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Baking Is Science For Hungry People: Bittersweet Chocolate Buttercream Frosting

Hello Frosting Fans!

I made another frosting recently that I think you’ll enjoy! This one I used food coloring to dye a green, to go with my friend’s Birthday Cupcakes, since that is her favorite color. But that part is definitely optional!

Bittersweet Chocolate Buttercream – YUM!

To start, if you do want to use food coloring, I highly recommend you get this from Hobby Lobby, or this one from Michael’s, or something similar from whatever crafting store you frequent! I prefer the Wilton Icing Color Set, but the Duff’s will work just as well!

Wilton Green Icing Color

So to make this delicious and pretty confection, I started with the basics for any self-respecting buttercream frosting: creaming 1 cup of slightly softened unsalted butter with 2 tspn vanilla extract and 1/3 cup unsweetened cocoa powder until nice and smooth. Once this is smoothed out, add in 2 cups of powdered sugar and another 1/4 cup of unsweetened cocoa powder and mix on high speed until well blended. Once this gets to a smooth state, IF you need it a little thicker, then add in another 1/2 – 3/4 cup of powdered sugar by 1/4 cup increments, and blend until smooth.

To color: Take a fresh toothpick, swirl it in your food coloring until you have a pretty good and thick layer on your toothpick, and ‘wipe it off’ into your frosting. I basically took the lower half of a toothpick and got a gob of green on it, had the mixer still going and so swirled the green into the frosting as it mixed in, literally wiping off the frosting on the toothpick (with the extra coloring included) to keep mixing it. I ended up doing this process 3 times – I used one toothpick on either end, plus one side of another toothpick, to get the desired color which is pictured above. Store in a bag and let it cool for at least 2 hours, or overnight. If it’s solid, just let it sit for 5 minutes and come to room temp before putting onto your cupcakes or cakes!

Frosted and delicious!

NOTE: You don’t want to keep dipping your toothpick end you’re using into the color repeatedly, because it will leave behind the frosting residue, which could cause bacteria and contamination on future uses for other frostings!

The flavor of this frosting comes out very bittersweet, but still incredibly chocolate-deliciously. It is not overly chocolatey (though adding more chocolate would fix that), and it’s not overly sweet, but it’s just a perfect meld of bittersweet chocolate. I hope you enjoy this, and please let me know you’re

Craft You Later,
Beth

Baking Is Science For Hungry People: Peanut Butter Buttercream Frosting

Hello Baking Fiends!

I had shared a Chocolate Cupcake recipe earlier this week, and while I had served some of them without frosting of any kind, I had also made a Peanut Butter Buttercream Frosting for them that. Was. HEAVEN. Not to brag, but I literally was sitting there with the wooden spoon after I’d bagged the frosting, and just licking the spoon clean – I refused to let any of that yummyness go to waste! Have no fear, I didn’t lick until after it was all done… that would just be gross (but delicious still)…!

Chocolate Cupcake with Peanut Butter Buttercream Frosting!

So, for the frosting, here is what you’ll do:

Cream 1 cup (2 sticks) of unsalted butter in a stand mixer until incredibly creamy but a bit sticky.

Add in 2 teaspoons vanilla extract and 1/2 cup crunchy peanut butter.

Cream the pb+butter mixture until very thick and, well, creamy.

Gradually add in about 2 1/2 cups of powdered/confectioner’s sugar and continue beating on low-medium until well combined.

Frost to enjoy to maximum deliciousness!

Frost your cake, cupcakes, graham crackers, vanilla wafers, or wooden spoon — and enjoy! 😉

Charlotte Beer Babe leader enjoying a snack!

Witness, Charlotte Beer Babe leader Tracie enjoying a Chocolate Cupcake with Peanut Butter Buttercream Frosting at a recent Charlotte Beer Babes event! 🙂

Let me know how you like this frosting, would love to hear feedback from y’all, as always!

Craft You Later,
Beth

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