Chocolate Butter Cream For Cakes
by Tarla Dalal
Added to 169 cookbooks
This recipe has been viewed 41899 times
A rich and luscious icing made of cocoa and margarine sweetened with icing sugar, the Chocolate Butter Cream for Cakes is a fabulous tool that can immensely boost the visual appeal and taste of a cake. The intense cocoa flavour of this icing and its creamy melt-in-the-mouth smoothness are sure to steal your heart.
Covering cakes is the first step of decorating or frosting the cake, so here is a step by step procedure with pictures that will guide you in- How To Cover Cakes and you can also use this Chocolate Butter Cream to decorate cakes, cupcakes and pastries using a piping bag with a nozzle of your choice, as in Peppermint Cupcake .
Method- Sieve the icing sugar and cocoa powder together and keep aside.
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- In a bowl, cream the icing margarine using a wooden spoon till it is light and smooth.
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- Gradually, add the sieved icing sugar and cocoa powder mixture and cream till smooth using a wooden spoon.
- Add the vanilla essence and mix well. Use as required.
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Nutrient values (Abbrv) per tbsp
| Energy | 48 cal |
| Protein | 0.4 g |
| Carbohydrates | 11.9 g |
| Fiber | 0.7 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 0.5 mg |
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6 FAVOURABLE REVIEWS
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