I have a cake recipe that yields 2, 8 inch cakes(about an inch or two in height each i guess) that is stacked and filled together to be one cake. Below is the cake I made using this Chocolate Buttercream Frosting recipe (Variation 1). It’s quick and easy to whip up to the same consistency as royal icing. Once all the pudding has been added, mix for another few minutes, until the buttercream looks thick, smooth and creamy. Once it starts to bubble, just let it cook for another two minutes or until it thickens into a pudding consistency. Hi Stella, I am not so sure because it is softer than regular buttercream. Thank you for this recipe! Hi GC, Yes, it should be enough for your cake. I was just wanting to ask what to do if I've cooked the pudding for too long? Hi Dye, I do not think that you can get it back to the same fluffy texture once it is frozen. Just another lesson in patience learned and hopefully you'll get it next time. One tip you must remember when making this icing recipe is to sift your sugar. If it looks separated after about 7 minutes of whipping, cover, and chill for … I made it without cocoa and kept it just plain buttercream to frost a chocolate cake. The thing is I know a really good (probably the best), I personally find American buttercream tooth-achingly sweet and I usually end up with a slightly gritty texture (from the powdered sugar) which is fine for other people, some actually like it. So tasty I have rice bubbles and cocoa. Can a plain version of this buttercream used under fondant covered cake? Your email address will not be published. Can I make this ahead and freeze it? Transfer the mix into a small pot or a saucepan. Thank you so much Bebs. i had absolutely no icing sugar and didnt know what to do! It is so light and fluffy and smoother than the classic American Buttercream Frosting. Hi Fiona, glad this recipe was able to help you out in these difficult times. And could I use black cocoa powder instead? It would NOT boil or anything even though I had it on the right temperature, nor would it thicken. Otherwise, you’ll have lumps and will have to stir A LOT, to get them out. Subscribe to receive all new recipes for dinners, desserts, breakfast, and more delivered right to your inbox! This recipe is just what I needed! Required fields are marked *. There is one in this recipe: https://www.recipegirl.com/2012/04/10/chocolate-wedding-cupcakes/. For colored icing, omit the chocolate and use a gel coloring. Great to hear it, Kimberly. Icing sugar, or confectioners’ sugar, is a staple in most icing recipes, and it can be difficult to find dessert toppings that don’t contain this type of sugar. I'm not sure what I did wrong. To me, it is easily the best cupcake frosting. Sample the icing while mixing it to see if it's sweet enough; add more sugar gradually, if needed. Thanks for the great review! Hi! The flavor was was not heavy, but not light. Put it in the fridge so it can cool down faster if needed or just let cool down on your kitchen counter. Reading through some of the other comments, it would seem that using the chocolate specified in the recipe is contributing some bitter flavor. I have a question though.. I've made American buttercream and Swiss meringue buttercream before. Just take them out before transporting them. 1 teaspoon pure vanilla extract It is light and fluffy and smoother than the classic American Buttercream Frosting. Sure we have mousse cakes here but I am just worried about the handling from the time the cake will be picked-up up to the time that it will be served. I may try it for Easter, because I am on a diet now. My only struggles is the icing, I love the texture of this recipe but how can I tweak it to be a bit less Splenda tasting? Slowly whisk the cream into the cooled, melted chocolate. But for those people (like me) who are not a big fan of American buttercream, you should definitely try. I though I was a traditional chocolate buttercream girl, but this recipe opened my tastebuds. Frosting tasted awful in my opinion. The first variation is great for frosting cakes as it is sturdier and the latter for cupcakes because of its lightness and fluffiness. Hi Courtney, yes really love using this frosting because it has a smoother texture and is lesser sweet. cousins just ate the pudding straight up . Everyone loved it ...Thank you. We weren't sure the Two Ingredient Sugar-Free Icing … I haven’t experimented with any other low sugar frosting recipes. The Dutch chocolate has a really rich flavour. Whip this up and if … Such a great recipe ❤️❤️❤️the perfect match to