Butter cream for decorating cakes and cupcakes "Dark chocolate"
6 servings
20 minutes
This buttery cream embodies the elegance of the French pastry school, enriched with dark chocolate and a velvety-smooth texture. Its origins are rooted in European dessert traditions where chocolate played a key role in creating exquisite treats. The cream has a rich, deep cocoa flavor perfectly balanced with creamy tenderness. It not only decorates cakes and cupcakes but also adds a refined chocolate note to them. Ideal for coatings and fillings, it easily molds into perfect culinary masterpieces. Suitable for both classic French pastries and modern desserts, it imparts richness and sophistication.
1
Mix cocoa and boiling water, stirring until the cocoa dissolves.
- Cocoa powder: 0.5 glass
- Boiling water: 0.5 glass
2
Using medium speed, beat the softened butter and sifted powdered sugar with a mixer until the butter lightens and becomes more airy. Reduce the mixer speed.
- Butter: 250 g
- Icing sugar: 250 g
3
Add melted and cooled chocolate, whisk until ingredients are fully combined.
- Dark chocolate: 350 g
4
Add dissolved cocoa. Ready.
- Cocoa powder: 0.5 glass
