Whipped Chocolate Buttercream

Total Time:
30 min
Prep:
20 min
Inactive:
5 min
Cook:
5 min

Yield:
icing for 1 cake
Level:
Easy

Ingredients
  • 1 cup good quality dark chocolate (recommended: Guittard)
  • 1/2 cup (1 stick) room temperature salted butter
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla (recommended: Nielsen Massey)
  • 1 tablespoon coffee-flavored liqueur (recommended: Kahlua)
  • 1 pound sifted confectioners' sugar
Directions

Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.


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