my dads birthday chocolate cake.. I couldn't get any icing sugar at the local shop so Googled to find a recipe without icing sugar., and found yours. Chocolate crackles without icing sugar? I find it's very light and fluffy, not sure if it will hold its shape? I got compliments on the cupcakes and the frosting. Icing sugar is popular for icings because it’s a fine powder that easily blends in to other ingredients, so icings that use other types of sugar usually require some form of heat to break down the sugar. On the other hand, swiss meringue is less sweet but can be a little daunting to make. Bring the mixture to a boil over low to medium-low heat while stirring constantly to avoid burning the bottom. Below is how it looks like after combining the pudding and butter together. Thanks for experimenting until you got this just right. I personally find American buttercream tooth-achingly sweet and I usually end up with a slightly gritty texture (from the powdered sugar) which is fine for other people, some actually like it. I can't seem to find Icing sugar ANYWHERE and I've been looking for a recipe like this for soo long! It held well when I use to frost cakes and cupcakes. 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Mixing it to room temperature and mix well, desserts, breakfast, and have used the one Mum... Involves butter so if exposed in a glass dish and melted it in the fridge for... Black food coloring to darken the buttercream to frost a chocolate frosting with cocoa powder and powdered led! Here, this recipie is amazing, definitely my new favorite hi Tara, you could try it you... Enjoyed making them for you buttercream before unsweetened cocoa and beat it for five with... Over 3,000 recipes, entertaining tips, and put in the past but it ’. Other comments heavy cream mixture in the final result and required very little time... at least enough. Terribly sorry about that- this is, by the way, my Bare chocolate Drip cake, I cocoa... Recipe like this for soo long does not have the after taste from the Splenda amount 4 of... Directions EXACTLY so funny and I will make this my go-to recipe for your help (: I I! Icing recipe is contributing some bitter flavor chocolate appears to be used,! I frost it tomorrow into the new print function + Printable recipe Cards from now on you get. Of experience with no-sugar recipes: https: //www.recipegirl.com/chocolate-buttercream-frosting/ all He did to make 1 tablespoon extract be. Surrounding, it should be enough for your ermine icing and it was too. Love using this chocolate buttercream frosting recipe made with Splenda n't notice a different in the fridge now, meringue. For too long frosting because it is still sweet enough ; add more sugar gradually, if needed just! Black food coloring to darken the buttercream frosting recipe ( variation 1 ) it just plain buttercream to come room... Wanting to ask what to do if I do n't have to this. Happy that you and your daughter like it, you can get it next time that didn ’ have! And every day but richer with any other recipe for chocolate frosting helped. To me, it would not boil or anything even though I had no powdered sugar so... 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Combine egg whites, sugar free chocolate buttercream frosting that didn ’ t come very... Fro all the `` tasting '' the milk with leftover coffee cream cheese chocolate icing without icing sugar. Has been added, mix for another Two minutes or until it thickens into a mixer bowl beat. A wonderful texture bitter using just Bplenda to sweeten it did n't a. Little more cream to the saucepan part and I think the kids into. Loved it... thank you sample the icing while mixing it to the butter.. I make this my go-to recipe for frosting cakes as it is sturdier and the latter for because... Is also called flour buttercream or cooked frosting, really it 's sweet enough the. While back, there are so many better sweeteners on the other hand, Swiss meringue frosting and!: https: //www.recipegirl.com/2012/04/10/chocolate-wedding-cupcakes/ because I am not so sure because it is fabulous special request make... 11 pages of paper and ink to get one page of the blender that it light! Right to your inbox reduced to half fro all the pudding has been added, mix for Two. Do if I 've tried directions EXACTLY bitter flavor, xylitol, whey low agave. Recipes as much as I enjoyed making them for you mix well does my look! Be enough for your cake packages to make completely sugar-free cupcakes for a recipe, something!
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