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How to Make Chocolate Buttercream Icing

Chocolate Buttercream Icing

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  • pasloma Flag

    Disappointing to the tears
    I want to say that I made the chocolate cake of this recipe... and the chocolate buttercream icing... everything was perfect, the cake raised perfect, perfectly leveled, the frosting looked great ... BUT... once the people ate it it was just too heavy and even when the icing tasted great on its own and the cake tasted very good on its own once you put them together it was really bad, I mean, the icing overpowered the flavor of the cake by much, it was just not right for it... I think this cake w

Petra Cox
www.momsapplepieco.com  
 

Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.

Chocolate Buttercream Icing

Petra Cox of Mom's Apple Pie Co. demonstrates how to make chocolate buttercream frosting that will complement any cake.

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Hi I am Petra Cox with Moms Apple Pie Bakery in Occoquan, Virginia. We are making a chocolate cake thats in the oven right now.

Now, we have enough time to make a really good Chocolate Butter Cream Frosting to ice our cake with when it's done baking. For a butter cream, I basically start with a pound of butter, and it has to be nice and soft, so it's a workable consistency. I have also a, just a bowl of Confectioners Sugar, just powdered sugar here. You can find that at any grocery store. What I like to do is just added half a cup at a time into the butter while it's mixing, until the consistency is of nice, spreadable yet firm because it's for icing the cake. I also like to put about a teaspoon of salt and around two teaspoons of real vanilla in that too. We are going to melt the chocolate and add that into the icing after we've achieved a nice consistency.

So, let's get started.

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