Simply Recipes / Mark Beahm
Theres frosting, which is okay.
And then thereschocolatefrosting, which is really what all frosting should be.
Ive learned to leverage this reward for getting my daughter to hustle finishing chores she despises.
Simply Recipes / Mark Beahm
Heres the recipe Ive relied on for school cupcakes and birthday surprises for years.
Its chocolatey enough to be decadent and sweet enough for kids to embrace unilaterally.
What Is Buttercream?
Simply Recipes / Mark Beahm
This is very close to the One-Bowl Chocolate Buttercream recipe from the back of the Hersheys cocoa tin.
As far as I can tell, it hasnt changed in 40-some years.
Buttercream is simply a frosting made from butter and sugar.
Simply Recipes / Mark Beahm
You dont even need an electric mixer, but it does speed up the process.
Ive also experimented with ingredient swaps.
Turns out you could use any kind of milk, from skim to whole.
Simply Recipes / Mark Beahm
I used to make this with heavy cream at one of my restaurant jobs.
Next thing: Natural cocoa powder or Dutch-process?
Dutch-process is darker, mellower, and some people feel its richer.
Simply Recipes / Mark Beahm
When I cook with it, I omit or lower the salt in a recipe.
Make It Vegan
This recipe works for a vegan chocolate frosting, too.
Simply swap agood-quality plant butterfor the dairy butter, and your favorite plain non-dairy milk for the regular milk.
Simply Recipes / Mark Beahm
Make Ahead
you could refrigerate the finished buttercream in an airtight container for up to 2 weeks.
Let it come to room temperature and beat thoroughly before frosting cakes or cupcakes.
Freeze Your Leftovers
A good buttercream recipe always has a little leftover.
Simply Recipes / Mark Beahm
This is because you never want to run out in the middle of frosting a cake or cupcakes.
Likely youll have a generous dab that didnt get used on the cake.
you’re able to freeze it in an airtight container for up to 6 months.
Simply Recipes / Mark Beahm
Itll also stay good in the fridge for up to 2 weeks.
Then I freeze them in a plastic container and snack on them straight from the freezer.
The graham crackers soften in the freezer, making them like decadent ice cream sandwiches.
Simply Recipes / Mark Beahm
Theyll stay good for about a week; after that, they taste a little freezer-y.
Double the recipe if you want to frost an 8 or 9-inch round cake with two layers.
The mixture will be stiff.
Simply Recipes / Mark Beahm
Scrape the sides of the bowl down a few times with a rubber spatula.
Add the vanilla to the milk.
If its too stiff, beat in a little more milk.
If its too thin, beat in a little more powdered sugar until you reach the consistency you want.
Your buttercream is now ready to use.
Once its on a cake, its fine to keep it at cool room temperature for a few days.
If your kitchen is hot, you may want to refrigerate it.
Refrigerate the buttercream in an airtight container for up to 2 weeks.
Let come to room temperature and beat thoroughly before frosting cakes or cupcakes.
You may also freeze the buttercream in an airtight container for up to 6 months.
