Laura
07-25-2010, 11:11 PM
from msnbc.com:
http://today.msnbc.msn.com/id/9123257
Recipe: Simple Chocolate Buttercream
Chef: Billy Reece Ingredients
4 sticks butter
12 ounces semi-sweet chocolate
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
Baking Directions
Cream (with hand or stand mixer):
4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes
Melt (in microwave or double boiler):
12 ounces semi-sweet chocolate
Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …
Add:
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.
Do not refrigerate; use immediately or store in airtight container for up to 2 days.
Serving Size
Yields 24 to 27 cupcakes
http://today.msnbc.msn.com/id/9123257
Recipe: Simple Chocolate Buttercream
Chef: Billy Reece Ingredients
4 sticks butter
12 ounces semi-sweet chocolate
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
Baking Directions
Cream (with hand or stand mixer):
4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes
Melt (in microwave or double boiler):
12 ounces semi-sweet chocolate
Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …
Add:
2-3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.
Do not refrigerate; use immediately or store in airtight container for up to 2 days.
Serving Size
Yields 24 to 27 cupcakes