Easy
Chocolate Buttercream Frosting
Buttercream
frostings are light, smooth mixtures of sugar and butter and/or shortening.
They are extremely popular because of their versatility. They are wonderful
for decorating and can be flavored and colored for different purposes
or situations.
Buttercream frostings
are made with either butter or shortening. Butter makes for a much better
flavored frosting; shortening makes a more stable frosting. Especially
in warm weather, a butter-based frosting may melt. Because shortening
melts at a much higher temperature, it is more stable. Because it does
not melt in the mouth as does butter, it has a “plastic”
feel that you might find unpleasant.
A compromise of
butter and shortening often works well. The butter improves the flavor
and mouth feel while the shortening helps stabilize the frosting. Egg
whites or meringue powder can also be used to help stabilize the frosting.
The following simple
buttercream recipe uses a combination of butter and shortening plus
a little meringue powder.
Easy Chocolate
Buttercream Frosting
This is an easy,
no-cook frosting that works very well for decorating. Because it has
a high butter content, it has a nice flavor and mouth-feel.
Chocolate wafers
are perfect. Most chocolate wafers are made for candy making and frosting
should be nearly like candy. Of course, you can use chocolate chips.
Ingredients
1 cup butter, softened
2/3 cup shortening
1 pound powdered sugar
2 tablespoons meringue powder
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup dark chocolate chips or dark chocolate wafers
milk as needed for consistency
Directions
1. With the paddle
attachment and your stand-type mixer, beat the butter, shortening, powdered
sugar, and meringue powder together.
2. Add the lemon juice and vanilla. Beat the frosting, adding enough
milk to reach just to reach a stiff consistency.
3. Melt the chocolate and let it cool slightly. (If the chocolate is
too cool, it will solidify before combining with the frosting.) Mix
the chocolate into about one-fourth of the frosting. Combine the chocolate
frosting with the rest of the frosting. Add more milk, if necessary,
to reach the desired consistency.
Baker’s
notes: You
may use one egg white in place of the meringue powder. (Meringue powder
is mostly dried egg white.)
Always apply
your buttercream frosting at room temperature. Your frosting may be
stored in the refrigerator for up to three days.
Printable
Version
Meringue powder
is essential for frostings and icings. Learn
more about meringue powder.
