The butter and the milk makes this creamy, while the powdered sugar adds the sweetness and volume. And that's why it's my go-to favorite. It's easy to make, easy to work with, and most important, it tastes very good.
Your Mise' En Place' For this recipe, you will need the help of an electric mixer. Hand held, or stand up. For melting the butter, a microwave oven would be convenient, but not necessary. And a good silicone scraper will be your best friend. |
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Preparation Tips
There are only four easy steps to this recipe.
You can make this while the cake is baking in the oven.
You can make this while the cake is baking in the oven.
It will keep in the refrigerator, fresh, for up to 5 days before it gets 'stale'. You can also freeze it for up to 3 months. Because of the butter in it, it will get hard in the refrigerator, so just allow it to come to room temperature before using. And re-whip the frosting, to fluff it up some, before covering your cake.
Easy Chocolate Buttercream
Do not be tempted to microwave the frosting into room temperature. You might get away with doing that if you babysat it entirely. Such as doing it in 10 - 12 second intervals, with the power at 2% - 3%. You know what I mean? Babysit it like that. Just remember to take it out of the refrigerator at least an hour before you need it. |
Easy Chocolate Buttercream Procedure
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Yumm, Chocolate Cake !
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