CHOCOLATE BUTTERCREAM FOR BABY BLUEBIRD CUPCAKES
Use this recipe when making our Nesting Baby Bluebirds cupcakes.
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
- Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
