Hi everybody! I'm Jenn Johns welcome back
to my new, second channel. Here I'm
going to be doing a Buttercream Basics
episode again and this time I'm going to
be showing you another classic recipe,
today it's going to be chocolate
buttercream. So here in my bowl I've got
one cup of salted butter. My first step
is to whip it up so it's nice and light
and fluffy. Once we've got nice light
fluffy butter we can start adding in our
other ingredients. So obviously for
chocolate we need some cocoa powder.
So in this recipe I'm going to be putting
two thirds of a cup of cocoa powder into
my bowl there, the whole thing off at one
spot. Now a total of one kilogram of
icing sugar is here in my bowl. Icing
sugar is also known as a confectioners
sugar or powdered sugar and I'm going to
put half of that into my bowl to start
off with about four cups one kilogram is
equal to eight cups of the icing sugar.
So I don't want to put too much off the
bat because I don't want to prevent the
incorporation of the ingredients to
happen the smaller amounts that you put
in to start off with the better
everything's going to incorporate and
you also want to make sure that
everything is at room temperature
because that's going to help it to mix
together as well. So now I need some
liquid into there I've got one
tablespoon of pure vanilla extract you
want to get that in there and we're also
going to use four tablespoons of milk
i'm using a two percent you could also
use one percent or skim milk and then
we're going to put the mixer back on and
we're going to beat it on the low speed
until this comes together.
Once this first amount of ingredients has come
together you might find that you still
have some chunks of butter in there you
want to make sure that you scrape the
sides of your mixer down and you scraped
off your paddle as well so you can get
rid of those completely in our next
go-round. So what we're going to do next
is we need to add some more liquid so
I'm going to put in two more tablespoons
so that's going to be a total of six and
if you're familiar with my vanilla
buttercream recipe that I put up last week
here on the channel you're going to know
that this is a very similar recipe but
I'm going to add one more tablespoon
here so a total of seven and that's
because I added in that extra the extra
cocoa and that's going to need some more
liquid to help incorporate it better
then we can add the rest of our icing
sugar here at this point as well get
that into your bolt and then I'm going
to do my final mixing and I'm going to
just let it go on low and then once it's
mostly incorporated I will turn up the
speed just slightly to help it get that
nice whippy texture to it.
With my seven tablespoons of milk in here I've got a
nice fluffy buttercream now but I'm
still finding it's a little bit stiff
you can see it's struggling to get off
the spatula here so in order to do that
I'm order to prevent that and make it a
little bit easier to work with what I'm
going to do is just add some more milk
probably a tablespoon at a time until
you get the consistency that you're
looking for. Recipes like this you can
definitely play with if you want a more
chocolatey flavor add more cocoa powder
just make sure that you know that you
need to add some more milk to counter
that additional cocoa powder so we're just
going to whip that up and then we'll see
if it's good enough.
So with a total of eight tablespoons of milk in this recipe
you've got the perfect chocolate buttercream
for piping on to cupcakes for
spreading on two cakes you can keep this
it's best used within two to three days
make sure it's in a sealed container and
you can also freeze it for one to two
months and then when you bring it out
let it come to room temperature and then
read whip it. So thank you guys so much
for watching this episode of Buttercream
Basics here with me Jenn Johns. Make sure
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See you guys next time
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