When I was in High school I worked at the Shoprite Bakery. I never got to bake anything but I sure could write "Happy Birthday" on a cake if needed and I was a pro at using the bread slicer. Anyway, My experience at The Shoprite Bakery really jaded my view on Buttercream. The Buttercream mixture they have is to say the least, horrible. It's loaded with sugar and is practically a death wish for anyone with diabetes. The cake they make is pretty good but I could never eat more then a sliver because it's so sweet. Then I met Whipped Cream. Ahh, how I love you so. So light, fluffy and you taste JUST RIGHT! So anytime I've ever ordered a cake from ANYWHERE I've gotten Whipped Cream instead.
My mom's Birthday was this past Tuesday and we were on vacation and decided to have an impromptu COOKOUT!!! But we needed a cake. Where to get one? Hmmm.....
A little bit to the right....
left a little....
ME! I CAN BAKE THE CAKE!!!!!!!!!! DUH!!!!!!
SO, While I was at the grocery store getting my supplies, I had a revelation. What if, I could make my own buttercream that wasn't too sweet. Could it be done!? Could I make a Buttercream that didn't taste like a entire bag a sugar?!?
I can damn well TRY! So I grabbed my ingredients and was on my way. Once home I then realized, I don't own an electric mixer! Good thing Tim's father was around, because I put him to work. He whipped and whipped until he couldn't whip no more!!! Thank's Ernie!
Nervously I dipped my finger into the Chocolate Buttercream and took a taste. WOW! To my surprise it wasn't to sweet at all. In fact, if it was cold I'd mistake it FOR Whipped Cream! WOW! Man was I excited. So I baked up a beautiful Chocolate cake and slapped on the Chocolate Buttercream. Topped it with some white and milk chocolate drizzle, some extra chips and was so PROUD of my creation!
I am proud to say, I am no longer afraid of Buttercream (only Shoprite's)!!!
(Not Shown; Vanilla, Butter, Milk)
I love chocolate chips, they are so photogenic! Hey, look at the cupcake liner...too cute right? Get them here!
Can you just look at the scrumptious hunk of chocolate bliss?!!??! MMMM.
(Yields 3 Cups of Icing)
1/2 Cup Shortening
1/2 Cup (1 stick) Butter or Margarine, Softened
3/4 Cup Cocoa
1 Teaspoon Vanilla Extract
4 Cups (1 lb)Sifted Confectioner's Sugar
4 Tablespoons of Milk
In a large bowl, combine and cream Shortening and Butter. Add Cocoa and Vanilla. Gradually add Sugar, one cup at a time. Icing should appear dry. Add milk.
You can keep the bowl covered with a damp cloth until ready to use.
When not in use it's best to keep in the fridge, in a airtight container. Can be stored for 2 weeks.