|Nutritional Guidelines (per serving)|
|Servings: 1 9-inch cake (9 portions)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 19g||94%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This makes a gorgeously chocolatey frosting, and it uses chocolate extract instead of vanilla for that extra bit of oomph. If you are a chocolate lover, it’s a fun ingredient to keep on hand to play around with. It makes enough to frost a 2-layer 8 or 9-inch cake.
What makes it a buttercream? Buttercream (also known as butter cream, butter icing, and mock cream) is a type of icing or filling used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard.
- 2 ounces chocolate (bittersweet or semisweet) (chopped or chips)
- 1 stick butter (unsalted)
- 2 tablespoons cocoa powder
- 1 teaspoon pure chocolate extract
- 3 cups confectioners’ sugar
- ¼ cup milk
- 1 (3-ounce) package cream cheese (softened)
Gather the ingredients.
Melt the chocolate and the butter over low heat in a small saucepan. Transfer to a mixing bowl.
In a medium sized mixing bowl, beat the cocoa powder and chocolate extract into the melted chocolate. Add the confectioners’ sugar and beat to blend well. Beat in the milk, then turn the beater to high speed and beat in the cream cheese until creamy.
Use this chocolatey frosting on this Simple Vanilla Cake!
According to Real Simple, here is how to frost a cake beautifully:
Put a dab of frosting on the cake stand: Dab a couple tablespoons of frosting on the stand before putting down the first cake layer. This will prevent the cake from sliding.
Tip: If you don’t have a cake stand, turn a large, wide-bottomed mixing bowl upside down and place a plate on top of it. Frosting is easier when the cake is elevated and closer to eye level.
Place the first cake layer on the stand: Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand.
Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.
Put a few strips of parchment paper under your cake: Tuck overlapping pieces of parchment paper under the edge of the cake; this will help keep your stand clean as you frost.
Start with 1 to 1½ cups of frosting: Using an offset spatula, put a big dollop of frosting—about 1 to 1½ cups—on top of the bottom layer.
Spread the frosting just beyond the edge of your cake: Using the spatula, start in the middle of the cake and spread the frosting evenly over the top and just past the edge of the top surface. The overhang of frosting will help you frost the sides of the cake.
Place the second layer top-side down: Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered.
Use 1 to 1½ cups of frosting for the second layer: Put a big dollop of frosting on the center of the cake and, using the offset spatula, spread it to the edges. If you get crumbs in the frosting, simply scrape the dirty frosting off your spatula into a separate bowl.
Tip: Be generous when you start to frost. You can always scrape some off if you end up with too much, but if you start with too little, you risk pulling crumbs from the cake into the frosting.
Frost the sides in sections: Think of the cake in quarters and tackle one quarter at a time, turning the cake stand as you go. Aim to get the cake covered with frosting first.
Smooth out the frosting or create any look you like: Once the cake is frosted, you can go back and beautify. Smooth out the frosting or create swirls or other textures. Remove any excess frosting. Gently pull away the strips of parchment paper to reveal your beautifully frosted cake.