Food recipes
Magnolia Bakery Chocolate Buttercream
Magnolia Bakery Chocolate Buttercream Ingredients: butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d candies, semisweet chocolate vanilla extract sugars, powdered Directions: In a large m...
Magnolia Bakery Chocolate Buttercream
Ingredients:
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
vanilla extract
sugars, powdered
Directions:
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.
Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.
Note: To melt the chocolate, place it 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.
Ingredients:
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
vanilla extract
sugars, powdered
Directions:
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.
Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.
Note: To melt the chocolate, place it 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.