Tag: chocolate buttercream

Ermine Buttercream (Cooked Flour Frosting)

Published on by Gen George5 Comments

Learn how to make cooked flour frosting with this easy to follow tutorial. This vanilla ermine frosting is so velvety that it melts in your mouth! You can easily make this at home in your own kitchen by following along with this video tutorial.

If you find American buttercream too sweet and are looking for something with a velvety, melt in your mouth texture, then you really have to try this Vanilla ermine (also known as cooked flour) buttercream. This recipe is specifically for vanilla, but you can of course add any flavor to it. You need very few ingredients and equipment to make this recipe at home.

WHAT MAKES COOKED FLOUR FROSTING DIFFERENT TO AMERICAN BUTTERCREAM?

With ermine buttercream, some ingredients, such as, the flour, sugar, salt & milk are quickly cooked in a small pot and allowed to cool which then forms a pudding like mixture and is added to the butter to form the ermine frosting/buttercream.

With american buttercream, you simply mix the butter with some powdered sugar, milk & vanilla extract to create the frosting. It is quicker to make this version, but it is much sweeter and not as velvety as the cooked flour frosting. But both frostings are great to frost cakes, cupcakes or use as a macaron filling. Both frostings can also be flavored however you like.

Here is the link to my Delicious Chocolate Buttercream Frosting – https://www.youtube.com/watch?v=Pr3As…

Ingredients:

  • 30g (¼ cup) all purpose flour
  • 150g (¾ cup) white sugar
  • 250g (1 cup) milk
  • ¼ teaspoon salt
  • 225g (1 cup) unsalted, softened butter
  • ½ teaspoon vanilla extract

This recipe makes 2 cups of frosting, which is enough to cover 2 x 9-inch cakes. You can leave this frosting out at room temperature for about 6 hours, but it is best to refrigerate the frosting if you are in a very warm climate. You can refrigerate any leftover frosting for around 1 week.

choc cake

FLUFFY CHOCOLATE CAKE

Published on by Gen GeorgeLeave a comment

Everyone needs a good Chocolate Cake Recipe that they turn to when needed. This is mine and I love it because there is no fuss when making this recipe. This recipe is exactly the same as a Vanilla Cake Recipe, but all you need to do is change out some of the cake flour for cocoa powder. So you have 2 recipes in 1! A lot of chocolate cakes use oil, water or coffee, but this one is so simple, you won’t need to go looking for another chocolate cake recipe.

This recipe makes two 20cm/8 inch cakes.

If you’re a beginner baker, you might want to check out my List of 10 essential baking tools for beginners.

Ingredients for the cake:

  • 2 cups (300g) Cake Flour (add 2 teaspoons baking powder if your cake flour doesn’t have it added already)
  • ¾ cup (30g) Cocoa Powder, unsweetened
  • ½ teaspoon Salt
  • 1 cup (226g) Butter, unsalted & soft
  • 1 ½ cups (300g) White Sugar
  • 4 Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup (240ml) Milk, room temperature

How to Make an easy Chocolate Cake Recipe

This Chocolate Cake cannot be any easier to make! Start by measuring out your ingredients (remember to take your butter out the fridge a while before to let it come to room temperature), grease your cake tins and preheat your oven to 180°C/350°F.

TIP! You can use butter to grease your cake pans and then sprinkle flour around the pans so that the cakes don’t stick to the bottom!

Beat the butter and sugar in a large mixing bowl for about 3-5 minutes. Add the eggs in one at a time, mixing after each addition. Add in the vanilla extract and mix to combine.

Sift in the flour and cocoa powder and mix until just combined. Try not to mix the cake batter too much, only until you no longer see any dry ingredients.

TIP! Remember to scrape down the bowl between mixing!

Then add half of the milk, mix until combined and repeat with the remaining milk. Using a spatula, give the cake batter a final mix, making sure that all the ingredients have been well combined. Divide the batter evenly between 2 cake tins and bake for 30-40 minutes. Cakes are ready when a toothpick comes out clean.

When your cakes are done, remove them from the oven and leave them in their tins for 5-10 minutes and then transfer to a wire cooling rack to cool completely. Now is a great time to make the frosting and only assemble when the cakes are totally cooled down.

TIP! You can add a delicious berry jam in between the cake layers to cut through the sweetness of all the chocolate! Berries and chocolate go great together!

