A delicious basic: Chocolate Buttercream. You can use it on any cake, cupcake or other baked goods if you'd like.
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
- 150 grams of Butter*
- 180 grams of Powdered Sugar
- 150 grams of Dark, Milk or White Chocolate**
- 1 teaspoon of Vanilla Extract
- 4 tablespoons of Milk or Whipping Cream***
- Optional: Food Colouring, gel or powder
* Make sure this ingredient is at room temperature.
** You can add more, but watch out not to add too much at a time, it might make your buttercream a bit too drippy if you add too much.
*** Only necessary if the buttercream is too thick to spread.
This recipe makes enough buttercream to cover 12 cupcakes or one small cake.
What you'll need
- Whisk Attachment(s)
- Electric Mixer
- Big Mixing Bowl
- Silicone Spatula
- Heat Proof Bowl
- Piping Bag or Palette Knife*
*To spread or pipe the buttercream onto a cake or cupcake.
- Whip up the butter with your electric mixer, until it is lighter in colour and has increased in volume.
- Add the powdered sugar in a little at a time, mixing well in between. NOTE: Scrape the bowl with a silicone spatula well in between.
- Add in the vanilla extract and mix again until well incorporated. NOTE: If your buttercream is too thick and hard to spread, you can add some milk or whipping cream a little at a time to soften it.
- Melt the chocolate either in the microwave or au bain-marie.
- Add in melted chocolate and mix again until well incorporated. NOTE: I usually use about 150 grams, but you could use more if you'd prefer.
- Add in any food colouring you'd like at this point.