Chocolate Buttercream Frosting

As promised, here's the recipe for the chocolate buttercream frosting that topped the chocolate wedding cupcakes...

This recipe is originally from joythebaker, who is a most excellent baker & blogger. I highly recommend visiting her little spot in cyberspace.

I have converted the quantities from American measures to metric for those of us who don't work in cups. (For those of you who do, follow the link to joy the baker's blog & they'll be right there for you.)

Chocolate Buttercream Frosting 

makes enough to frost about 40 small cupcakes or 25 large cupcakes

ingredients

170g butter at room temperature
75g cocoa
400g icing sugar
110ml milk
110ml double (heavy) cream
50g ovaltine (or other malt based drink)
2tsp vanilla essence


1) Beat together the butter & cocoa. (It will be quite stiff.)

2) Sieve in the icing sugar & beat to combine.

 

3) Gradually add in the milk & vanilla extract, beating well after each addition to create a smooth consistency.

4) In a measuring jug, stir together the cream & ovaltine.

5) Add a small quantity of the ovaltine mixture to the buttercream and beat to combine. You might not want to use all of the ovaltine mixture, so just keep adding it until it reaches your desired consistency. 
(I was piping the frosting so needed it to be thick enough to keep its shape, but if you're going to be spreading it on & like malty chocolate, add the whole lot!)

6)  Once your frosting has reached the desired consistency, either spread straight onto the cooled cakes, or fill a large piping bag fitted with either a star or round shaped nozzle and pipe away!


7) If using hundreds & thousands, or any other sprinkle to suit your fancy, now's the time to sprinkle away.


photo credits :: Ben Currer