How to Make Tasty Vickys Dark Chocolate Buttercream Icing, Free-From

Vickys Dark Chocolate Buttercream Icing, Free-From. Great recipe for Vickys Dark Chocolate Buttercream Icing, Free-From. See great recipes for Vanilla Coconut-Buttercream Frosting too! A few days ago I shared my dairy-free chocolate cupcakes with the promise of sharing the buttercream (can you call it BUTTERcream if it's dairy-free? what do you think?) to go on top.

Great recipe for Vickys Jungle Cake Decoration Idea. I used my usual chocolate avocado cake recipe and bought a bunch of animal figures from ebay. Not much of a recipe but I like to share. [Photograph: Vicky Wasik] This recipe combines the speed and ease of an American buttercream with the richness and intensity of ganache, for a bold yet simple chocolate frosting. You can have Vickys Dark Chocolate Buttercream Icing, Free-From using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vickys Dark Chocolate Buttercream Icing, Free-From

1. It's of gold foil wrapped Stork Margarine block, softened (6 tablespoons).
2. You need of icing / powdered sugar (2 cups).
3. It's of dark chocolate, melted (most dark chocolate is dairy and soy-free).
4. You need of vanilla extract.
5. You need of drizzle coconut milk.

The exact color and texture will depend on how long the frosting is whipped; stop short for a dark, dense frosting, or continue whipping until it's airy and relatively pale. Sweetapolita's black chocolate frosting is fudge-y and delicious, but I made a few tweaks to the recipe for taste and to simplify it even more. There are a few key components to making black buttercream black without staining your guests' teeth. Here are the essentials: Black food gel; Dark cocoa powder; Time Swiss buttercream is the workhorse of a pastry chef's kitchen, a cheap and easy frosting made from egg whites.

Vickys Dark Chocolate Buttercream Icing, Free-From instructions

1. Cream together the margarine and icing sugar.
2. Beat in the cooled, melted chocolate and vanilla.
3. Add the milk to adjust to required consistency.
4. This is enough to frost an 8 inch layer cake or 12 cupcakes.

With a bit of sugar thrown in, the mixture is cooked over a water bath, whipped into an airy Swiss meringue, then enriched with butter. The result is a silky smooth frosting that tastes light and mild, ready to be customized for any occasion or stored away for later—Swiss buttercream. But there are many other ways to make an eggless chocolate icing—some of which may require a bit of skill in the candy-making department, such as the old-school fudge frosting and new-school marshmallow buttercream from my cookbook, BraveTart: Iconic American Desserts. We even have an eggless chocolate frosting here on Serious Eats that's based on homemade sweetened condensed milk. See more ideas about Cupcake cakes, Cake decorating, Cake decorating tips.