa into work bowl and blend until well combined. Carefully pour boiling water over confectioners’ sugar and cocoa in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 2 to 3 minutes. Add syrup and vanilla; mix until well blended.
  3. To the cocoa “sugar slurry” add the melted chocolate. On medium speed, beat, scraping down sides of bowl with rubber spatula, until well incorporated. Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated. Gradually increase mixer speed to medium and then to medium-high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 8 minutes.
  4. Place work bowl in refrigerator to chill buttercream to bring it to spreading and piping consistency, about 20 to 25 minutes, stirring with a spatula every 5 minutes.
  5. Due to the chocolate and shortening being solid at room temperature, the buttercream will hold firmly at room temperature once chilled.
  6. Yield: Makes about 5½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 22 to 28 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.

For The Full Instructions, Please Visit The Full Recipes: wickedgoodkitchen.com

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