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QUICK CHOCOLATE BUTTERCREAM ICING

 

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Ingredients:

 

80g Krimwell/Crisco shortening

80g butter

370-400g icing sugar, sifted (please adjust to your liking)
100ml milk

100g dark chocolate, melted
3 tbsp cocoa powder, sifted
 

 

 

Method:

  1. In a mixing bowl, cream both fats with mixer to lighten them up.

  2. Gradually add in sugar; beat well on medium speed. Scrape sides and bottom of bowl often.

  3. Add milk; beat until light and fluffy.

  4. Add in melted chocolate and cocoa powder. Mix until just blended.

To decorate cupcakes:

Place a dollop of icing at the centre of cupcake. Using a spatula (I like to use angled), spread icing on cupcake, pushing towards the edges. For fluffy look (as shown in picture), lightly touch the icing with spatula and lift up to create short sharp peaks. Place some chocolate curls at the centre of cupcake. Sieve some icing sugar to give the cupcakes a final touch.

 

Notes:

DO NOT ever beat your buttercream icing on high speed as this will incorporate too many air bubbles into the icing. Rough bubbly texture will make your decorating difficult, often results in jaggled decorations.