Chocolate Buttercream Recipe Australia

Chocolate Buttercream Queen Fine Foods

WebMay 2, 2019 · Method. 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes. 2. Add …

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes.
2. Add icing sugar, cocoa and milk and mix on low until just incorporated. Beat on high for 5 minutes until light and fluffy.
3. Add Vanilla Extract and mix to incorporate.

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Chocolate Buttercream Frosting RecipeTin Eats

WebMay 5, 2018 · Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7. Add remaining icing …

Rating: 5/5(42)
1. Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
2. Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
3. Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
4. Add milk and vanilla if using. Beat again for 1 minute on speed 7.

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Chocolate Swiss Meringue Buttercream Baked By An …

WebFeb 18, 2020 · Step 2: Heat the egg whites and sugar. Heat the egg whites, sugar, and salt in the bowl of a stand mixer set over a pot of barely …

1. Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the frosting. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
2. Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and the outside of the bowl is no longer warm to the touch, 1-2 minutes. (if the meringue is warm it will melt the butter.)
3. Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the previous one has been fully mixed in.)
4. Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.

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DairyFree Chocolate Buttercream Charlotte's Lively …

WebMay 20, 2017 · Beat together the dairy-free margarine (125g) and baking block (125g) until soft (it can take a bit of time to get it really smooth but …

Rating: 5/5(9)
1. Break the chocolate (150g) into pieces and melt it (either using short bursts in the microwave – stirring regularly, over the lowest possible heat in a saucepan – stirring constantly, or in a bain marie – stirring constantly).
2. Once melted remove it from the heat and pour into another bowl (this will help it to cool as it needs to be back to room temperature before mixing with the buttercream).
3. Beat together the dairy-free margarine (125g) and baking block (125g) until soft (it can take a bit of time to get it really smooth but persevere to ensure you get perfect buttercream). Add the vanilla extract (¼ tsp), cocoa powder (40g) and icing sugar (250g) and beat until fully combined (it’s easier to avoid the cocoa powder and sugar flying everywhere if you add it a spoonful at a time).
4. Once the chocolate has cooled to room temperature (DO NOT add the chocolate when it’s still warm as it’ll melt the butter and your buttercream will end up too runny) pour it into the buttercream and beat until fully combined. You should find that the buttercream is soft and spreadable.

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