BUTTERCREAMY – BUTTERDREAMY!
What makes this buttercream better than other frostings out there? Maybe we should be calling it “bettercream,” honestly. I think it might have to do with the use of Hershey’s cocoa. It’s so rich and pure. The vanilla and the powdered sugar are what sweeten it up so that it’s not bitter like pure cocoa tends to be. It’s simple to throw it together. When you’re melting the butter, use low heat. Slow and steady is the key here. Once it’s melted, then you’ll add the cocoa powder until it becomes thick and pasty.
Pop that into your large mixing bowl. Use the low speed as you add the powdered sugar and milk. Alternate between the two, but be sure to save a little bit of that milk in case the frosting is too thick. When the consistency is just right, add the vanilla extract. You’ll beat it in the mixer on high for about 5 minutes until it’s smooth and creamy, and then you can get busy frosting cakes, cupcakes, or even your own elbow if you desire.
The very awesome recipe that I found to make this review comes from the Chocolate, Chocolate and More blog. Click the link below to go visit the blog to see some more amazing pictures and get the detailed recipe.
CLIKE HERE FOR RECIPE
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