Billys Chocolate Buttercream Recipe 465 Food

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

BILLY'S CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.

CHOCOLATE AMERICAN BUTTERCREAM

Steps:

• Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

BILLY'S VANILLA BUTTERCREAM FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

BILLY'S VANILLA, VANILLA CUPCAKES

Steps:

• Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
• Add butter, mixing until just coated with flour.
• Add eggs, one at a time.
• In a large glass measuring cup add milk and vanilla.
• With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
• Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely. Repeat process with remaining batter.
• Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
• Decorate with sprinkles, if desired. Serve at room temperature.

BASIC VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

CHOCOLATE BUTTERCREAM

Steps:

• Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
• To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
• Add the milk carefully and beat until smooth.
• Add the melted chocolate and beat well for 2 minutes.
• Add the vanilla and beat for 3 minutes.
• Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
• **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.

BILLY'S CHOCOLATE BUTTERCREAM RECIPE - (4.6/5)

Steps:

• Directions Step 1 In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix. YIELD: Makes enough for 30 cupcakes Step 1 In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix. YIELD: Makes enough for 30 cupcakes

BILLY'S VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
• With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
• If necessary, gradually add remaining 2 cups sugar to reach desired consistency.