Chocolate Buttercream

I use this cream to crumb and frost my cakes when coated with marzipan. I prefer marzipan rather than fondant, I think the latter is too sweet. Fondant, on the other hand, is good for figures and decorations, as it keeps its shape better when it’s dry.

It is important that the butter is really soft, so it is easier to spread out.

This recipe is with the basic measurement with 100 g of butter as a starting point. For ex. for a cake of 20 cm in diam. and approx. 8 cm high I use 200 g of butter, i.e. double up on the basic recipe.

Also, when I frost a cake, before I add the mousse, I pipe a ring of butter cream around the edge. It walls up the mousse, and makes it easier to frost the cake.

CHOCOLATE BUTTER CREAM

100 G VERY SOFT BUTTER
175 G ICING SUGAR
25 G COCOA POWDER
½ TSP SALT

Mix all ingredients together with an electric whisk.

It is now ready to frost a cake. Remember that the cream should be soft. If you place the cream in the refrigerator while the mousse sets, it has to sit out on the kitchen table for some time to soften up.

P.S. I don’t want chocolate cream, replace cocoa  powder with the same amount of icing sugar and you have a white butter cream.

Leave a Reply

Your email address will not be published.