I tried another recipe from Wilton to make this chocolate buttercream.
Hmmm, I personally feel that the cream is not that smooth, maybe the I never whipped properly...??? :-p
I also feel that the buttercream is abit sweet as well, so perhaps for those of you who do not like too sweet, you can cut down on the icing sugar.
Ingredients:
1/2 cup (95g) shortening
1/2 cup (120g) butter, softened
3 oz (90g) cocoa powder
1 tsp vanilla essence
4 cups (400g) icing sugar
3-4 tbsp milk
Makes:
About 3 cups of icing.
About 3 cups of icing.
Instructions:
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
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