A buttercream is the best thing in the world, it is silky, creamy, smooth and rich. It just melts in your mouth like butter as the name also says. Even if it’s smooth and creams, it holds its shape beautifully. So it’s perfect for decoration and fancy designs.
∎ Cookies and cream cupcakes.
∎ Yellow cupcakes.
∎ Coconut cupcakes.
∎ Pumpkin cupcakes.
∎ Banana cupcakes.
∎ Chocolate cupcakes.
∎ Also frosting a chocolate cake.
Let’s dive into the delicacy’s recipe..
∎ 1 Cup unsalted butter, softened to room temperature.
∎ 3 and ½ cups sugar.
∎ ½ cup cocoa powder.
∎ ¼ teaspoon salt.
∎ 3 tablespoon heavy cream or milk.
∎ 2 teaspoon pure vanilla extract.
∎ Using a hand mixer, beat the butter on medium speed until creamy for about 2 minutes. Then add sugar, cocoa powder, and heavy cream, salt and vanilla extract. Beat on a low speed for 30 seconds and then gradually increase the speed and beat the butter for 1 minute. Add ¼ cup more sugar or cocoa powder if the consistency is thin or add another tablespoon of cream if frosting is too thick.
∎ Cover tightly, you can store this for 1 week if kept in fridge and if stored in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it is creamy again. Add a little bit of milk if it’s too stiff.
Happy baking and keep reading SinBakes blogs!