Chocolate Butter Cream For Cakes
by Tarla Dalal
Added to 163 cookbooks
This recipe has been viewed 19800 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 .
- Sieve the icing sugar and cocoa powder together and keep aside.
- In a bowl, cream the icing margarine using a wooden spoon till it is light and smooth.
- 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.
Nutrient values (Abbrv) per tbsp
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