Do you want a rich cream with a distinctive texture and indescribable taste? Do you want to prepare a cream suitable for all kinds of cakes, cupcakes and desserts? Do you want a lot of chocolate? Nothing is tastier and easier than chocolate butter cream, cocoa or white chocolate, so you have to get ready for a good taste of chocolate!

To prepare the chocolate cream you need to bring the butter mold in addition to the chocolate bar you prefer or cocoa with other ingredients according to the recipe, follow the steps and finally add the cream to the dessert, but you may not be able to resist . and you can eat it alone even without the cake.

4 - Butter cream with chocolate and coffee

Butter cream with chocolate and coffee

Preparation time 10-12 minutes.

the ingredients

  • 680 grams of fine white sugar, which equates to about 6-5 cups of it.
  • 339 grams of soft, salt-free butter (at room temperature) equivalent to 1 and a half cups.
  • 50 grams of cocoa powder, equivalent to half a cup.
  • 4 grams of salt is equivalent to a quarter of a teaspoon.
  • 10 milliliters of coffee (espresso), equivalent to 2 teaspoons.
  • 7 milliliters of liquid vanilla, equivalent to a teaspoon and a half.
  • A small amount of thick cream.

method

  • Put the soft butter, after cutting it into medium cubes, in a large bowl, and start beating it at high speed, as you can rely on the food processor. .
  • Sift the cocoa powder to make sure it does not contain large lumps or lumps, then add it to the butter and start beating, this time at medium speed, and after a few minutes add the salt non-stop. beat until you get a texture similar to the texture of brownies.
  • Now sift the fine sugar to make sure there are no sugar grapes left, and then you need to go back to the cream to whip continuous and add sugar (half a cup at a time) until it is completely mixed with the ingredients so that you add the cup and the other and so on until you get the soft, light texture Necessary for the cream.
  • Before adding the full amount of sugar, add the espresso, liquid vanilla and liquid cream, then continue adding sugar and stirring.
  • Now put the chocolate cream in the bag intended to decorate the cake and then spread it on the mold or pieces.

Notes

  • You can make sure that the butter is at room temperature (at the desired temperature) by applying a little pressure with your finger and noticing the effect, it should be soft and this small pressure makes it start to melt, otherwise you have to wait little more.
  • If the available butter is already salty, then it can be used and trusted, but as long as the salt is omitted between the ingredients, so that in the end we get the desired taste and not a salty cream.
  • The amount of sugar to use can be a little more or less than the specified amount, and this is determined by the texture of the cream, which should be soft and light.
  • You can add more coffee and salt (to taste) after tasting the cream and noticing the taste.

3- Dark chocolate butter cream

dark

The time required for preparation is 12-15 minutes.

the ingredients

  • 180 g of raw, diced dark chocolate (approximately a medium-sized chocolate bar).
  • 300 grams of soft, salt-free butter, equivalent to a cup and a half (at room temperature).
  • 540 g of fine white sugar is about 3 cups.
  • 4 tablespoons liquid milk.

method

  • Melt the dark chocolate by putting a pot of water on the fire until it boils and the steam starts to rise, then put the chocolate in another suitable container and place the chocolate on top of the pot. 'boiling water without stopping to stir. until the chocolate melts through the heat of the steam and then remove from the heat.You can also rely on the microwave for this.
  • Put the soft butter, after cutting it into medium cubes, in a large bowl, and start beating it at high speed, as you can rely on the food processor. .
  • Now sift the fine sugar to make sure there are no sugar grapes left, and then you need to go back to the cream to whip continuous and add sugar (half a cup at a time) until it is completely mixed with the ingredients so that you add the cup and the other and so on until you get the soft, light texture Necessary for the cream.
  • After about 3-4 minutes of beating, add the milk without stopping to beat.
  • We add the melted chocolate, but after it has cooled down a bit (we don’t want to add it while it’s hot) and continue beating for a few minutes, and the dark chocolate butter cream is ready.
  • Now put the chocolate cream in the bag intended to decorate the cake and then spread it on the mold or pieces.

