Buttercream Frosting
Creamy, light, and airy American buttercream. Very delicious and nice filling for cakes and cupcakes. An amazing smooth frosting for decorating any baked goods.
Equipment
- Mixer
- Decorating bag
- Decorating round tip #4
- Decorating star tip #104
- Offset spatula
- Mixing bowls
- Couplers
Ingredients
FOR THE BUTTERCREAM
- 1 cup or 2 sticks butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla
FOR THE MELTED CHOCOLATE
- 1 cup semi-sweet or dark chocolate chips
- 3 tablespoons butter, more if needed
Instructions
- Use a mixer with a whisk attachment. Place the butter into the mixing bowl, mix on medium-high for a minute or until creamy.
- Turn the mixer to a very low speed and gradually add the powder sugar. Scrape the sides of the bowl to make sure the butter and sugar are all incorporated. Add the heavy cream and vanilla.
- Turn the mixer on high, continue mixing for 2-3 minutes or until smooth and fluffy.
- Fill your decorating bag with buttercream, fitted with a star tip, and insert it in the middle of the cupcake. Squeeze the bag, and smooth the top of the cupcake. Set them aside until the melted chocolate is ready.
FOR THE MELTED CHOCOLATE
- In a bowl, add the chocolate chips and butter. Place them in a microwave oven and heat for 30-40 seconds.
- Remove from the microwave and stir, place it back in the microwave and keep heating in increments of 10-15 seconds.
- Continue stirring until the chocolate is melted and smooth.
- Dip the filled cupcakes into the melted chocolate. Place them in the fridge for 10-15 minutes and let them set.
- Use your prepared piping bag with round tip #4, and pipe the loops on top.
