Chocolate, chocolate, chocolate!
I baked two batches of cupcakes
and wanted real chocolate buttercreams to conclude them; one white and one dark
chocolate. Both buttercreams were ample enough to cover one dozen large cupcakes
without surplus. This is both convenient and economical, because let’s be
honest, how often do we use up the small container of leftover icing tucked
away in the freezer?
Use only the finest
Belgian Chocolates... I love Callebaut! It comes in one and a half inch
thick bars. In western Canada,
Baker’s Chocolate is widely available and so is Lindt Chocolate. Generally look
for over 70% chocolate content. Avoid house brands and most chocolate chips.
Although there are pure chocolate chips in speciality stores, the brand names
grocery stores promote are anything but “pure”.
WHITE CHOCOLATE BUTTERCREAM
1 cup soft butter
3 cups sifted icing sugar
1 tsp real vanilla extract
1/2 cup good quality white chocolate, finely chopped
1/4 cup whipping cream
CHOCOLATE BUTTERCREAM
1 cup soft butter
3 cups sifted icing sugar
1 tsp real vanilla extract
1/2 cup good quality dark chocolate, finely chopped
1/4 cup whipping cream
- The preparation for white and dark chocolate buttercreams is the same.
- Place the butter, icing sugar and the vanilla in a standing beater and beat for 5 minutes until frothy.
- Meanwhile chop the chocolate finely and place in a small bowl and slightly melt it in the microwave for 30+ seconds.
- Stir down the remaining chunks until smooth.
- Add the whipping cream and stir smooth.
- The cold cream will cool down the chocolate so you can scoop it into the butter mixture right of way.
- Beat to combine.
- Make sure the cupcakes are at room temperature before piping.
- Each buttercream is the exact amount to cover 12 large cupcakes.