Notes

  • Instead of relying on dark chocolate, you can add milk chocolate or sweet chocolate (depending on your preference and the taste of the chocolate butter cream), but overall dark chocolate is best.
  • Instead of relying on liquid milk, you can add thick cream, sweetened condensed milk or some espresso, if there is no milk or if you prefer not to drink it.

2 - Butter cream with cocoa

cocoa

Preparation time is 12-10 minutes.

the ingredients

  • 220 grams of soft, unsalted butter, which is the equivalent of 1 cup or 2 diced butter (at room temperature).
  • 625 grams of fine white sugar is about 5 cups.
  • 50 grams of cocoa powder, equivalent to half a cup.
  • From 125 milliliters to 250 milliliters of liquid milk, that is, half a cup to a cup (the amount is determined by the consistency of the cream).
  • A teaspoon of liquid vanilla.

method

  • Put the soft butter, after cutting it into medium cubes, in a large bowl, and start beating it at high speed, as you can rely on the food processor. .
  • Sift the cocoa powder to make sure it does not contain large lumps or lumps, then add it to the butter and start beating, this time at medium speed, and after a few minutes add the salt non-stop. beat until you get a texture similar to the texture of brownies.
  • Now sift the fine sugar to make sure there are no sugar grapes left, and then you need to go back to the cream to whip continuous and add sugar (half a cup at a time) until it is completely mixed with the ingredients so that you add the cup and the other and so on until you get the soft, light texture Necessary for the cream.
  • After about 3-4 minutes of beating, add both the vanilla and the milk through the continuous beating (you will have to add the milk little by little until we get a homogeneous texture of the cream), it is that is, you will not have to add the entire amount of milk.
  • Now put the chocolate cream in the bag intended to decorate the cake and then spread it on the mold or pieces.

Notes

  • The amount of milk to add is determined by the consistency of the cream, which should be smooth and thick.
  • Instead of relying on milk, you can add thick cream.

1 - Butter cream with white chocolate

White chocolate

Preparation time 10-12 minutes.

the ingredients

  • 100 grams of raw, diced white chocolate (approximately a small bar of chocolate).
  • 140 grams of soft, salt-free butter, which is three-quarters cup (at room temperature).
  • 70 g of fine white sugar is about 1 cup.

method

  • The first step is to melt the white chocolate by putting a pot of water on the fire until it boils and the steam starts to rise, then you have to put the chocolate in another suitable container and put the chocolate bowl on the pot of boiling water with stirring constantly until the chocolate melts through the heat of the steam and then remove from the heat.
  • Now we prepare the rest of the ingredients for the cream of white chocolate butter: cutting the soft butter into small cubes and placing them all in a bowl suitable for beating or in a bowl of the food processor, and then sieving the fine sugar to make sure no grains of sugar accumulate and also add it to the bowl of the blender with butter.
  • We beat the butter and sugar at first at low speed (because the sugar does not fly at all) and then we will increase the speed little by little, beating until we reach a thick and smooth consistency.
  • Add the melted chocolate, but after it has cooled down a bit (we don’t want to add it while it’s hot) and continue beating for a few minutes, so the white chocolate butter cream is ready.
  • Now put the chocolate butter in the bag to decorate the cake and then spread it on the mold or pieces, you can decorate it using a food color spray of a suitable color or putting a little edible powder on the cream. bag (at the edges) and then handing out the cream as usual.

Notes

  • You can melt the chocolate in the microwave by placing it in a suitable bowl and then heating it in the microwave for a few moments, removing it, stirring it a little, and repeating it until the chocolate is completely melted.
  • It is preferable to melt the chocolate along with beating both the sugar and the butter so that it does not come back together before it is time to use it, so you need to melt it again.
  • It is important to stir the chocolate by melting from time to time to make sure it melts completely before it burns.

So ended the 4 recipes to prepare the chocolate butter cream ... Which one did you like? And what will be your first recipe? And what would be your favorite?

More cream recipes:

  • How to make whipped cream with 4 quick and easy recipes
  • Delicious cake and cream cupcake recipe with 5 easy and simple recipes
  • How to make chocolate sauce with cocoa powder

Sources

  • Chocolate butter cream recipe
  • Chocolate butter cream icing
  • WHITE CHOCOLATE BUTTER CREAM

Chocolate butter cream ... 4 delicious recipes that go with any type of cake

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