The Best Chocolate Buttercream Icing made with Real Butter, Cocoa powder, Confectioners sugar and a few tablespoons of milk/water is also the easiest to make and tastes absolutely heavenly!
I made these Vegan Chocolate cupcakes (without eggs,butter or milk) recently to celebrate my blogs 1st anniversary as well as my husbands birthday. Though we eat eggs I wanted to make a dessert that was eggless,butterless and dairy free! Must say the Vegan Chocolate Cupcakes turned out to be super moist and the Buttercream icing was literally icing on the cake! It was soft,fluffy,creamy,decadent and delicious!
I recently took a cake decorating class and learnt a few tricks which I hope to share with all of you. Here is a picture of me in class.
Some of my other popular eggless desserts are Blueberry Crumble, Mango Mousse-No Eggs,Gelatin or Agar Agar, Cookie Pizza/Fruit Pizza, Dates Walnut Cake- An Eggless Vegan Cake and Chocolate,Dates and Nut Laddoo.
Here is the written recipe followed by the step by step pictorial one-
Best Ever Chocolate Buttercream Icing
Ingredients
- 1 cup/2 sticks/230 gms Unsalted Butter
- 3 1/2 cup Confectioners Sugar/Powdered Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 3 tbsp milk or water if you prefer
- 1/4 tsp salt
- 2 tsp Vanilla extract
Instructions
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Bring butter to room temperature by leaving it on countertop for 2 hours.
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Mix confectioners sugar,cocoa powder and salt(All dry ingredients)
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Beat the butter for 3 minutes on medium till its creamy.
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Add vanilla extract and keep beating till its incorporated.
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On LOW setting/speed
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Add 1/2 cup of the mixed dry ingredients to the butter and keep beating well.
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Keep scraping sides of sides of bowl with spatula in between.
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When you have used up about half of the sugar/cocoa mixture, add a tbsp of milk.
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Keep adding 1/2 sugar/cocoa mix and 1 tbsp milk to the butter till everything is used up.
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Increase to HIGH setting/speed and beat for 3-4 minutes.
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Its done when you take a spoonful of frosting and turn the spoon over/upside down and the icing does not fall.
Notes
Cover and store in an air tight container for upto a week in the refrigerator.
Enough to ice 16-18 cupcakes or a large 9×13 sheet cake.
Here is the step by step Pictorial recipe-
Ingredients
Bring Butter to room temperature and whip with an electric beater
Mix Confectioners sugar,Cocoa powder and salt and add vanilla extract to the whipped butter
keep adding the dry ingredients to the butter adding a tbsp of milk/water till all of the dry ingredients are incorporated
Icing is ready when you scoop icing on a spoon and turn it upside down and icing does not fall
Get your icing bag ready with the nozzle that you want to use(I used a star shaped)
To make it easier to fill the icing bag, place the bag over a glass
Use a spatula to fill about 1/2 of the bag. Squeeze out all air and practice on wax paper before icing the cupcakes.
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