How to Make CHOCOLATE BUTTERCREAM | Using Condensed Milk

Mortar and Pastry channel

Transform your plain buttercream into delicious chocolate flavored buttercream! You can use this reipe to frost your cupcakes, ice your cakes and it also works well under fondant.

Ingredients:

½ cup (150g) dark chocolate (or you can also use ¾ cup sifted cocoa powder)
1 can (380g) condensed milk
1 cup (225g) softened butter
½ cup (125g) vegetable shortening

• This recipe can frost 1-2 dozen cupcakes depending on how much you put in or how big your cupcake is

• This recipe can also fill and coat one layer 6 inch round cake

• Make sure your butter is soft but still a little cold

• Chill your condensed milk for a few hours before using

• Make sure your melted chocolate is not hot or warm before adding to your buttercream

• You can also use cocoa powder in replacement of dark chocolate. Sift it to the buttercream and mix well (I just prefer using melted dark chocolate for a smoother consistency)

• Shortening makes this buttercream a bit stiffer and more stable

• You can opt to omit shortening and just use all butter

COSTING:

Butter – 46

Shortening – 23

Condensed milk – 42

Dark chocolate – 38

TOTAL = 149php

Enjoy your meal!

User Rating: 5 / 5

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