|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
- 1/4 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 a simple vanilla cake or some cupcakes. If you are new to frosting cakes or just haven't frosted a cake in awhile, we have a wonderful step-by-step tutorial on how to frost a layered cake.