This rich and creamy frosting is perfect for cupcakes, cakes, and cookies. If you are nervous about this, you can substitute a tablespoon of corn syrup, or omit it all together (I’ve done both of those options in a pinch, and it’s turned out fine). Ina Garten, the Barefoot Contessa, is known for her simple, yet decadent recipes. Add the confectioners sugar, milk, and vanilla extract. When I make this I always use eggs from a small, local farm, so I feel safe using the yolk in the frosting. For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. If you want to add coffee to the frosting, add a teaspoon or two of coldpress or instant coffee powder dissolved in hot tap water. You can also melt the chocolate in a microwave, just watch it carefully. You could make more frosting, but I think any more would make it too rich. There is also just enough frosting for the cake, so frost carefully. This cake is very tender, so if you want to spread the frosting on without crumbs all mixed in it, I suggest a crumb coating. If you are not a coffee fan, you could just use hot water, but I haven’t tried that out, so I can’t guarantee you if the cake will still be as rich and wonderful. Remember that the sugar goes in with the dry ingredients – I have left it out twice now on accident and had to remake the cake. The batter will be very, very liquidity, so don’t let that worry you. The chocolate cake that I sneak a piece of at breakfast.Ī moist, tender crumb, a rich chocolate flavor, a perfect butter cream frosting. Note: For cupcakes, reduce bake time to 25-30 minutes. Cut in wedges and serve at room temperature. The chocolate cake that my family asks me to make at birthdays. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Repeat this until it is the right consistency.This is the chocolate cake I’ve been searching for: This will chill the butter, but the stirring will prevent it from solidifying too much. Just place the bowl in the refrigerator for about 3 minutes and stir, then repeat in the refrigerator for another 3 minutes and stir. *If the buttercream is still runny at this point, it may be that your butter or egg whites were too warm. Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream should be creamy and glossy looking again.* Add the salt, vanilla and any flavorings you choose. Add vanilla extract and salt and continue to beat for another minute. Mix in powdered sugar a little bit at a time. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter. Beat butter on high speed with an electric mixer for about three minutes until light and airy. Once the egg whites are whipped and cooled, add the butter to it, 2 tablespoons at a time on medium speed. If the whites are not cooled off sufficiently it will melt the butter when you add it. Once it is completely smooth and has no grains left, put it on your stand mixer and beat with the whip attachment on medium high speed.īeat it until it is light, fluffy, glossy and the bowl feels just about room temperature. You want to brush the sides down with the spatula to make sure all the sugar is melted and no grains are clinging to the sides.įeel the egg mixture between your fingers to check for graininess. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. In the bowl of your stand mixer combine the egg whites and sugar. See full recipe at the bottom of this post! If your cake is straight and smooth it will be stunning without any flourishes at all, but it will also show off your decorating prowess if you want to add some flowers or writing.Īlso see my other How-to Cake Decorating Videos: Before we get into the finishing touches we want to create a smooth surface, which will act as a canvas. This buttercream is wonderful for piping roses or doing basket weave as well. It can be left pure vanilla or you can easily add flavors to compliment your cake. It is elegant, smooth and has a wonderfully rich flavor, but isn’t overly sweet. I chose a very simple vanilla Swiss Meringue Buttercream to cover the cake. Ingredients For the Chocolate Cake Butter, for greasing the pans 210g plain flour. Now we are ready to put on the final coat of icing. Ina got this recipe from a friend of hers, Grim her florist friend. In the first two cake decorating videos I demonstrated how to cut, fill and crumb coat your cake.
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