CHOCOLATE BUTTER CREAM ICING
INGREDIENTS
- 200g Icing Sugar ( sifted).
- 200g Butter ( softened).
- 200g Chocolate.
- Pinch salt.
METHOD
1. Sift Icing sugar in a large bowl;
2. Cube softened butter and put into bowl with icing sugar.
3. Put in a pinch of salt.
4.Melt chocolate in a small bowl over a pot of boiling water. Make sure the base of the bowl does not touch the water.
Alternatively, melt chocolate on a very low heat in a small pot stirring constantly
or else melt chocolate in microwave at medium pace- stir constantly.
5. W\hen chocolate is melted, pour into icing sugar/butter mixture. Stir until combined. You can also use a hand beater to mix. Remember, blend until combine making sure that the butter is thoroughly combined.
COMMENTS
If you use this to ice a chocolate cake, then put the decorated cake uncovered in the fridge until the butter cream icing firms.
Use a good quality chocolate for best results but choc melts work really well too.
If you have any left over, you can use the butter cream between two biscuits such as lattice biscuits. You can leave out this butter cream on the bench to keep at room temperature for 2 days maximum.
Alternatively you can adjust the measurements to suit your needs but keep the equivalent measurements eg 150g of the same ingredients or 100g of same ingredients.
4.Melt chocolate in a small bowl over a pot of boiling water. Make sure the base of the bowl does not touch the water.
Alternatively, melt chocolate on a very low heat in a small pot stirring constantly
or else melt chocolate in microwave at medium pace- stir constantly.
5. W\hen chocolate is melted, pour into icing sugar/butter mixture. Stir until combined. You can also use a hand beater to mix. Remember, blend until combine making sure that the butter is thoroughly combined.
COMMENTS
If you use this to ice a chocolate cake, then put the decorated cake uncovered in the fridge until the butter cream icing firms.
Use a good quality chocolate for best results but choc melts work really well too.
If you have any left over, you can use the butter cream between two biscuits such as lattice biscuits. You can leave out this butter cream on the bench to keep at room temperature for 2 days maximum.
Alternatively you can adjust the measurements to suit your needs but keep the equivalent measurements eg 150g of the same ingredients or 100g of same ingredients.
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