Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys dark chocolate buttercream icing, free-from. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Vickys Dark Chocolate Buttercream Icing, Free-From. This recipes makes a nice, chocolate coloured buttercream rather than a lighter coloured one if you just use cocoa powder [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. 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. [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. 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. [Photograph: Vicky Wasik.
Vickys Dark Chocolate Buttercream Icing, Free-From is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Vickys Dark Chocolate Buttercream Icing, Free-From is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook vickys dark chocolate buttercream icing, free-from using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Dark Chocolate Buttercream Icing, Free-From:
- Make ready 85 g gold foil wrapped Stork Margarine block, softened (6 tablespoons)
- Take 250 g icing / powdered sugar (2 cups)
- Make ready 112 g dark chocolate, melted (most dark chocolate is dairy and soy-free)
- Prepare 1/2 tsp vanilla extract
- Prepare drizzle coconut milk
Swiss buttercream is the workhorse of a pastry chef's kitchen, a cheap and easy frosting made from egg whites. 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. On that note, whether you want the frosting to have a dark- or milk-chocolate flavor, it's important to start with dark chocolate.
Steps to make Vickys Dark Chocolate Buttercream Icing, Free-From:
- Cream together the margarine and icing sugar
- Beat in the cooled, melted chocolate and vanilla
- Add the milk to adjust to required consistency
- This is enough to frost an 8 inch layer cake or 12 cupcakes
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. On that note, whether you want the frosting to have a dark- or milk-chocolate flavor, it's important to start with dark chocolate. That's because even if you use a half pound of dark chocolate, the sugar and fat inherent to buttercream will instantly dilute its flavor, making it taste like milk chocolate from the get-go. Actually getting a dark-chocolate flavor takes nearly twice as much. Spread the top of what you've just constructed with a thin layer of frosting and put the next whole layer on top.
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