Chocolate Butter Cream For Cakes
by Tarla Dalal
Added to 169 cookbooks
This recipe has been viewed 35391 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
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.