Friday, December 9, 2011

Simply Saturday: Favorite Chocolate Buttercream

Chocolate Buttercream.... need I say more? I have two favorite go-to recipes I use. The first one is "fudgy" and is not good to use under fondant, but oh so good. The second one is basic and ever so yummy.

Chocolate Fudge Buttercream

1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

Cream together the butter or margarine with the shortening.
Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

 "Perfectly Chocolate Frosting"
adapted from Hershey's

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla extract

Melt butter. Stir in cocoa.
Alternately add powdered sugar and cream, beating to spreading consistency.
Add small amount additional cream, if needed. Stir in vanilla. About 2 cups frosting.

Yes, it does say to melt the butter, I was skeptical at first, but trust me, it needs to be melted.

The cake was for a dear friend turning "75". I hope she enjoys it!

Inside the cake was my favorite yellow cake recipe.

Yellow cake adapted from allrecipes, found here

.1 cup butter
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 3/4 cups milk

 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
Cream together shortening and sugar. Beat in eggs and vanilla.
In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.
Bake for 45 minutes, or until cake tests done. Cool.

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