INGREDIENTS For the Frosting:

  • 2 cups (500g) Powdered Sugar
  • 250g unsalted Butter at room temperature (you can add a pinch of salt if you find american buttercream on the sweet side)
  • 2 to 3 tablespoons Milk/Cream
  • 2 teaspoons Vanilla Extract
  • 2 to 3 tablespoons unsweetened Cocoa Powder (taste it after adding 1 or 2 to see if you are happy with the taste)

How to make Chocolate Buttercream Frosting

  • Beat your butter for about 5 minutes until very light and fluffy
  • Gradually add the icing sugar
  • Add the milk + vanilla extract
  • Beat for another 5 min until all combined and you are happy with the texture (you can add more or less milk but don’t add too much as it will make piping difficult)
  • Add your cocoa powder, mix and taste

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VANILLA (AMERICAN) BUTTERCREAM

Published on by Gen GeorgeLeave a comment

American Buttercream is made from butter, icing/powdered sugar and any flavors you wish to add. It is a sweet buttercream frosting as there is a lot more sugar than butter and it is a great consistency for frosting or piping onto cakes and cupcakes. This recipe is also so versatile as you can add coloring, flavors, jams or spreads to it to create a range of yummy frostings.

BUTTER – I use a good quality butter for my buttercream and I do not use any shortening or other types of butter or margarine. There are many recipes that substitute butter for shortening or replace half of it, but not for this recipe. The best way to soften your butter is to remove it from the refrigerator an hour before you want to use it. You can soften it in the microwave, but it is not recommended as you can’t control the melting and you can risk it being too soft and you definitely don’t want to use a melted butter in your buttercream. It will just be runny and not have a good consistency to use.

SUGAR – American Buttercream uses a lot of Icing/Powdered Sugar and this is what gives it it’s yummy sweetness. You cannot, unfortunately, use less sugar than what the recipe uses as it will definitely change the taste and consistency. But, if you prefer or want to try a less sweet Buttercream/Frosting, than I recommend trying my Ermine (also known as Cooked Flour) Buttercream Frosting. It is so soft and velvety, but is not as stable as an american buttercream. If you want to pipe with your buttercream, then I would advise using an american buttercream.

LIQUID – I prefer to use milk in my recipes. The best would be whole/full cream milk, but you can also use water or cream. There is no secret or special recipe for this, but it’s about your personal taste and preference. So taste and add more or next time add less or try another ingredient until you’re happy with it. You will add more or less for not only the taste, but for the consistency too. If you want to frost your cake, then you can add about 3 tablespoons, but if you’re piping, then I would only add 1 or maybe 2 tablespoons of milk for a thicker consistency. That’s the joy of baking, it’s so versatile and easy to change or adjust.

VANILLA EXTRACT – If you are making a vanilla buttercream and not adding any other flavors to it, then you can add and taste again like before. Start by adding 1 and if you want a stronger vanilla taste then add 1/2 a teaspoon at a time, mix and taste again.

INGREDIENTS

  • 250g Butter (unsalted & softened)
  • 500g Icing/Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 to 3 tablespoons Milk (other options to add are water or cream)

This recipe makes about 2 cups, but it can be halved or doubled depending on how much you need.

HOW TO MAKE VANILLA BUTTERCREAM FROSTING

Place the butter in a large mixing bowl and beat the butter for about 5 minutes, until it is lighter in color, creamy and seems to have doubled. You can do this with a whisk, but I highly recommend using a hand or stand mixer.

Sift in half of the icing/powdered sugar and mix well before adding in the rest. Mix for about 5 minutes to fully incorporate the butter and sugar. You don’t want a ‘grainy’ texture and you can avoid this by sifting your sugar, adding it in in parts and mixing really well so that it dissolves into the butter.

Then add the milk and vanilla extract and give a final mix for 1 to 2 minutes. The milk will thin out the consistency of the buttercream so add more or less depending on what you want or prefer.

Some other buttercream frostings to try:

Chocolate Buttercream Frosting

Ermine Cooked Flour Buttercream Frosting

Chocolate Ganache Frosting

Swiss Meringue Buttercream

CHOCOLATE CUPCAKES

Published on by Gen George1 Comment

Very similar to vanilla cupcakes, these chocolate cupcakes are super simple to make. Add some cocoa powder and you’re good to go. Just like the vanilla cupcakes, they come out light and fluffy and paired with a delicious frosting, they will not be gobbled up in no time!!

Chocolate Cupcakes with a caramel centre & Nutella Buttercream

INGREDIENTS:

  • 100g Self-Raising Flour
  • 25g Cocoa Powder
  • 125 White Sugar
  • ¼ teaspoon Bicarbonate of Soda
  • Pinch of Salt
  • 140g Butter (unsalted & softened at room temperature)
  • 2 Large Eggs
  • 1½ tablespoons Milk (at room temperature)
  • ¼ teaspoon vanilla extract

HOW TO MAKE CHOCOLATE CUPCAKES:

Preheat your oven to 170°C/340°F and grease a cupcake tin with butter or non-stick spray.

In a large bowl (mixing bowl or bowl of your stand mixer), mix the butter and sugar.

Add the eggs one at a time and mix well after each egg.

Sift in the flour, bicarbonate of soda, salt and cocoa powder and mix on low speed or fold into the butter mixture.

Finally add the milk and vanilla extract and mix until all combined. You do not need to mix this for long, just until it is all mixed together.

Evenly divide the batter into your cupcake tin and bake for 22 minutes or until a skewer (toothpick) comes out clean.

