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Learn how to make these easy silky smooth no grit Chocolate Buttercream. These recipes are not too sweet but you can add powdered sugar if you want to.
Dark Chocolate Condensed Milk Buttercream Recipe
Ingredients and procedure:
- 200 g Salted or Unsalted Butter (softened but still cold)
- 100 g Dark Chocolate Bar/chips
- 200 g Condensed Milk
- In a bowl, beat butter until creamy and pale in color, set aside.
- Microwave dark chocolate for 20 seconds intervals until completely melted.
- Add the lukewarm melted dark chocolate into the beaten butter.
- Beat, scrape down the sides and the bottom of the bowl.
- Add the condensed milk.
- Use a spatula for a quick mix then beat until it reaches stiff peaks, silky smooth consistency.
- Scrape down the sides and the bottom of the bowl.
- Dark chocolate condensed milk buttercream is ready to use.
Cocoa Powder Condensed Milk Buttercream Recipe
Ingredients and procedure:
- 50 g Cocoa powder
- 200 g Salted or Unsalted Butter (softened)
- 200 g Condensed Milk
- In a bowl, mix the condensed milk and cocoa powder. Set aside.
- In another bowl, beat butter until creamy and pale in color.
- Add the condensed milk and cocoa powder mixture into the beaten butter.
- Beat until it reaches stiff peaks and silky smooth consistency.
- Scrape down the sides and the bottom of the bowl.
- Cocoa powder condensed milk buttercream is ready to use.
- You can also replace half of the amount of the butter with vegetable shortening. This will help buttercream becomes more stable when it is humid.
- If your buttercream has plenty of air pockets, microwave for 5 to 7 seconds. It will help you to remove them and use a spatula to mix.
- Store in an airtight container and place in the refrigerator for a month or 2 months in the freezer.
- If you live in a cold country like me, microwave buttercream for 7 seconds intervals so it will be easy for you to spread it onto your cake.
- Use cold condensed milk and softened butter but still cold if you live in a humid country.
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