Just when you thought the World Famous Swiss Buttercream Recipe could not get any better…….
Add chocolate to it!
Yes that’s right……
Chocolate Buttercream is going to happen!
Quite possibly the best thing about chocolate buttercream is that it is not too chocolate.
Did I just say that?
You see, even for a chocolate addict like me I find that sometimes cakes need just a subtle hint of chocolate to take everything to the next level; where fudge icing may be a bit too overpowering……
Chocolate Buttercream will be your new best friend.
Just follow along to the video tutorial below for regular vanilla buttercream, then at the very last stage of mixing, add COOLED chocolate (or the cocoa paste)
- Prepare the swiss buttercream as per the instructions with that recipe
- At the last stage of mixing add the cooled melted chocolate all at once and mix to combine.
- OR if using cocoa powder dissolve the cocoa powder in the hot water, be sure to cool completely before adding to the swiss buttercream
Cakes iced in buttercream can stay out at room temperature (and is actually best SERVED at room temperature) for up to 5 hours, as long as the filling you choose can also handle that length of time with no refrigeration.
Chocolate buttercream recipe alone can be left at room temperature for up to 2 days
Refrigerate for up to 1 month
Freeze for up to 2 months
*You will have to bring back to room temperature and then remix before using to ice cakes