Once they are done baking, transfer to a wire rack to cool completely.

You can frost these yummy cupcakes with any flavored buttercream, a ganache or even fill the centres with ganache or caramel. Check out my recipes for buttercream or fillings here!

CHOCOLATE NUTELLA CUPCAKES

Published on by Gen GeorgeLeave a comment

Nutty, chocolaty goodness is how I describe these delicious Nutella Cupcakes!! You cannot go wrong with these, whether it’s for a birthday or just because you HAVE to have them! 🙂

Another very simple chocolate cupcake recipe and if you already know how to make a basic buttercream recipe, then it won’t take you long at all to bake these beauties!

Let’s get baking…

Chocolate Cupcake Recipe:

  • Preparation Time: 15 minutes
  • Baking Time: 22 minutes
  • Makes 12 Cupcakes

INGREDIENTS:

  • 100g (3/4 cup) Self-raising flour (OR you can use All Purpose Flour and add 1 teaspoon of Baking Powder)
  • 25g (¼ cup) Cocoa Powder (unsweetened)
  • 125g (1 cup) White Sugar
  • ¼ teaspoon bicarbonate of soda
  • Pinch of salt
  • 140g Butter (unsalted and softened)
  • 2 Large Eggs
  • 1½ tablespoons Milk (whole or skimmed)
  • ¼ teaspoon Vanilla Extract

HOW TO MAKE CHOCOLATE CUPCAKES:

1.Preheat your oven to 170°C / 340°F. Place cupcake cases into your baking tin or grease your tin with some butter.

2.Sift the flour, bicarbonate of soda, salt and cocoa powder in a separate bowl and set aside.

3.Cream the butter and sugar until light and creamy. Add eggs one at a time and mix well after each one. Then add your dry, sifted ingredients to the wet mixture and mix until just combined. You can go ahead and add the milk and vanilla extract and mix that in.

4.Spoon even amounts of batter into your baking tin and bake for 22 minutes or until a skewer (or toothpick) comes out clean.

5.When your cupcakes are done, transfer them to a wire rack and let them cool completely.

Nutella Buttercream Recipe

INGREDIENTS:

  • 100g (½ cup) Butter (unsalted and softened)
  • 150g (½ cup) Nutella
  • 225g (2 cups) Icing/Powdered Sugar (i always suggest tasting your buttercream and deciding if you want to add more or less as everyone’s taste is different)
  • 3 to 4 tablespoons Milk

HOW TO MAKE NUTELLA BUTTERCREAM FROSTING:

1.Beat the butter for about 5 minutes until light and fluffy. Add the nutella and mix again for about 2 to 3 minutes.

2.Sift the icing sugar and add half of it at a time to the butter mixture. Mix well after each addition.

3.Finally, add the milk and check the consistency. If you want it thicker, add less and if you prefer it a little looser, add more. It is all up to you and your taste preferences!!

4.Your Nutella Buttercream is now ready and you can choose a fun piping tip or just use a knife to frost your yummy chocolate cupcakes.

If you love chocolate then be sure to check out my recipe for Chocolate cake or Fudgy Brownies!!

VANILLA CUPCAKES

Published on by Gen George2 Comments

Cupcakes shouldn’t be difficult to whip up at all and that’s why I have my go-to recipe and I want to share it with you! When your kids want a sweet treat or you have to prepare something for a school party, use this fool-proof recipe and you will have success every time!

Vanilla Cupcake Recipe

  • Preparation Time: 15 minutes
  • Baking Time: 22 minutes
  • Makes 12 Cupcakes

INGREDIENTS:

  • 125g (1 cup) Self-raising Flour (OR you can use All Purpose Flour and add 1 teaspoon of Baking Powder)
  • 125g (1 cup) of White Sugar
  • ¼ teaspoon Bicarbonate of soda
  • 125g (½ cup) Butter (unsalted & softened)
  • 2 Large Eggs
  • 1½ tablespoons Milk (whole or skimmed)
  • ¼ teaspoon vanilla extract

HOW TO MAKE VANILLA CUPCAKES:

Preheat your oven to 170°C / 340°F. Prepare your muffin/cupcake tin with paper cases or grease with butter.

Start by mixing your butter until light & fluffy (about 3-5 minutes). Add the sugar and cream together with the butter. Once the butter and sugar is well combined, add the eggs one at a time.

Sift the remaining dry ingredients in a separate bowl and add to the wet mixture.

Once the wet & dry ingredients are well combined, add the milk and vanilla essence. Mix again until all the ingredients are combined, but don’t mix for too long, just until it all comes together and you can no longer see wet or dry patches of ingredients in the batter.

Bake your cupcakes for 22 minutes or until a skewer comes out clean.

When your cupcakes are done, transfer them to a wire rack and let them cool completely.

You can frost these cupcakes with any frosting of your choice. You can find the recipes for my Chocolate Buttercream or Cooked Flour Buttercream here.