Removing the air bubbles from this frosting would take away the 'whipped' quality. If you're looking for a smoother buttercream, you might check out my double chocolate buttercream here: iscreamforbuttercream.com/double-chocolate-buttercream-recipe/ Basically though to get air bubbles out, I sometimes use a silicone spatula and mix it with that after everything is well incorporated. Just sort of smash the frosting around and it seems to help. It's also helpful after everything is mixed in well, to mix on low or medium. I just wouldn't do that with this particular frosting because the point of it is to be whipped, and to whip in as much air as you can to get it light and fluffy. Hope this helps.
I just have one doubt to clarify, do you use cold whipping cream or room temperature whipping cream to the butter mixture in order to achieve this light fluffy frosting? I want to try it for a birthday cake.. please advise.
Hi, is this cream lighter than buttercream itself in terms of flavour? Because regular buttercream can get tiresome to eat a big quantity because of its heaviness.
I think it's lighter, but everyone has different tastes though. It's lighter in texture and I feel like it's between regular buttercream and whipped cream.
Yes I think that would work just fine. I would probably dissolve them maybe in the cream first though. Just to make sure they’re dissolved and don’t make the frosting grainy. I’ve found that instant espresso powder works pretty well because you don’t have to add much to get that coffee taste.
This frosting is DELICIOUS!!
Thank you 🙏 ♥️♥️♥️
Thanks for the recipe, it looks amazing. Do you know of anyway to remove some of the air bubbles since the paddle attachment is already being used?
Removing the air bubbles from this frosting would take away the 'whipped' quality. If you're looking for a smoother buttercream, you might check out my double chocolate buttercream here: iscreamforbuttercream.com/double-chocolate-buttercream-recipe/
Basically though to get air bubbles out, I sometimes use a silicone spatula and mix it with that after everything is well incorporated. Just sort of smash the frosting around and it seems to help. It's also helpful after everything is mixed in well, to mix on low or medium. I just wouldn't do that with this particular frosting because the point of it is to be whipped, and to whip in as much air as you can to get it light and fluffy. Hope this helps.
I just have one doubt to clarify, do you use cold whipping cream or room temperature whipping cream to the butter mixture in order to achieve this light fluffy frosting? I want to try it for a birthday cake.. please advise.
I used cold
Hi, is this cream lighter than buttercream itself in terms of flavour? Because regular buttercream can get tiresome to eat a big quantity because of its heaviness.
I think it's lighter, but everyone has different tastes though. It's lighter in texture and I feel like it's between regular buttercream and whipped cream.
Can you use a drip ganache over whipped buttercream icing??
If the ganache is warm, it may melt the whipped buttercream.
1 1/2 cups butter
1/2 cup of cocoa powder
Mix.
4 cups of confectioners sugar
1tsp vanilla
Pinch of salt
3/4 cup of whipping cream
Could I add instant coffee granules to make a chocolate mocha flavor frosting?
Yes I think that would work just fine. I would probably dissolve them maybe in the cream first though. Just to make sure they’re dissolved and don’t make the frosting grainy. I’ve found that instant espresso powder works pretty well because you don’t have to add much to get that coffee taste.
@@IScreamforButtercream thank you!
Can you add cooking chocolate instead of cocoa powder?
I haven’t tried that out but if you do, make sure it’s not super hot when you add it.
can you kindly send the recipe pls
@@isac1781 hi there! The link to the printable recipe is listed in the description.