Wonderful chocolate buttercream for yellow cake
- Carbohydrate 39.504721711329 g
- Cholesterol 41.1254166925779 mg
- Fat 14.4264818742546 g
- Fiber 0.594833347760597 g
- Protein 1.55254250054989 g
- Saturated Fat 8.65692704587497 g
- Serving Size 1 1 (68g)
- Sodium 115.934743711564 mg
- Sugar 38.9098883635684 g
- Trans Fat 1.47192151341512 g
- Calories 285 calories
Step-by-step
- Cream the butter and cream cheese with a mixer.
- Add the cocoa and vanilla.
- Add the confectioner's sugar in small batches and blend on low until combined. Scrape down sides with each addition.
- Add 1 tablespoon of milk at a time until you get the consistency you desire.
Temperature control dictates whether this frosting holds its structure or liquefies entirely. Both the butter and the cream cheese must register between 65 and 68 degrees Fahrenheit before the mixer touches them. Cold dairy resists emulsification, while completely melted fats trap air improperly and cause curdling.
Achieving Structural Stability
Adding confectioner's sugar requires patience. Pouring the entire pound into the bowl at once overwhelms the fat matrix and creates dense pockets of dry powder. Introduce the sugar in quarter-cup increments while running a paddle attachment on low speed. Stop the motor frequently to scrape the bottom and sides of the mixing bowl with a rubber spatula. Unsweetened cocoa powder contains starches that absorb moisture aggressively. Watch the consistency closely during the final liquid additions. Milk should be incorporated one tablespoon at a time. Stop adding liquid the moment the mixture reaches a spreadable, glossy peak.
- Grainy texture indicates undissolved sugar crystals or butter that was too cold during initial creaming.
- Slumping frosting results from warm milk or over-mixing after the final liquid addition.
- Refrigerate finished frosting for up to three days in an airtight container, then re-whip briefly before application.
