![]() 1/4 Cup (60ml) Heavy Cream, Warmed to Hot.2 Ounces ( 57g) Semi-Sweet Chocolate, Finely Chopped.1/2 Cup + 2 Tablespoons ( 50g) Unsweetened Dutch-process Cocoa Powder, SiftedĬhocolate Ganache (See this postfor method).3 1/2 Cups ( 420g) Confectioners’ (Powdered) Sugar, Sifted, Plus More as Needed.3/4 lb (3 Sticks) Unsalted Butter, Room Temperature, Slightly firm to Touch.3/4 Cup (177ml) Filippo Berio’s Robusto Extra Virgin Olive Oil.1 cup (240ml) Buttermilk, Room Temperature.6 Tablespoons ( 30g) Unsweetened Dutch-Process Cocoa Powder.2 1/2 Cups ( 325g) Unbleached All-Purpose Flour, Spooned and Leveled.Increase the mix speed to medium and continue to mix the buttercream for 1-2 minutes or until you have a thick and fluffy buttercream texture. ![]() Once the sugar and cocoa powder have been fully incorporated into the butter, mix in the vanilla extract and heavy cream. ![]() Next, mix in the powdered sugar and cocoa powder into the creamed butter at low speed. To make frosting, cream the butter and salt at medium-high speed for 2-3 minutes until it appears thick and fluffy in appearance. Made with just 6 ingredients, this buttercream frosting comes together in a breeze! Here is what you will need to make this recipe: Key Ingredients For a richly chocolate buttercream, I used Dutch-process cocoa powder as I find the chocolate flavor to be more robust. This chocolate buttercream frosting is so smooth and decadent making it the perfect addition to this marble cake. A good rule of thumb is to bake the cake until a toothpick inserted into the center comes out clean without any sticky batter.
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