Russian Buttercream Chocolate Frosting Recipes
EASY BUTTERCREAM FLOWERS CAKE (RUSSIAN PIPING TIPS)
Use this tutorial to learn how to make buttercream flowers for cakes and cupcakes, using Russian piping tips. Simple and easy cake decorating technique!
Provided by Abeer Rizvi
Categories Dessert
Time 1h25m
Number Of Ingredients 3
Steps:
- Bake the cakes and allow them to cool completely.
- Prepare both the frostings.
- Place one cake on a serving dish and spread chocolate buttercream on top.
- Then, place the other cake on top of the icing and press gently to secure into place.
- Ice the entire cake in chocolate frosting.
- Use a decorating comb to create stripes along the side of the cake.
- Spray the sides of the cake with golden edible spray (optional).
- Attach a few different types of Russian tips to individual piping bags and fill them with the chocolate frosting and light brown American buttercream.
- Hold the piping bag at a 90 degree angle on top of the iced cake. Squeeze the bag until some icing comes out and then pull away.If you pull away slowly, you will end up with longer flower petals and if you pull away quickly, you will end up with shorter petals.Continue making little flowers on the cake, using dark and light shades of icing until fully covered.
- Attach a basic leaf tip (Wilton tip # 352) to a piping bag and fill it with chocolate frosting. Fill any gaps between flowers by piping little leaves.
- Pipe flowers around the base of the cake and you are done. Enjoy!
Nutrition Facts : Calories 609 kcal, Carbohydrate 98 g, Protein 1 g, Fat 26 g, SaturatedFat 7 g, Sodium 276 mg, Fiber 1 g, Sugar 90 g, ServingSize 1 serving
CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)
This American chocolate buttercream frosting is decadent, indulgent, and chocolatey. It has just the right amount of sweetness and is perfect for spreading or piping on cakes or Chocolate Cupcakes.
Provided by Natasha Kravchuk
Categories Easy
Time 6m
Number Of Ingredients 6
Steps:
- With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
- Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.
Nutrition Facts : Calories 275 kcal, Carbohydrate 32 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 46 mg, Sodium 53 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
RUSSIAN BUTTERCREAM CHOCOLATE FROSTING
Make and share this Russian Buttercream Chocolate Frosting recipe from Food.com.
Provided by gailanng
Categories Low Protein
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.
- In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds. Scrape the bowl as needed.
- Add the syrup and vanilla and process until just combined, about 5-10 seconds.
- Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Do not overmix.
- Frosting can be used immediately or for longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.
Nutrition Facts : Calories 1490.4, Fat 102.5, SaturatedFat 63.8, Cholesterol 203.3, Sodium 662.7, Carbohydrate 164.9, Fiber 11.6, Sugar 103.8, Protein 8.2
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- Whip the room temperature unsalted butter on a medium high speed with a whisk attachment of a stand mixer or hand mixer for 5-7 minutes. The butter should lighten in color as you incorporate air into it.
- Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed.
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- In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (approximately 8 minutes). Stop to scrape the bottom of the bowl a few times.
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- American Buttercream. If you’ve never, ever made frosting, start with American buttercream. It’s impossible to mess up—just combine butter, confectioners’ sugar, cream, salt and your desired flavoring, then frost away.
- Swiss Meringue Buttercream. Light, smooth and not too sweet, Swiss meringue buttercream is made by heating egg whites and granulated sugar, whipping the mixture to stiff peaks and slowly adding butter.
- Italian Meringue Buttercream. Like Swiss buttercream, Italian meringue buttercream is smooth and buttery, and relies on a meringue for stability. But it’s made with an Italian meringue, which involves pouring hot sugar syrup into egg whites and whipping the mixture to fluffy peaks.
- German Buttercream. This buttercream variation is made by combining pastry cream (an egg-based custard containing milk and starch) with butter for a light and rich frosting that’s popular for cake fillings.
- French Buttercream. Unlike Swiss and Italian buttercream, French buttercream contains egg yolks for richness. It’s made by pouring boiling sugar syrup into whipped egg yolks, whipping the mixture to a foamy consistency then adding butter and whipping until light and creamy.
- Russian Buttercream. Also known as condensed milk buttercream, this two-ingredient wonder is silky, fluffy and, if you ask us, underrated. It’s made by whipping butter and sweetened condensed milk together into an ivory frosting that’s extremely smooth and ideal for piping.
- Ermine Buttercream. This type of frosting is an old-fashioned recipe that looks, acts and tastes like buttercream but is made with a mixture of cooked milk, sugar and flour that’s whipped into butter.
- Cream Cheese Frosting. Cream cheese frosting is actually just a variation on American buttercream, with some of the butter swapped out for cream cheese.
- Whipped Cream. You know it, you love it and you can frost a cake with it. Lightly sweetened whipped cream makes an elegant, versatile topping for cakes and cupcakes, and it pairs well with myriad flavors.
- Ganache. Falling somewhere between frosting, glaze and icing, ganache is a chocolate-based sauce made by stirring chocolate with warm cream. It can be used as a smooth, pourable glaze, or cooled and whipped into a smooth, decadent chocolate frosting for covering and filling cakes.
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