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4.12.11

COCOA BUTTERCREAM


This one is a versatile buttercream. It calls for a raw egg, but at different times, I have substituted the egg with 1/3 cup of whipping cream or some sour cream. The one thing you have to keep in mind is always, always use salt free butter. Buttercream tastes pretty awful with salted butter.

1 cup of unsalted butter, softened
2-1/2 cups icing sugar, sifted
1 egg
1/3 cup cocoa, sifted

• Beat the butter with an electric beater until fluffy.
• Add the sifted icing sugar.
• Using a wooden spoon, combine the butter and the icing sugar.
• Then beat with an electric beater for 3 minutes.
• Add the egg and beat for 2 more minutes.
• Using a wooden spoon stir the sifted cocoa into the cream.
• Then beat with an electric beater until well combined.

2 comments:

  1. Hello,


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    ReplyDelete
  2. Thanks for the kind invitation, but upon reflection I don’t think I have sufficient time to work on more than one site.

    With regards,
    Zsuzsa

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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